I almost can’t even talk about these burrito bowls.
Sticky rice and spicy chicken with peppers and onions loaded up with tangy sour cream, unctuous avocado, bright cilantro and lots of homemade roasted tomatillo salsa. With a generous squeeze of lime over the top. Oh my.
If there’s one thing you know about me by now it’s that I love loooove Mexican food. It’s all about fresh ingredients that pack a huge punch in the flavor department. And while I’m a big fan of tortillas, let’s be honest. The best part of a burrito is what’s inside — the delicious combination of fillings that make my tastebuds so happy to be alive. I am forever grateful to the person who first thought of losing the tortilla and layering those tasty fillings into the biggest bowl you can find.
Two words: roasted tomatillos.
Blended up with garlic, cilantro, lime, and jalapeno and serrano peppers. Skip the jarred salsa — you’ve just got to try it this way. It’s so so good, and you’ll feel like a total master of your kitchen, with hardly any effort — essentially heating up the oven and pressing a button on your food processor.
The heat in this salsa comes from the jalapeno and serrano pepper seeds. To make it screaming hot, leave all of the seeds in after roasting when you blend it all up. For a more medium-heat salsa (my personal favorite, cuz I still like to let the other flavors shine), remove half of the seeds after roasting. If you’re more of a mild type of person, remove all of the seeds and you’ll be good to go.
Easy peasy, and so worth the extra effort.
In hindsight, I maybe would have added a pinch or three of cheese right on top. But real talk? Once the salsa was blended up and everything was in the bowl, my only thought was on that first bite. And then one bite turned into 5. Before I knew it, the entire bowl was gone… How did that happen?!
So if you feel the need to add some cheese, I fully support your decision.
- 6 tomatillos, outer leaves peeled
- 1 jalapeno pepper
- 1 serrano pepper
- 3 whole cloves of garlic, unpeeled
- 2 Tbsp olive oil
- juice of 1 lime
- ½ cup of fresh cilantro
- 1 tsp salt
- ½ tsp black pepper
- 1 Tbsp olive oil
- 1 small red bell pepper, sliced thinly
- 1 small orange bell pepper, sliced thinly
- 1 small red onion, sliced thinly
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp each cumin, chili powder, poultry seasoning
- ½ tsp chili flakes (optional)
- 1 large cooked chicken breast, shredded
- ¼ cup water
- 2 cups cooked rice (brown and jasmine are lovely)
- Sour cream
- Avocado slices
- Fresh lime juice
- Torn fresh cilantro
- Roasted tomatillo salsa!
- Preheat your oven to 450 degrees F. Line a rimmed baking sheet with tin foil and spray with nonstick cooking spray. Place the tomatillos, jalapeno and serrano peppers, and garlic cloves on the baking sheet. Drizzle with 1 tablespoon of olive oil. Roast on the middle rack for about 10 minutes, turning halfway through, until the veggies are softened and beginning to blacken. Remove and turn off the oven. Set aside until cool enough to handle.
- While the tomatillos are roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Toss in the onions and bell peppers with 1 teaspoon of salt and ½ tsp black pepper. Stirring frequently, saute until beginning to brown and soften, about 5 minutes. Add the spices and stir constantly for 1 minute, until fragrant. Add in the chicken and stir to coat in the spices. Pour in the water and scrape up the bits crusted to the bottom of the pan -- that’s mega flavor! Allow to simmer for a couple of minutes until most of the water has cooked off and the chicken is heated through. Turn off the heat and set aside.
- Prepare the tomatillo salsa. Salsa temperatures >> hot (use all of the pepper seeds), medium (remove ½ of the pepper seeds), mild (remove all of the pepper seeds). Place all of the roasted veggies in a large food processor with 1 tablespoon of olive oil, lime juice, cilantro, salt and pepper. Pulse until beginning to come together and then process on high until smooth.
- Build your burrito bowls! Start with ½ cup of rice and then layer on the chicken and veggie mixture, avocado, sour cream, cilantro, fresh lime juice and lots of roasted tomatillo salsa.