Burrito Filling

• 10 each Don Pancho® 12-inch Red Chipotle Flour Tortillas (79341.22337) 
• 2 ½ lbs Smoked chicken meat, pulled and warmed
• 5 cups Mexican cheese blend, shredded
• 8 cups Spanish-style rice

Roasted Tomato-Guajillo Sauce

• ¼ cup Avocado oil
• 1 Tbsp Garlic, minced
• ¼ tsp Cumin, ground
• 1 Tbsp Guajillo chile powder
• 2 Tbsp Tomato paste
• 2 each 14 oz cans Fire-roasted tomatoes, blended
• 1 cup Chicken stock
• 1 tsp Kosher salt

Complete Plate

• 3 each Avocado, large
• 10 Cilantro leaves

1. Heat griddle to 350°F.
2. For the sauce, heat oil and sauté garlic until softened.
3. Add spices and cook for 20-30 seconds until fragrant and not burnt.
4. Add tomato paste and cook 20-30 seconds until deep red and fragrant.
5. Add puréed roasted tomatoes and chicken stock, and bring to a simmer.
6. Cook at a low simmer for 15-20 minutes until slightly thickened.
7. Season with kosher salt and keep warm.
8. For plating:
   • 1 Don Pancho Red Chipotle Flour Tortilla, warmed on a griddle
   • ½ cup Mexican cheese blend, shredded
   • ¾ cup Spanish rice
   • 4 oz Smoked chicken meat
   • 1 oz Roasted tomato sauce
9. Roll burrito tightly and top with 3 oz Roasted Tomato-Guajillo Sauce, ¼ sliced avocado, and cilantro for garnish.