CHIPOLTE'S MARINADE
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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.
CHIPOLTE'S PORK SHOULDER
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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 BASMATI RICE
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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 Chipolte's Nutrition Calculator lists 4 oz. (1/2 cup, or a serving the size of a tennis ball) as the amount of meat in a Chipolte's Gourmet Burrito. The Calculator also shows a 13" flour tortilla is used. Many chain restaurants use proprietary Mission tortillas -- made
specifically for the chain to their own recipe specification, by Mission. You may find that the only way to duplicate taste, thickness and moistness of the tortillas is to make them yourself.
REFRIED BEANS
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1 lb. pinto beans
1/2 cup bacon drippings
1 teaspoon salt
6 cups lukewarm water
Pick over the beans and wash thoroughly in cold water, drain, add lukewarm water and salt, and cook gently in a deep pot for about 2 hours or until the beans are tender. Stir frequently so that the beans cook very evenly throughout.
In a large skillet, heat the bacon drippings over medium high heat. Drain the beans, reserving the liquid. Add one large spoonful of cooked beans to the hot oil, and mash down. Add a teaspoon of the reserved pot liquid and stir. Repeat until all the beans are mashed.
Add liquid as needed until the right thickness is obtained, stirring constantly.
HOMEMADE TORTILLAS DE HARINA
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2 cups flour
2 tablespoons of lard, or vegetable shortening
1 1/2 teaspoon salt
1/4 teaspoon baking soda
2/3 cup water
Sift together the flour and the salt, cut in the shortening until well mixed. Stir in cold water and form into a ball. Use more water if needed until the bowl is clean of all dough. Knead well in the bowl or on a floured board. Make the dough into balls the size of a large egg
(makes 8). Rub a little shortening on each ball, and let stand for 10 minutes. Pat thin, or roll out very thin with a rolling pin until the tortilla is the desired size, up to 13 inches in diameter. Lift from board into an ungreased skillet or frying pan, on medium heat. Turn
only once, allowing the tortilla to brown very lightly on each side. The tortillas will become very slightly thicker as they cook. If they are thicker than you prefer, omit the baking soda.
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Originally Posted by TurbodBoyBeater
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