Chipotle Mexican Grill makes the biggest and most flavor filled burritos around. They are a company that embraces buying local from farmers that grow organic produce and raise animals in a humane way free from all the hormones that factory farms use. I appreciate that but what keeps me going back is how good their food is. They assemble their burritos in front of you with every topping in sight. Choosing what you put in that burrito is half the fun. While I may not be able to duplicate the Chipotle burrito exactly, I think my version is pretty darn good. I took a day to make all my fillers and toppings, enough to make 16 large burritos. We ate our fill, then wrapped the rest in aluminum foil to freeze.
My first task was making the Chipotle marinade to slow cook my pork roast. I started with some dried NM Red chiles, Chile de Arbol chiles, Chipotles en Adobo sauce, onion, garlic, salt and lime juice.
While the chiles were steeping I sauteed an onion and a couple cloves of garlic. Place the chiles along with the liquid into a blender. Add 4 Chipotle peppers along with 2 tablespoons of adobo sauce and 1/3 cup fresh lime juice.
Time to let the stuffing begin. We have carnitas pork, with cilantro lime rice, black beans, Monterey Jack cheese and sour cream. The salsa choices are Chile de Arbol salsa, verde salsa, corn salsa and guacamole. I love choices!
Pork Roast, approximately 2 3/4 pounds
Chipotle Seasoning Rub, recipe follows
Chipotle Marinade, recipe follows
Cilantro Lime Rice, recipe follows
16 large Flour Tortillas
1 pound Monterey Jack Cheese, grated
1 (8 ounce) container Sour Cream
Chile de Arbol Salsa
Corn Salsa, I used a package of frozen corn
Season pork roast with Chipotle Seasoning Rub over all sides. Drizzle olive oil in a dutch oven and sear the roast. Pour the Chipotle marinade over the roast, turn the heat down to low or place in a 300 degree oven. Slow roast the pork for 4 – 5 hours, turning every hour. To test when ready, place a fork in the roast and when it easily pulls apart, it’s ready. Remove to a bowl and gently pull apart with 2 forks.
Begin filling burritos with cilantro lime rice, black beans, carnitas pork, cheese, sour cream and choice of salsa.
**Note Fill any leftover burritos and wrap with aluminum foil to place in the freezer.
Makes 16 Burritos
Chipotle Seasoning Rub
1 teaspoon Salt
1 teaspoon Ancho Chile Powder
1 teaspoon Black & Red Spice (equal parts Red Cayenne and Black Pepper)
Combine seasonings and rub over pork roast.
4 Chipotle Chiles
2 tablespoons Adobo Sauce
1 medium Onion, chopped and sauteed
2 cloves Garlic, grated on a microplane hand grater
2 dried NM Red Chiles
2 dried Chile de Arbol Chiles
1 1/2 cups Water
1/3 cup Lime Juice
1/2 – 1 teaspoon Salt, to taste
In a medium sauce place dried chiles in water and bring to a simmer. Turn the heat off, cover and let chiles steep 20 minutes. Drizzle olive oil in a small pan and saute chopped onion over medium high heat until soft and translucent.
Puree Chipotles, Adobo sauce, sauteed onion, garlic, NM and Arbol chiles along with their liquid and lime juice in a blender.
Pour over pork roast and simmer 4 – 5 hours.
Cilantro Lime Rice
2 cups Jasmine Rice
3 cups Water
1/3 cup Cilantro, roughly chopped
Juice of 2 Limes
1 teaspoon Salt
Bring water to a boil and cook rice according to package directions. Add Juice of 2 limes, cilantro and salt. Stir ingredients together.
Makes 4 cups