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Chipotle Burrito Bowl Recipe Document
Recipe
Chipotle Adobo Paste
Ingredients:
8 oz. (226 grams) dried chipotle (Morita) peppers
Water, for soaking the dried peppers
4 large or 6 small (roughly 28 grams) garlic cloves, skin on
1 ¼ cup (300 ml) water (or more, if necessary)
1 tsp (2.5 grams) ground cumin,
½ tsp (0.9 gram) black pepper
1 tsp (0.75 gram) oregano, preferably Mediterranean
1 tbsp (14.4 grams) Morton’s Kosher salt
Directions:
Slice or cut the dried chiles in half lengthwise, remove the seeds and the tops, if necessary, and cut the chiles into smaller pieces.
Heat a large pan over medium heat. Add chiles to the pan and stir continuously until the chiles are fragrant, typically about 3-4 minutes. Do not burn.
Remove the chiles from the pan and add to a large bowl. Cover with hot water, cover the bowl with plastic wrap and allow the chiles to rehydrate for about 15-20 minutes. Remove the rehydrated chiles from the water and set aside.
For the garlic, heat a small pan over medium heat. Add the garlic (skin on) and char the cloves until the skin is blackened on all sides, typically 10-15 minutes. Remove garlic from the pan, allow it to cool, remove the skins, and set garlic cloves aside.
For the adobo paste, add water, rehydrated chiles, roasted garlic cloves, cumin, black pepper, oregano, and salt to a blender. Blend on medium to medium-high adding more water, if necessary, bit by bit until you achieve the texture of a thick paste (it should be slightly looser than tomato paste). Scrape the sides of the blender while you’re blending to ensure everything is properly incorporated.
Remove the adobo paste from the blender and adjust the seasoning with extra salt, black pepper, and cumin, to taste.
Adobo paste can be stored in a covered container in the fridge for up to 2 weeks and frozen for up to a year. (This recipe makes roughly 3 ½ cups or 785 grams. I advise you to make a batch this big because the process is labor-intensive and the paste freezes well.)
Chipotle Chicken Recipe
Ingredients:
2 lbs (907 grams) boneless, skinless chicken thighs
¼ – ½ cup (56-112 grams) chipotle adobo paste
2 tbsp (30 ml) distilled white vinegar
1 tbsp (21 grams) honey (optional)
Neutral oil
Morton’s Kosher salt
Direction:
Trim excess fat off chicken thighs. Place chicken thighs in a large Ziploc bag or container.
Add adobo paste, vinegar, and honey to a small bowl and whisk thoroughly.
Pour mixture over chicken thighs, seal the bag, and shake it around so all the chicken pieces are coated.
Place the bag in the refrigerator and marinate the chicken for 8-12 hours.
Remove chicken from marinade and heat a large pan or a flattop grill over medium-high heat. When the grill is between 350-400°F (175°-205°C), add chicken, skin side down. Sprinkle salt on top of the chicken. Cook for several minutes until you notice a deep-charred color on the chicken. Flip the chicken over and continue cooking until the chicken is done.
Ideally, you want the breasts to read from 175-195°F (80°-90°C). Thighs benefit from hotter temperatures. It will break down the collagen and make the thighs more tender.
Remove chicken from the pan or the grill and rest for 5-10 minutes. Cut chicken into ¾-inch slices lengthwise. Turn the chicken strips perpendicular and cut the strips into ¾-inch cubes.
The chicken can be stored in a covered container in the fridge for 3-5 days.
Chipotle Citrus Juice Ratio
Ingredients:
2 small limes*
1 large lemon*
Directions:
Juice and strain limes and lemon.
Citrus juice can be stored in a covered container in the fridge for up to a month.
*This isn’t a recipe, it’s a ratio. You’ll need a lot more than 2 small limes and 1 large lemon. But if you keep this ratio, you’ll get the correct Chipotle taste.
Chipotle Pinto Beans Recipe
Ingredients:
1 lb. (453 grams) bag of dried pinto beans
For soaking beans:
1-2 tbsp (14.4 grams to 28.8 grams) Morton’s Kosher salt
Water
Neutral oil
1/2 cup (75 grams) yellow onion, finely diced
2 tbsp (28 grams) adobo sauce
2 bay leaves
1 tsp (4.8 grams) Morton’s Kosher salt
1 slice bacon (optional)
6 cups (1420 ml) water (this amount is for a pressure cooker, add more for stovetop cooking)
Final seasoning:
2 tbsp (30 ml) citrus (lemon/lime) juice, or to taste
5 tsp (24 grams) Morton’s Kosher salt, or to taste
Directions:
Pick through the dry beans removing any broken beans or small stones. Mix 1-2 tbsp of Morton’s Kosher salt with enough water to cover the beans until it dissolves. Pour salted water over the beans and soak overnight, or 8-12 hours.
Drain beans and rinse with fresh water, removing any broken beans.
Heat a small pan over medium heat and add oil to the pan. Add ½ cup of finely diced yellow onion to pan and sweat until translucent, 2-3 minutes. Add sweated onions to the bean mixture.
Add soaked beans to a pressure cooker or large pot along with 2 tbsp of the adobo sauce, 2 bay leaves, 1 tsp of Morton’s Kosher salt, and the bacon, if using.
Add 6 cups of water (or more if cooking on a stovetop) to the pressure cooker or a large pot. Pressure cook soaked beans on high for 15 minutes. If cooking on a stovetop, bring the water up to a simmer, lower the heat to a light simmer, and cook the beans until tender, usually 1-2 hours. Top off with more water during cooking, if necessary.
Test the beans to ensure they are tender, remove the bay leaves, and let them cool off slightly. Season the beans with 5 tsp of Morton’s Kosher salt and 2 tbsp of citrus (lemon/lime) juice, or to taste.
Once cooled completely, the beans can be stored in a covered container in the fridge for 5-7 days.
Chipotle Cilantro-Lime White Rice Recipe
Ingredients:
2 cups (360 grams) dry long-grain white rice (preferably Riceland brand)
Water
1 tbsp (15 ml) neutral oil
2 bay leaves
Final seasoning ingredients:
2 tbsp (30 ml) neutral oil
1 ¼ tsp (6 grams) Morton’s Kosher salt
2 tbsp (6 grams) cilantro, chopped
2 tbsp (30 ml) citrus (lemon/lime) juice
Directions:
Wash rice several times until the water runs clear.
Add rice to a rice cooker or a large pot with 1 tbsp of neutral oil and two bay leaves. Cook rice according to the instructions on the box or bag. When the rice is done, allow it to steam for 10 minutes before removing the lid.
Add salt, cilantro, and citrus (lemon/lime) juice to a small bowl and whisk together until the salt is dissolved. Set aside.
Remove the cooked rice from the cooking vessel and add it to a large bowl. Pour 2 tbsp of neutral oil over the cooked rice and stir the rice until it’s coated. Pour the citrus juice mixture over the rice and stir until it is well incorporated.
Adjust seasoning with extra salt and citrus juice to taste.
Once cooled, the cilantro-lime rice can be stored in a covered container in the fridge for about 3-5 days.
Chipotle Roasted Chili-Corn Salsa
Ingredients:
4 roasted corn cobs* (roughly 14 oz. of kernels)
(Or one 14 oz. bag of frozen roasted corn or one 14.5 oz can of fire-roasted corn, drained)
1 tbsp (14 grams) roasted poblano pepper*, roughly chopped
¼ cup (40 grams) red onion, medium diced
1 tbsp (10 grams) jalapeno, finely diced
1 tbsp (3 grams) cilantro, chopped
4 tsp (20 ml) citrus (lemon/lime) juice
1.5 tsp (7.2 grams) Morton’s Kosher salt
Neutral oil, for roasting corn and poblano pepper
Directions:
To make the roasted chili-corn salsa, add the corn to a large bowl with the roasted poblano pepper, red onion, jalapeno, cilantro, citrus (lemon/lime) juice, and salt. Stir until well combined and adjust the seasoning with extra citrus (lemon/lime) juice and salt. The salsa will keep in a covered container in the fridge for 5-7 days.
*For the roasted corn: heat the broiler on high and move the rack to the highest or second highest position. Rub corn cobs all over with neutral oil. Line a baking sheet with tinfoil and place oiled corn cobs on the baking sheet. Broil corn, rotating frequently, until blackened all over, usually about 25-30 minutes. Remove corn from oven, allow to cool off, and cut kernels off of corn. Set kernels aside.
If using frozen roasted corn, prepare corn according to the instructions on the bag and set aside.
*For the poblano: heat the broiler on high and move the rack to the highest or second highest position. Dry the pepper off and rub it all over with neutral oil. Line a baking sheet with tinfoil and place oiled pepper on the baking sheet. Broil pepper, rotating once or twice, until skin is blackened, usually about 10-15 minutes. Remove pepper from oven and place in a covered container to steam until pepper is cooled slightly, about 10 minutes. Remove blackened skin and stem from the pepper and discard. Open the pepper and remove the seeds and any visible veins. Roughly chop the pepper and store it in a covered container until ready to use. The roasted pepper will keep in the fridge for about 7 days.
Chipotle Fajita Veggies Recipe
Ingredients:
2 green bell peppers*, ¼ inch sliced strips
1 small red onion*, ¼ inch sliced strips
Neutral oil
¾ tsp (3.6 grams) Morton’s Kosher salt
¼ tsp (0.2 gram) oregano
Directions:
Heat oil in a large pan over medium to medium-high heat. Once hot, add bell pepper and onion slices. Leave undisturbed for 1.5 to 2 minutes to let the veggie mixture caramelize slightly. Stir the veggie mixture and leave undisturbed for another 1.5 to 2 minutes. Stir again and cook the veggie mixture until fully cooked but not limp, another 2-3 minutes.
Once the veggie mixture is cooked, turn off the heat and season with salt and oregano.
Adjust seasoning with extra salt, if necessary.
Once cooled, the fajita veggies can be stored in a covered container in the fridge for up to 5 days.
*Note: the exact ratio Chipotle uses for the fajita veggies is 3 parts (by weight) of green bell peppers to 2 parts (by weight) of red onion.
Chipotle Guacamole Recipe
Ingredients:
2 small ripe Hass avocados
2 tbsp (6 grams) cilantro, chopped
¼ cup (40 grams) red onion, medium dice
1 tbsp (10 grams) jalapeno, finely diced
2 ½ tsp (12.5 ml) citrus (lemon/lime) juice
½ tsp (2.4 grams) Morton’s kosher salt
Directions:
Cut avocados in half and remove the seed. Scoop avocado flesh into a small bowl. Add cilantro, red onion, jalapeno, citrus (lemon/lime) juice, and salt to avocado flesh. Mix with a small fork or a potato masher until everything is well incorporated.
Adjust seasoning with extra citrus (lemon/lime) juice and salt.
Guacamole can be stored in a covered container in the fridge for 2-3 days.
Chipotle Cheese
Chipotle currently uses shredded Monterey Jack cheese.
Their previous blend was ½ white cheddar and ½ Monterey Jack cheese.
For best results, buy whole blocks of cheese and shred them on a box grater.
The cheese will keep in the fridge for a couple of weeks.
Chipotle-Honey Vinaigrette Recipe
Ingredients:
5 tbsp (75 ml) red wine vinegar
3 tbsp (63 grams) honey
1 tbsp (15 ml) water
1 tbsp (14.4 grams) Morton’s Kosher salt
1 ½ tsp (7 grams) chipotle adobo paste
15 tbsp (225 ml) neutral oil
¾ tsp (1.35 grams) black pepper
½ tsp (0.4 gram) oregano
Directions:
Add red wine vinegar, honey, water, salt, and adobo paste to a blender and blend over medium speed for 20 seconds. While blending, slowly drizzle in the oil. Blend until the mixture is emulsified.
When vinaigrette is emulsified pour into a small bowl and whisk in black pepper and oregano.
Adjust seasoning with more vinegar, honey, salt, chipotle adobo, or black pepper, if necessary.
Chipotle-Honey vinaigrette can be stored in a covered container in the fridge for up to 2 weeks.
Shake well before using because oil-based vinaigrettes will separate.
Makes roughly 2 cups.
Amazon ingredient affiliate links:
Dried Chipotle Morita Chiles: https://geni.us/ObbwVPP
Cumin: https://geni.us/YBXp0D
Black Pepper: https://geni.us/vF4oP
McCormick Oregano: https://geni.us/O22f
Morton’s Kosher Salt: https://geni.us/hplyYGS
White Vinegar: https://geni.us/y0uABJ
Honey: https://geni.us/8b9JtS9
Dried Pinto Beans: https://geni.us/BhhOg
Riceland White Rice: https://geni.us/6VxgL
Bay Leaves: https://geni.us/lGJAgEG
Fire-Roasted Corn: https://geni.us/p9mnR
Red Wine Vinegar: https://geni.us/PuJuruY
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com
