Popular
Latest From the Show
Nine-Layer BBQ Chicken Burrito
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
For the Barbecue Chicken:
- 1 tablespoon olive or vegetable oil
- 1 small onion, finely chopped or grated
- 3 large cloves garlic, grated or pasted
- Salt and pepper
- 2 tablespoons cider vinegar
- 2 tablespoons light brown sugar
- 2 tablespoons smoked soy sauce or Tamari
- 2 tablespoons Worcestershire
- 1 teaspoon coarse black pepper
- 1 cup tomato sauce or ketchup
- 1/2 cup chicken stock
- 1 store-bought rotisserie chicken
For the Black Beans:
- For the Black Beans:
- 1/2 small onion, finely chopped
- 2 large cloves garlic, chopped
- 1 jalapeño pepper, finely chopped
- 1 can black beans, drained
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper sauce, such as Frank’s Red Hot
- Salt
- 12 meaty slices bacon
For the Chipotle Guacamole:
- 1/2 small red onion, finely chopped
- 1 large clove garlic, grated or pasted
- Juice of 1 lime
- 2 tablespoons puréed chipotle in adobo
- 2 avocados
- Salt
- 2 tablespoons cilantro, chopped
For the Burrito:
- For the Burrito: 4 large flour tortillas, any flavor
- 2 cups smoked cheddar, shredded
- Pickled jalapeños
- Iceberg or gem Romaine lettuce, chopped or shredded
- Tomato, chopped and seeded
Yield
Serves: 4
Preparation
Preheat oven to 375°F.
Heat the oil in a medium-sized skillet over medium-high heat and sauté the onions and garlic 3-5 minutes. Season with salt and pepper then add the vinegar, sugar, soy, Worcestershire, tomato sauce, black pepper and stock, and simmer 15 minutes to thicken. Pull meat from the chicken and discard the skin and bones. Add meat to sauce and keep warm. (If chicken dries out, add a little more chicken stock)
In a second skillet, sauté the onions, garlic and jalapeño pepper 3-5 minutes to soften. Add cumin, salt and pepper, and 1/2 cup water; simmer 5 minutes more. Add black beans and hot sauce; simmer over low heat and thicken.
Bake bacon on a slotted pan or a wire rack set on a rimmed baking sheet and bake to crisp, 16-18 minutes. Chop into 1-inch pieces.
In a small bowl, combine red onion, garlic, salt, lime juice and chipotle in adobo. Add avocado and cilantro, and mash up the guac.
Char tortillas on each side over an open flame or in a dry stainless skillet.
Build burritos: Fill tortillas with chicken, smoked cheese, black beans, lettuce, bacon and tomato, pickled jalapeños and smoky guacamole. Wrap and roll then cut in half and serve.
MORE:
Buffalo Chicken Burritos
White Chili Burritos
Jeanette’s BBQ Chicken Tacos With Grilled Corn Salsa