Chicken Burrito

This actually includes elements that are very close to things I've posted previously[1], but I kinda like the way the whole thing came together - even if it ended up taking far too much time[2].

Ingredients:
- 2 chicken filets
- 2 slices bacon
- 4-5 oz (125 g) cheddar cheese
- 8 tbsp sour cream
- 1 29 oz (800 g) can pinto beans
- 1 cup red rice
- 8 burrito size tortillas
- 1 large onion
- 1 large tomato
- 2 tomatillos
- 1 lime
- 1 bunch fresh cilantro
- jalapeño (as you like)
- paprika
- ground cumin
- caraway seeds
- 2 shots Talisker whiskey
- 2 cubes chicken flavour bouillon
- 2 cups water
- oil

OK, there's quite a few things going on here - but with a little care, it'll flow nicely.

Salsa - part 1:
First put the tomatillos in the water and set on high heat - when the water boils, let them boil for about 15 minuttes, then drain BUT COLLECT AND KEEP THE WATER.

Bacon&Jalapeño Beans:
While the tomatillos are warming up and boiling, brown the bacon (cut in relatively small pieces), then add roughly 1/3 of the onion (coarsely diced), jalapeño and the beans - when they start simmering lower the heat to just maintain gently simmering.

Red, Red Rice:
While waiting for the tomatillos to finish boiling, take another 1/3 of the onion and dice it coarsely. Like with with 1/2 of the large tomato. When the tomatillo water has been separated from the tomatillos dissolve the chicken flavour bouillon in the still hot/warm water - let it stand by (you'll use it soon).
In a pot, heat up a little oil, then add the rice and stir on high heat for 5 minutes. REQUIRES CONSTANT STIRRING. When 5 minutes have passed you'll notice that some of the rice have popped. Now add the onion, and shortly after the tomato, paprika and the chicken-tomatillo bouillon - bring to a boil, cover, reduce heat to low and leave till water has been absorbed.

Salsa - part 2:
While the rice is cooking (and the beans are still are simmering) take the boiled tomatillos and some jalapeño and liquify it in a blender, then pour into a small bowl. Add to this the juice of the lime, last 1/3 of the onion (finely diced) and the last 1/2 of the tomato (finely diced also), cover and place in the fridge for now.

Chicken:
There's still more time left for the rice - take the chicken, season with paprika, ground cumin and caraway seeds. Then fry in a pan. Once browned on both sides and you're waiting for it to be fully cooked pour the 2 shots of Talisker whiskey over it - adds a nice smokey note to the taste.
When the chicken is done, slice it.

The Fixing's:
OK, almost there now - grate the cheddar cheese, set it aside. Turn on the oven at 350 F (175 C). Rinse and coarsely chop the fresh cilantro. Take the sour cream and the salsa out of the fridge now.

The Grand Finale:
Warm the tortillas in the oven, add a little bit of everything and fold it - as I promised earlier, this time I include better pictures for how to fold it. There's a few tricks: Firstly, a warm tortilla is a lot easier to fold - but don't warm it too much as it then turns crisp and is impossible to fold (about 1 minute at this oven temperature, heating them 1 at the time, works fine). Secondly, the less you put in it, the easier it is to fold it. Thirdly, try to follow these tips (as I hope you'll find nicely illustrated in the pictures) - fold over first 1 side, then carefully close in the ends (a lot like wrapping presents in a way) before closing the other side over at last. The ends should end up caught under the last side closed. This made me 8 burittos.[3]

[1] See e.g. here, here, here, here, and here.
[2] This assessment particularly influenced by how late I got started and suddenly having to go and get new tortillas.
[3] Yes, that's only 1/4 of a chicken filet per burrito, but after eating all this the other day I wasn't feeling like a lot of meat.