Homemade Chipolte Dinner
Josh and his friends are huge fans of Chipotle. They probably eat there a few times a
week. I admit I had not had a bite of
the burritos until last week when Josh brought one home. Pretty good.
So the week while we were out skiing I decided to attempt
to make one of those burritos. Certainly
not light in calories but pretty damn good.
Chicken, corn salsa, guacamole, lime rice, black beans and a
little sour cream rolled up into a big soft tortilla.
Corn salsa:
5 cups of frozen corn ( that’s what I had )
2 large green jalapenos chopped
½ cup cilantro chopped
2 Tbsp. lime juice ( more if you want )
1 red onion chopped
kosher salt
Mix together
Hot Sauce:
I only had a 28 ounce can of whole tomatoes so I used that. ½ tsp. chili powder
3 Tbsp. chopped cilantro
½ red onion chopped
juice of a lime and a fresh lemon
kosher salt
Puree in a blender and put in a refrigerator until ready to
use. The flavors will get better.
Guacamole:
8 soft avocados
1 red onion chopped
½ cup chopped cilantro
2 fresh squeezed limes
I only had a 28 ounce can of tomatoes so I took out the
whole tomatoes, chopped them up and put them in. It worked.
Chicken Marinade:
I used 6 whole boneless skinless chicken breasts for this.
This should sit for a few hours if not overnight.
2 ounces of big dried chilis (I set them in hot water to get
soft first)
1 – 7 ounce can of chipotle peppers in adobo sauce
4 tsp. cumin ( I only had seeds so that it what I used)
4 Tbsp. dried oregano
2 red onions chopped
½ cup of vegetable oil ( I only had olive oil so that is
what I used)
4 tsp. kosher salt
2 tsp. black pepper
Put all the ingredients in a blender and puree. I stabbed
the chicken breasts and then poured the marinade over them.
Refrigerate. Take out
of the fridge and grill before serving.
Cut into small pieces and serve.
Rice:
I used brown rice but I would have preferred white but again that was all I
had. Once the rice is done take a few
limes and squeeze in the rice and mix.
Makes a nice touch.
Black Beans:
2 cans of black beans drained
1 – 7 ounce can of chipotle peppers in adobo sauce
lots of salt
I put this into a deep frying pan and brought to a boil and then down to low. I realized that the chipolte peppers were insanely hot and I started to take them out obviously leaving in the sauce. Then I let the beans just hang out on the stove for an hour or so until the flavors melded.
Take a look bit of everything and put into a big soft tortilla. Wrap it up and dig in. I don’t see making this often in the future but Josh
seriously gave it the nod.
Comments (Archived):
if your son liked it thats an important judge of really good chipolteJudy
Looks like a delish marinade. If you ever want to make lazy guacamole, just use 1/2 to 1 cup hot salsa mixed into the fork-mashed avocados with a dash of garlic salt. When I got married 25 years ago, my mother-in-law gave me her grandmother’s comal (sideless cast iron skillet) and a new bollillo (small, fat rolling pin) and taught me to make homemade flour tortillas. It was the best gift that let me know I truly was family.
Que rico! Quieroooo.
I must admit, despite the calorie count, I LOVE Chipotle. This is a great idea for entertaining…a Chipotle dinner where everyone makes their own burrrito. With a little more prep time, add the pork and steak and some lettuce plus pico de gallo for a full operating shop. Brilliant idea.