Thread: I Love Chipotle Mexican Grill!

I'm trying to make the Chipotle Mexican Grill burritos at home since it isn't cost effective for us to eat there as often as we'd like to. Does anyone have the recipe for the chicken or beef they use? I can't seem to get the flavor correct with my seasonings.

CHIPOTLE'S BARBACOA BURRITO
From: Chef Kent Chambless, Chipotle Mexican Grill
Source: WFAA8, Dallas/Ft. Worth, Homelife

From: www.recipelinks.com

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.

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

Heat tortilla tills its 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
ANCHO CHILE MARINADE FOR CHICKEN
Source: Steve Ells, Founder, CEO & Chef - Chipotle Mexican Grill

From: www.recipelinks.com

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.

****************************************
Source: Google answers

To make any of your Chipolte's favorites, you'll need to start with a marinade:

CHIPOLTE'S MARINADE
-------------------

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 small steaks (6 ounces each)

Soak dry chilies overnight in water, until soft. Remove seeds. Add all
ingredients except meat in food processor. Puree until smooth.

Spread mixture over chicken, or other meats and refrigerate at least
one hour, up to 24 hours.

After marinading, 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 meat to taste (optional), and grill lightly, turning only
once, until done. 4 minutes per side for chicken, 8-10 minutes per
side for 3/4" thick steak.

Recipe will make four burritos.


Pork is the meat in Chipolte's Carnitas Recipe. Here are the
directions for preparing:

CHIPOLTE'S PORK SHOULDER
------------------------

1 pork shoulder roast, boneless (5-6 pounds, marinate if you like)
2-3 tablespoons olive oil
4 medium tomatoes (peeled, if desired)
1 onion, thinly sliced
1 teaspoon cumin powder
2-4 sprigs fresh oregano (or 1/2 teaspoon crushed or powdered)
2 whole cloves
2 bay leaves
2 dried chipotle chilies
3/4 cup water or meat stock
Salt/pepper to taste

Salt and pepper the pork shoulder; allow the meat come to room
temperature, about 2 hours.

Preheat oven to 325 degrees F.

Add olive oil to a large ovenproof pan. Sear the pork over medium-high
heat until very brown on all sides. Remove pork from the pan; let rest
on a platter for 10 to 15 minutes.

Leaving an even coating, drain excess oil from the pan. Add onions;
sweat over low heat until translucent. Return pork to the pan; add
remaining ingredients. Cover pan, place in the oven and cook for 2 to
3 hours or until the internal temperature reaches 140 to 150 degrees
F. Let pork rest 10 to 15 minutes before slicing


Chipolte's rice has middle-eastern overtones.

CHIPOLTE'S BASMATI RICE
-----------------------

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.


The source of these recipes is attributed to Chipolte's Executive Chef
(and CEO), Steve Ellis.

**************************************************

Hope this helps.


Deweydecimal

Dewey...you rock!

Thanks, I try

Dewey

I made the Ancho Chile Marinade for Chicken and it was wonderful. My husband rated it a keeper. Thanks for posting it.

Chipotle Adobo Marinade for Grilled Vegetables


Ingredients:
1 small can chipotle peppers in adobo sauce
1 to 2 Tablespoons butter, softened
1 to 2 teaspoon fresh lemon juice
Corn-on-the-cob
Japanese eggplant
Zucchini


Instructions:
In a bowl, combine 4 Tablespoons adobo sauce (save chipotle peppers to use some other time.), butter and lemon juice; stir to combine.

Peel back corn husks, but do not remove, then remove the silks. Brush the corn with the adobo sauce mixture, then replace the husks and wrap in aluminum foil. Place corn on the grill for 10 to 15 minutes, turning occasionally.

Quarter the Japanese eggplants lengthwise. Parboil the pieces 2 to 3 minutes or until the color brightens. Brush the pieces with adobo sauce mixture; grill until tender. You may also brush the adobo sauce mixture over the eggplant pieces while they are cooking.

Split the zucchinis in half lengthwise. Parboil the pieces until the color brightens, about 2 to 3 minutes. Brush the zucchini pieces with the adobo sauce mixture. Grill until just tender. You may also brush the adobo sauce mixture over the zucchini pieces while they are cooking.


Chef: Staci Raymond
Restaurant: Chipotle Mexican Grill



Chipotle Cha-Cha Soup


3 teaspoons Extra Virgin Olive Oil
1 1/2 Cups Onion, chopped
3 cloves Garlic, minced
2 1/2 Cups Cooked Chicken, cubed or shredded
14 1/2 oz. Can of Chicken Broth*
3 teaspoons Chipotle Peppers in Adobo Sauce, chopped
2 Cups diced fresh Tomatoes or one 14 1/2 oz. can**
1/2 teaspoon Sugar (optional)***
1/2 teaspoon Chili Powder
1/4 teaspoon Ground Cumin
1/2 teaspoon Kosher salt or to taste
1/4 teaspoon freshly ground pepper or to taste
1/4 Cup Fresh Cilantro, snipped
Garnish: Great as is or top with ... a spoonful of sour cream and chopped green onion, shredded or crumbled white Mexican Cheese. Serve with Tortilla Chips

In a large heavy saucepan, cook the onion and garlic in the oil over medium heat for 5-7 minutes or until tender. Add the chicken, chicken broth, chipotle peppers, canned tomatoes, sugar, salt and pepper. Bring just to a boil and then reduce heat to low. Simmer, covered, for 15 minutes. Stir in fresh cilantro and serve immediately. Can be topped with any of garnishes above.

*If you desire your soup to be thinner in consistency, add a little more broth, Mexican beer, or water --- remember to cover this soup when simmering. This soup is meant to be thicker than the Tortilla Soup.

**To take the heat up a notch, use Mexican diced Tomatoes with Chiles.

***Pinch of sugar cuts the sharpness, allowing soup to be rich and mellow in flavor without adding noticeable sweetness.



Chipotle Chili Oil And Vinegar



4 Chipotle chiles, soaked in hot water for 20 minutes
6 Cloves garlic, peeled
16 Oz (fl) extra-virgin olive oil
2 Sprigs fresh rosemary
16 Oz (fl) white wine vinegar
2 Sprigs fresh thyme
.
Place 2 chiles and 3 cloves of garlic in the bottle of olive oil. Add the rosemary and cap/cork tightly. Place 2 chiles and 3 cloves of garlic in the bottle of vinegar. Allow oil and vinegar to steep in a cool, dark place (not the refrigerator), for at least 2 days, longer if possible. Both will keep several months. Use for salads, marinating meats and vegetables, sauteing
or in any recipe that calls for flavourful oil or vinegar.



Chipotle Mexican Grill Fresh Summer Salad With Avocado, Mango and Jicama


Ingredients:
1 head butter lettuce, chopped
1 head tender red leaf lettuce, chopped
1/2 red onion, thinly sliced
1 mango, peeled seeded and diced
1/2 jicama, peeled and cut into thin strips
1 avocado, peeled, seeded and sliced
1/2 cup cider vinegar
1/2 cup olive oil
1/2 orange, juiced
1 shallot peeled
3/4 cup cilantro roughly chopped
1 teaspoon honey
1 teaspoon salt
1/2 teaspoon black pepper


Instructions:
Place the lettuces, onion, mango, avocado and jicama in a large bowl. In a blender, combine remaining ingredients; blend until smooth. Drizzle dressing over the salad; toss before serving.


Chef: Staci Raymond
Restaurant: Chipotle Mexican Grill



Chiptole Grilled Chicken Breasts


6-8 Boneless, skinless Chicken Breast Halves

To ensure even grilling, place chicken breast halves, one at a time, in a plastic bag and pound thicker end of breast half to create a chicken breast that is pretty equal in thickness.

Chiptole Marinade

3/4 Cup Ketchup
1/4 Cup Chipotle Peppers in Adobo Sauce (approx. 4 chilies & 1 Tablespoon Adobo Sauce
1 teaspoon Dried Thyme
1 teaspoon Dried Oregano
1 teaspoon Ground Cumin
2 Cloves Garlic, chopped Juice of 1 Lime (approx. 3 Tablespoons)
3 Tablespoons Canola Oil
1/2 teaspoon. Kosher Salt Grinding or two of Black Pepper

Place all ingredients in blender or food processor and blend until smooth. Pour over prepared chicken breasts in resealable plastic bag or glass dish. Marinate for 1/2 hour up to 8 hours.

When time to grill, preheat grill to medium heat. Grill chicken breasts 4-5 minutes a side until chicken is done and juices run clear.




Chipotle Peppper Stuffed Flank Steak

3-6 chipotle chillies
1 small sweet onion, chopped
6 sun dried tomatoes, chopped
1 tablespoon chopped fresh thyme

1 cup grated fontina cheese
1/3 cup bread crumbs

2 lb flank steak

Saute the onion in olive oil until translucent. Add the tomato, chilli, and thyme and saute a couple minutes more. Mix the cheese and bread crumbs with the sauted mixture.

Lay the steak flat and place the stuffing in a line down the long axis of the steak. Roll the steak around the stuffing (it should look like a large sausage), and tie every two inches with butchers twine.

Brown the rolled steak in a frying pan with olive oil for just a few minutes, then bake at 450 for 25 minutes. Scrape any residue from the baking dish into the frying pan and deglase with white wine.

Slice the roll into two inch medallions and top with the strained wine sauce.



Chipotle Mexican Grill Spicy Corn Salsa


6 ears sweet yellow corn
2 poblano chilies
1/2 red onion, diced
2 red jalapeños, diced
1/3 cup cilantro, chopped
1 Tablespoon lime juice
Salt and pepper to taste


Instructions:
Heat barbecue grill. Roast corn and chilies on the grill; let cool. Cut corn off the cob. Dice poblano chilies. Combine ingredients in a bowl; stir to incorporate.


Chef: Staci Raymond
Restaurant: Chipotle Mexican Grill


Chipotle Spicy Guacamole



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 chilies, seeded and chopped
1/4 teaspoon. salt
.
Using fork, mash avocado with lime juice in small bowl. Add cilantro, onion, garlic, serrano chilies and salt; stir to combine.

Makes about 1 cup.

Chef: Staci Raymond Restaurant: Chipotle Mexican Grill



Chipotle Mexican Grill Spicy Tomato Salsa


Ingredients:
6 fresh tomatoes, diced
2 poblano peppers, grilled, peeled and diced
1/2 red onion, diced
2 jalapeños, diced
1/3 cup cilantro, chopped
1 tablespoon lime juice
1/2 teaspoon sugar
Salt and pepper to taste


Instructions:
Combine ingredients. Season to taste.


Chef: Staci Raymond
Restaurant: Chipotle Mexican Grill




Unless you wanted to pay for the recipe ... sight unseen, no one was able to print last weeks recipe. No need to pay for these recipes since Chipotle Grill provided several of their recipes years ago.
I have made the rice before and it is EXACTLY like what you get in the restaurant.
I have never tried the Barbacoa recipe though.


Chipotle's Barbacoa Burrito


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.

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

Heat tortilla tills its warm and soft.

Place barbacoa, beans, rice and vegetables of choice on tortilla.

Wrap tortilla in long circular manner to create burrito.


From: Chef Kent Chambless, Chipotle Mexican Grill
Source: WFAA8, Dallas/Ft. Worth, Homelife

Chipotle Mexican Grill Chipolte Guacamole


INSTRUCTIONS:

24 ripe avocados
1 1/2 cup red onion, minced
1/2 cup jalapenos, minced
3 cloves garlic, minced
1/2 cup lime juice
Salt

Wash avocados. Cut in half and scoop out the meat into a large bowl. Partially mash the avocados. Add onion, jalapenos, garlic and lime juice. Mash together until well blended and fairly creamy in consistency. Salt to taste


Chipotle Restaurants


Chipolte's Mexican Grill Marinade


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 small steaks (6 ounces each)

Soak dry chilies overnight in water, until soft. Remove seeds. Add all ingredients except meat in food processor. Puree until smooth.

Spread mixture over chicken, or other meats and refrigerate at least one hour, up to 24 hours.

After marinading, 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 meat to taste (optional), and grill lightly, turning only once, until done. 4 minutes per side for chicken, 8-10 minutes per side for 3/4" thick steak.

Recipe will make four burritos.


Pork is the meat in Chipolte's Carnitas Recipe. Here are the directions for preparing:


Chipotle Mexican Grill Tortilla Soup

1/4 cup olive oil
1-1/2 cups sweet corn kernels
1 onion, diced
6 cups chicken broth
1 dried chipotle chile (optional)
2 chicken breasts, grilled and sliced
3 Roma tomatoes, peeled, seeded and diced
1 large or 2 small avocados, peeled, seeded and cubed
2 limes, juiced
Salt and pepper to taste
1/2 pound fried tortilla strips
1 lime, cut into 6 wedges
1/2 cup sour cream
1/2 cup cilantro, chopped, divided

Heat olive oil in a large stockpot or saucepan over medium heat. Add corn and onion; cook until lightly caramelized. Add chicken broth and chipotle chile; let simmer 20 minute over low heat. Add the tomatoes, avocado, lime juice, 1/4 cup cilantro. Season with salt and pepper. Remove and discard the chipotle chile.

Place one-sixth of the tortilla strips in the center of six soup bowls; ladle soup around the crisps. Garnish with remaining cilantro and sour cream. Serve with a wedge of lime.

Yield: 6 servings

Source: Chef Staci Raymond, Chipotle Mexican Grill, Phoenix, Arizona

It's probably a good idea to make these yourself--when you buy the food at Chipotle it is astonishingly unhealthy, probably due to the sodium content and sheer size of the portions. A vegetarian burrito is like 1100 calories!