I’m in a Long Distance Relationship With a Burrito (Or How to Make Las Fuentes’ Pollo Con Rajas Burrito)

This is my attempt at making the best burrito in LA.

There’s this Mexican restaurant deep in the San Fernando Valley that my aunt and uncle discovered about 15 years ago called Las Fuentes. It’s not a fancy joint, but it’s fabulous. They often get takeout burritos when I go to their house, and I have fallen absolutely in love with the pollo con rajas burrito.

The restaurant is only about 16 miles away from me, but in LA that distance can easily mean an hour and a half in the car, roundtrip. This city is so stupid! I mean, I dated someone who lived 16 miles away before and I swear it was like being in a long distance relationship. Our debates over whose turn it was to drive across town nearly required an intervention from a UN Peacekeeping unit. (Obviously, we broke up.)

So anyway…

Since I can’t justify spending 90 minutes in the car — even for the best burrito in LA — I decided to replicate the tastiness at home.

I made the chicken in the slow cooker, so it’s a pretty low maintenance dish that can be assembled quickly. It would be the perfect entree for a party where you don’t want to spend a ton of time in the kitchen.

Here’s the recipe:

Pollo Con Rajas Burrito

Serving size, 2 burritos

2 large chicken breasts
1 C chicken broth
4 garlic cloves, peeled
dash of salt
1 medium onion
2 pasilla chiles

refried beans
Monterey Jack cheese, shredded
extra large tortillas
avocado, optional

Slice the pasilla chiles and the onion into strips. Place the two chicken breasts in the slow cooker along with chicken broth, garlic cloves, half of the onion, and strips from one pasilla chile (setting aside the rest of the chile and onion slices for later use). Allow the chicken breasts to cook on the low setting for about 6 hours.

Shred the chicken with two forks. Discard the broth, onions, and chiles. Place the reserved pasilla chile strips and the sliced onions on a baking sheet. Sprinkle with oil, salt, and pepper. Bake at 350 degrees for about 10 minutes, or until slightly brown on the edges.

Slather refried beans on the tortilla. Top with chicken, chile, onions and cheese.

This pile of tastiness is ready for melting. Then eating.

You can heat the burrito in the microwave or the oven — your call. OR you could heat up the refried beans with the cheese in a pot on the stove and just warm the tortilla before serving. Whatever works best for you.

If you want to add avocado, do so after heating up the burrito.

Top with salsa or salsa verde.

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One thought on “I’m in a Long Distance Relationship With a Burrito (Or How to Make Las Fuentes’ Pollo Con Rajas Burrito)

  1. Pingback: Fall Means Football and The Race for the Rescues (Or Why We Walk) « Dogs, Dishes, and Decor

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