- June 3, 2008 at 5:01 am #257996
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
Chipotle Mexican Grill Barbacoa Burrito recipe
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
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 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.
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
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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