READ REPLIES

Jenny Ohio

Looking for Chipolte's restaraunt chicken recipes or any other you might have.

Halyna - NY

CHIPOTLE'S GUACAMOLE
Source: Dallas Morning News
From: Chef Kent Chambless, Chipolte Restaurants

1 large ripe avocado, peeled,pitted
2 teaspoons fresh lime juice
1/2 cup chopped fresh cilantro
1/4 cup finely chopped onions
2 cloves garlic, finely minced
2 large serrano chilies, seeded,chopped
1/4 teaspoon salt

Mash up avocado with a fork or electric mixer. Add lime juice. Add all other ingredients and blend well.

Serve with tortilla chips.

Recipe: Chipotle Mexican Grill Ancho Chile Marinade for Chicken or Meat

Halyna - NY

CHIPOTLE MEXICAN GRILL
ANCHO CHILE MARINADE FOR CHICKEN
Source: Steve Ells, Founder, CEO & Chef - Chipotle Mexican Grill

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 inskillet 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.

Recipe: Chipotle's Basmati Rice

Halyna - NY

CHIPOTLE'S BASMATI RICE
Source: Chipolte Executive Chef (and CEO), Steve Ellis.

1 teaspoon vegetable oil or butter
2 tsp. fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 lime

In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute.

Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes.

Fluff rice with a fork.

[bahs-MAH-tee]
Basmati is a long-grained rice, with a fine texture. It can be found in Middle Eastern and India markets, as well as some supermarkets.

Recipe: Chipotle's Barbacoa Burrito

Halyna - NY

CHIPOTLE'S BARBACOA BURRITO
Source: WFAA, Dallas/Fort Worth, Channel 8
Chef: Chef Kent Chambless; Chipotle Mexican Grill

BARBACOA:
4 guijillo 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 goat with salt and pepper. Rub paste all over the meat. Arrange in a bowl and allow to marinate for 4 hours, refrigerated.

Preheat 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 goat 6 to 7 hours until meat is falling off the bone. If using lamb shoulder cook for 4 hours.

Heat tortilla till its warm and soft. Place barbacoa, beans, rice and vegetables of choice on tortilla. Wrap tortilla in long circular manner to create burrito.

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

Recipe: Chipotle Veggie Burrito

Halyna - NY

CHIPOTLE VEGGIE BURRITO
Source: WFAA. Dallas/Fort Worth, Channel 8
Chef: Kent Chambless; Chipotle Mexican Grill

1 large tortilla
rice
black beans
grilled vegetables
salsas
cheese
sour cream
lettuce
guacamole (as a meat substitute)

Warm tortilla. Place all ingredients on tortilla. Roll it up. Serve with chips and guacamole.

Recipe: Chicken Fajita Bowl (similar to Chipolte's)

Halyna - NY

CHICKEN FAJITA BOWL
Adapted from source: undone_one

I created this dish with Chipolte's Fajita Bowl in mind. My husband says it gives Chipolte's a run for their money!. Its a one-dish meal, very flavorful

FOR THE SALSA:
2 tomatoes, diced into small pieces
1/4 large onion, diced into small pieces
1/4 green pepper, diced into small pieces
2 tsp vinegar
1 tsp cilantro
1/2 tsp chili powder
1/4 tsp onion powder
1/4 tsp garlic powder
juice from 1/2 lime
dash of red pepper
FOR THE FAJITA MARINADE:
1/4 cup wine
1/8 cup Balsamic vinegar
juice from one lime
1 tsp cilantro
1 tsp chili powder
1/4 tsp onion powder
1/4 tsp garlic powder
dash red pepper
dash black pepper
FOR THE CHICKEN:
4 chicken breasts, cut in cubes
1/2 large onion, sliced into strips
1 green pepper, sliced into strips
1 tomato cut into large cubes
Squeeze 1/4 lime over top

Combine first 10 ingredients for salsa and refrigerate until ready to serve.

Combine next 9 ingredients for fajita marinade. Add cubed chicken breast meat and marinate for 1-2 hours.

Add chicken and marinade to hot skillet and fry until most of liquid is cooked off. Add onion and bell pepper and cook until onions become transparent. Add tomato and cook for 1-2 minutes more.

Serve with previously prepared salsa and shredded lettuce, over rice if desired.

ISO: Looking for Chipotle's Hot Salsa Recipe

Tami in NY

I've made the Chipotle Mexican Grill Barbacoa recipe that is on this site and it was PHENOMENAL!!! The only thing missing is the hot sauce they have on their salsa bar.
Does anyone know how to make it?

re: Chipotle's Barbacoa Burrito (not Chipotle's)

Nick, Colorado

This is not the chipotle barbacoa recipe! The recipe is from an episode of Melting Pot on the Food Network, and is posted to that channel's website. Whoever started spreading it simply substituted a beef roast for the lamb shoulder or goat originally featured in the recipe. Here is the URL for that recipe: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_12807,00.html

Whatever its quality, this recipe has nothing to do with Chipotle's actual barbacoa recipe, nor "Chef Kent Chambless." It is properly attributed to Aaron Sanchez. Note the conspicuous lack of chipotle adobo anywhere in the instructions, a prominent feature of the real thing.

Recipe: Chipotle's Barbacoa Burritos (copycat recipe)

Sara, Iowa

CHIPOTLE'S BARBACOA BURRITOS

BARBACOA:
1/3 cup apple cider vinegar
3 tablespoons lime juice
3 to 4 canned chipotle peppers (no sauce)
4 garlic cloves
4 teaspoons cumin (toast and grind whole seeds)
2 teaspoons dried Mexican oregano
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons salt
1/2 teaspoon clove (toast and grind whole cloves)
2 tablespoons vegetable oil
4 pound chuck roast
3/4 cup chicken broth
3 bay leaves
PICO DE GALLO:
4 medium tomatoes, diced
1/2 cup diced red onion
1/4 cup minced cilantro
2 tablespoons minced jalapeno
2 tablespoons lime juice
1/4 teaspoon salt
PINTO BEANS:
3 cans (15-ounces each) pinto beans (with liquid)
3 tablespoons bacon fat (from cooking 3 to 4 pieces of bacon)
1/2 teaspoon dried Mexican oregano
CILANTRO-LIME RICE:
3 cups water
2 cups converted rice
3 tablespoons butter
1 1/2 teaspoons salt
1/3 cup minced cilantro
2 tablespoons lime juice
FOR BURRITO:
8 (12-inch) flour tortillas
shredded cheddar cheese or Monterey Jack cheese guacamole (optional)
sour cream (optional)

Make adobo sauce by combining vinegar, lime juice, peppers, garlic, cumin, oregano, black pepper, salt and clove in a blender or food processor and puree on high speed until smooth.

Trim the fat from the meat, and then slice the roast into 6 smaller pieces. Sear all sides of the chunks of meat in 2 tablespoons of oil in a large stockpot or Dutch oven over medium heat until browned.

Add the adobo sauce to the meat, pour in the chicken broth, and add the bay leaves. Cover the pot, turn your stove to med/low heat and let the meat simmer (braise) for 5 to 6 hours or until meat easily flakes apart. Turn meat every 30 minutes as it cooks. After 4 hours, keep the lid off the pot. At the 5-hour mark, you should be able to tear meat apart into bite-size chunks with tongs.

As soon as your meat is in the pot, make pico de gallo by combining all ingredients in a bowl. Cover and chill for several hours while the barbacoa is cooking.

Just before meat is done, prepare the pinto beans by combining beans with bacon fat and oregano in a medium saucepan. Simmer 30 to 40 minutes or until most of the liquid is gone and beans are soft. Keep beans covered until the meat is ready.

Make the cilantro-lime rice by combining water, rice, and butter, and salt in a large saucepan. Bring to a boil over medium heat, then reduce heat to low, cover saucepan, and simmer for 20 minutes.

When the rice is done stir in the cilantro and lime juice. Keep rice covered until you're ready to assemble the burritos.

Make each burrito by first heating a flour tortilla on a large skillet over medium heat, or wrapped in moist paper towels in the microwave. When the tortilla is warm, spoon a healthy portion of barbacoa meat into the tortilla, followed by the cilantro-lime rice, beans, pico de gallo, and your choice of cheese. You can also add sour cream and/or guacamole, if you like. Fold in the sides, tightly roll the tortilla, and dig in.

Makes 8 large burritos
Source: Todd Wilbur

Recipe(tried): Chipotle's Barbacoa Burritos - Very good...! and Variation

Nicole, Minnesota

First of all, I would like to say that I first tried Chipotle about 2-3 yrs ago, and the Barbacoa was the first thing I tried and has been the only thing I've gotten since then. (I did try the steak once and decided the Barbacoa was way better)
I tried this recipe tonight and it was VERY good, and tasted pretty much like Chipotle's. The only thing I would do differently is reduce the clove by about half or so, as it is really strong, at least to me, and reminds me of my grandma's homemade beet pickles. Otherwise, it tastes exactly like when I go get it at Chipotle! Very good!