Cockmonster Burrito

A colossal griddle-seared burrito with real swagger, chicken thighs charred and glazed in sriracha butter, wrapped tight around melted jack and cotija. Fried tortilla shards fan up along the seam like a rooster's comb, so it struts right off the board before you even take a bite.

Serves 4 · as served on Bluesky ↗

Been thinking about that rooster stamped right on the sriracha bottle since I started scraping down the griddle this morning, and it hit me — that's the whole flavor thesis sitting right there in plain sight, a burrito that struts. I'm spatchcocking the chicken thighs flat so they pick up char fast, then bathing 'em in a butter and sriracha glaze till they shine like they just won a blue ribbon at the county fair. The crispy fried tortilla strips aren't just along for the crunch — I'm fanning 'em up along the top seam like a rooster's comb, so this thing rules the plate before you even pick it up. Griddle-searing the whole wrap at the end, the way the drive-thru window does it, gets you that shatter-crisp shell around all that melted jack and cotija. Made something in this spirit for my brother-in-law's fantasy draft party a couple summers back and it near about started a fight over the last one. Stack the napkins high, buddy, this one's got some attitude in it.

Ingredients

Fresh

• 2 lb chicken thighs, boneless skinless (trimmed)
• 3 piece lime (juiced, divided)
• 4 clove garlic (minced)
• 1 cup red cabbage (shredded)
• ½ cup cilantro (chopped, divided)
• 2 piece jalapeño (sliced, divided)

Fridge

• 4 tbsp unsalted butter
• 2 cup shredded Monterey Jack
• 1 cup cotija cheese (crumbled)
• ½ cup sour cream

Pantry

• ¾ cup sriracha (divided)
• 15 oz black beans (one can, drained and rinsed)
• 4 piece large flour tortillas (burrito size)
• 6 piece corn tortillas (sliced into strips)
• 2 cup vegetable oil (for frying)

Spice rack

• 1 tbsp smoked paprika
• 1½ tsp cayenne pepper (divided)
• salt (to taste)

Directions

1. In a large bowl, toss the chicken thighs with the juice of one lime, the garlic, the smoked paprika, half the cayenne, and a good pinch of salt; let it marinate 30 minutes while you get a grill or heavy skillet good and hot. ⏱ 30 min
2. Sear the marinated chicken over high heat, 4 to 5 minutes a side, until well charred and cooked through, then chop it into bite-size pieces. ⏱ 8 min
3. Melt the butter in a small saucepan and whisk in most of the sriracha, saving a couple tablespoons back for the plate; pour it over the chopped chicken and toss to coat.
4. Heat the vegetable oil in a deep skillet to 350 degrees and fry the corn tortilla strips in batches until golden and crackling, about 2 minutes; drain on paper towels and toss with the remaining cayenne and a pinch of salt — these are your monster's comb. ⏱ 2 min
5. Blend the sour cream with the remaining lime juice from one lime, one jalapeño, and half the cilantro until smooth and pale green.
6. Warm the flour tortillas, then layer each with the black beans, Monterey Jack, cotija, the glazed chicken, a drizzle of the crema, and a handful of the red cabbage; roll into tight burritos, tucking the ends under.
7. Griddle the burritos seam-side down in a dry hot skillet, pressing gently, until deep golden grill marks form on all sides, about 4 minutes total. ⏱ 4 min
8. Slice each burrito on a hard bias, fan the fried tortilla strips upright along the top seam like a rooster's comb, scatter the remaining jalapeño and cilantro over the plate, and finish with a pooled drizzle of the reserved sriracha butter.

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