Chipotle Copycat Recipes

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      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.


      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

      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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