CHIPOTLE MEXICAN GRILL is a fast-growing chain of Mexican gormet fast-food restaurants offering high-quality ingredients including beans, rice and vegetables and naturally-raised meats including pork, chicken and beef in burritos, burrito bowls, tacos and salads.
They helped popularise the Mexican Burrito - Flour tortilla, choice of cilantro-lime rice, pinto or vegetarian black beans, meat (braised carnitas or barbacoa, adobo-marinated and grilled chicken or steak) or guacamole, salsa and cheese or sour cream.
>>> So if you want to prepare a delicious meal to impress family, friends or even a hot date - here are Chipotle Mexican Grill's most popular recipes of all time...
--Chipotle Mexican Grill Restaurant Guacamole--
1 ripe avocado, peeled and pitted
1/2 small red onion, finely chopped
1/2 jalapeno (more to taste), chopped
1 handful cilantro, roughly chopped
2 pinches salt
1 clove garlic, minced
Cut the avocado in half and remove the pit. Scrape the flesh out with a fork. Before mashing, squeeze the lime over the avocado. The lime juice will prevent the avocado from browning as well as add some flavor.
Add the onion, jalapeno, and salt and mix well.
Once mixed, add in the chopped cilantro and stir. Grab a chip and give it a taste!
--Chipotle Mexican Grill Ancho Chile Marinade for Meat--
1 (2 ounce) package dried ancho chiles
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 cloves garlic
1/2 red onion, quartered
1/4 cup vegetable oil
4 chicken breasts or meat of choice
Soak dry chiles in water overnight or until soft. Remove seeds. Add
all ingredients except chicken in a food processor
Spread mixture over chicken breasts and refrigerate at least one
hour, up to 24 hours.
Heat grill to about 400 degrees F, or if cooking inside, heat small
amount of oil in skillet or grill pan over high heat. Salt chicken
breasts to taste. Grill chicken breasts about4 minutes per side,
depending upon thickness, until done.
Serve with rice, black beans, or choice of side dish. Garnish with fresh cilantro.
--Chipotle Mexican Grill Barbacoa Burrito--
4 guajillo chiles
2 teaspoons cumin seeds
1 teaspoon ground cloves
10 allspice berries
1/3 cup Mexican oregano
12 sprigs fresh thyme
6 garlic cloves
1 Spanish onion, roughly chopped
1/3 cup cider vinegar
1 (6 to 8-pound) beef roast
Salt and pepper
1 (2 pound) package dried avocado leaves *
Large tortilla for wrap
Beans, rice and vegetables of your choice.
Toast chiles, cover with boiling water in a deep bowl, and set aside
for 20 minutes.
Grind cumin, cloves, allspice, and oregano in coffee grinder. Drain
soaked chiles, puree in blender the chiles, ground spices, thyme,
garlic, onion, vinegar and 1/2 cup of water. Process until smooth.
Push mixture through a sieve, season roast with salt and pepper. Rub
paste all over the meat. Arrange in a bowl and allow to marinate for
4 hours, refrigerated.
Heat the oven to 325 degrees F.
In a deep roaster pan scatter half of the avocado leaves on the
bottom, place meat on top of the avocado leaves and scatter the
remaining leaves over the meat. Cover the pan tightly with aluminum
foil. Cook the roast 6 to 7 hours until meat is falling off the bone.
Heat tortilla until it is warm and soft. Place barbacoa, beans, rice
and vegetables of choice on tortilla. Wrap tortilla in long circular
manner to create burrito.
--Chipotle Restaurant Basmati Rice--
1 teaspoon vegetable oil or butter to equal
2 teaspoons fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
In a heavy 2-quart saucepan heat oil or butter over low heat,
stirring occasionally until melted. Add rice and lime juice, cook,
stirring, 1 minute. Add water and salt and bring to a boil. Cook
covered over low heat until rice is tender and water is absorbed,
about 25 minutes. Fluff rice with a fork.
Dig In and Enjoy!
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian's articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends -- our dogs.
His Home Page is A CULINARY MYSTERY TOUR - A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular new Recipe Site TRIOND'S NOTECOOK at Click Here to See My Recipes on Notecook!.
Notes on Chipotle's Top Three Items:
BARBACOA: "Fresh whole cuts of beef shoulder are rubbed with a seasoning blend and fresh chopped garlic and braised for a full 8 hours until rich, tender, and juicy. Then it's shredded by hand right before you eat it.
Similar quality in Canada and the UK."
CARNITAS: "We start with the best, naturally raised pork we can find. Then it's rubbed with spices and marinated overnight. Nothing is injected or plumped, processed or frozen (which is a good thing.) It's braised for hours and hours (and hours) until it's so tender we can shred it by hand."
GUACAMOLE: "You don't need an oven or a stove to prepare it, but making guacamole the right way takes a little time and a whole lot of elbow grease. It would be easier if we used food processors or mixers--but we get the best flavor by hand mashing our avocados with freshly diced onions and lime multiple times a day."
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. His articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends -- our dogs. His Home Page is A CULINARY MYSTERY TOUR - A Literary Chef
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