SoCal Asado Burrito Recipe
I have a small confession to make. I love cooking and I am very proud of most of the dishes I make. But one night, I made the driest chicken breast EVER. We sat down as a family after a long day of school and work. When I looked over to see my daughter chewing the same bite of chicken for an unusual amount of time, I knew that something wasn’t right. My daughter is one of the most kindhearted 12 year-olds you’ll ever meet. However, she tends to wear her expressions on her face. This particular expression was one that said “thanks for dinner, but can you look away so I can spit this out and not hurt your feelings?”
The next day I revived that dry chicken into something spectacular! This discovery was too good to keep to myself. I hope you give it a shot the next time you have leftover chicken in your fridge.
Enjoy! Tom Geist, Founder, SoCal Hot Sauce
- Leftover chicken breast
- Burrito size flour tortillas
- Shredded jack cheese
- Cooking oil
- SoCal Craft Select Series Hot Sauce – Cremosa Asada
- SoCal Hot Sauce, Hot Red
Heat 2-3 tablespoons of oil in a large pan.
Chop the chicken into ½ inch cubes and cover with SoCal’s Cremosa Asada. Mix until each piece of chicken is coated. Add the chicken to the hot pan and cook on med-high heat until golden brown and slightly crispy.
Heat your tortillas on a comal, over an open flame or in the microwave.
Add the newly revived and delicious chicken breast into a tortilla and top with cheese. Pour some SoCal Hot Red Hot Sauce for an added flavor punch and kick. Fold your burrito and enjoy!