Chipotle Mexican Grill Ancho Chile Marinade for Meat recipe



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 food processor. Puree until smooth.



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.

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Chipotle Mexican Grill Barbacoa Burrito recipe



Barbacoa:

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.



* Fresh avocado leaves are toxic, they must be dried to be used for

cooking.



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.

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Chipotle Mexican Grill Spicy Guacamole recipe



1 large ripe avocado, peeled and pitted

2 teaspoons fresh lime juice

1/2 cup fresh cilantro, chopped

1/4 cup onion, finely chopped

2 large cloves garlic, finely chopped

2 large serrano chiles, seeded and chopped

1/4 teaspoon salt



Using fork, mash avocado with lime juice in small bowl. Add cilantro,

onion, garlic, serrano chiles and salt; stir to combine.



Makes about 1 cup.

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Chipotle Restaurant Basmati Rice recipe



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

1 lime



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.

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