Part 1: Prepare the Slow-Cooked Cantina Chicken

• Step 1: Sear the Chicken: Pat the chicken thighs dry with a paper towel. In a small bowl, mix together the smoked paprika, cumin, oregano, chili powder, salt, and pepper. Season the chicken thighs generously on all sides with this spice blend.

• Step 2: Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken thighs and sear for 3-4 minutes per side, until a golden-brown crust forms. You may need to do this in batches. Remove the chicken and set it aside.

• Step 3: Build the Base: In the same pot, add the chopped yellow onion and cook until softened, about 5 minutes, scraping up any browned bits from the bottom of the pot. Add the minced garlic and cook for another minute until fragrant.

• Step 4: Slow Simmer: Return the seared chicken to the pot. Pour in the chicken broth. Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and let it cook for 1.5 to 2 hours, or until the chicken is incredibly tender and falling apart. (Alternatively, you can transfer everything to a slow cooker and cook on low for 4-6 hours or on high for 2-3 hours).

• Step 5: Shred the Chicken: Once cooked, remove the chicken thighs from the pot and place them in a large bowl. Using two forks, shred the meat. It should shred very easily. You can skim any excess fat from the cooking liquid if desired, then pour about 1/2 cup of the remaining liquid over the shredded chicken to keep it moist and flavorful.

Part 2: Prepare the Creamy Avocado Verde Salsa

• Step 1: Broil the Tomatillos: Preheat your oven’s broiler to high. Place the husked and rinsed tomatillos and the unpeeled garlic cloves on a baking sheet. Broil for 5-7 minutes, turning once, until they are softened and have charred, blistered spots. This step deepens their flavor significantly.

• Step 2: Cool and Peel: Remove the baking sheet from the oven and let the tomatillos and garlic cool for a few minutes. The garlic skin should slide off easily.

• Step 3: Blend the Ingredients: In a high-powered blender or food processor, combine the broiled tomatillos, peeled garlic, scooped-out flesh of the avocado, fresh cilantro, chopped white onion, jalapeño, and fresh lime juice.

• Step 4: Season and Finalize: Blend on high until the salsa is completely smooth and creamy. Add the salt, blend again, and taste. Adjust seasoning if necessary, adding more salt or lime juice to your preference. Transfer to a bowl and cover until ready to use.

Part 3: Assemble and Grill the Burritos

• Step 1: Warm the Tortilla: This is a crucial step! Warm a large flour tortilla in a dry skillet over medium heat for about 20-30 seconds per side, or in the microwave for 15 seconds. This makes it soft, pliable, and less likely to tear when you roll it.

• Step 2: Layer the Fillings: Lay the warm tortilla on a flat surface. In the center, layer your ingredients in a rectangular shape, leaving a few inches of space on all sides. A good order is: cheese, warm shredded chicken, pico de gallo, diced tomatoes, chipotle sauce, and avocado verde salsa. Top with the shredded lettuce last. Be careful not to overfill!

• Step 3: Fold the Burrito: Fold in the two shorter sides of the tortilla over the filling. Then, take the bottom edge (the one closest to you) and pull it up and over the filling, tucking it in tightly. Continue to roll the burrito away from you until it’s a secure log.

• Step 4: Grill to Perfection: Heat a large non-stick skillet or panini press over medium heat. Add a teaspoon of butter or oil. Place the burrito seam-side down in the skillet. Cook for 2-3 minutes until the bottom is golden brown and crispy. Flip the burrito and cook for another 2-3 minutes on the other side. If using a skillet, you can press down gently with a spatula to help it seal and get a more even crust.

• Step 5: Serve Immediately: Remove the grilled burrito from the skillet, slice it in half on a diagonal if desired, and serve immediately while it’s hot, crispy, and the cheese is perfectly melted.