Homemade Chipolte Dinner

ChipolteJosh 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.



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.



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):

  1. CCjudy

    if your son liked it thats an important judge of really good chipolteJudy

  2. Lisa Abeyta

    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.

  3. kirklove

    Que rico! Quieroooo.

  4. Michael Montanez

    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.