California Burrito with Salsa Verde and Guacamole

Prepare the chicken marinade by toasting dried chiles in a pot, then transferring them to a blender with onion, pineapple, garlic powder, paprika, and salt. Blend until smooth.

Pour the marinade over the chicken thighs in a large resealable bag. Massage to coat and let marinate for at least 30 minutes or overnight.

Cut the potatoes into wedges and par-boil them in salted water for about 5-7 minutes until slightly tender.

Drain the potatoes and arrange them on a baking sheet. Drizzle with oil and season with salt, pepper, and paprika. Bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and crispy.

While the potatoes bake, cook the marinated chicken in a hot skillet or on a grill until cooked through and slightly charred. Let it rest, then chop into bite-sized pieces.

To make the salsa verde, char the tomatillos, onion, and garlic in a dry pot over medium-high heat until they have some color.

Transfer the charred vegetables to a blender, add cumin and salt, and blend until you reach your desired consistency.

Prepare the guacamole by mashing the avocados in a bowl. Stir in the diced tomato, minced red onion, lime juice, and salt to taste.

Assemble the burrito by layering the chopped chicken, crispy potato wedges, and shredded cheese onto a large, warm flour tortilla.

Top with a generous amount of guacamole, salsa verde, and a drizzle of sour cream if desired.

Fold the sides of the tortilla in, then roll tightly from the bottom up. Wrap in aluminum foil to keep it together.

Slice the burrito in half and serve immediately.