How To Make Chipotle At Home
If you’re tired of paying top dollar for a carne asada bowl at Chipotle, then this is the recipe you’ve been waiting for. Could you whip up your own at home? Not only will you save money, but you’ll also have complete control over the quality of ingredients and you get to make it your way, with extra guac to boot.
Why my homemade version reigns supreme:
- Fresh, flavorful ingredients: Skip the pre-packaged, mass-produced meats and veggies. This carne asada is marinated perfectly and grilled to juicy tenderness. I have full confidence in your ability to knock it out the park as well.
- Customizable to your taste: Want extra salsa, less rice, or a side of guacamole? No problem! This homemade bowl can be tailored to your exact preferences.
- Healthier options: Reduce your intake of unhealthy additives and preservatives by making your bowl. You can control the portion sizes and choose healthier alternatives. In this complete recipe, I will even give you my secret fajita spice blend to try for yourself.
- Cost-effective: Making a carne asada bowl at home is significantly cheaper than ordering it from a restaurant. You’ll save money without sacrificing taste.
Guacamole
4 ripe hass avocados
4 cloves garlic
Juice of 1 lime
2 tbsp chopped Cilantro
½ shallot or red onion
½ jalapeño diced
1 tomato diced
Flakey sea salt
Remove flesh of avocados and add to a bowl. Mash enough to leave slightly chunky(optional). Add chopped cilantro, shallots, red pepper flakes and garlic. Squeeze juice from one lime. Mix well and add salt to taste.
Homemade Taco Seasoning
2 tbsp kosher salt
2 tbsp hatch chili powder
1 tsp cumin
½ tsp turmeric
½ tsp ginger
½ tsp cloves
½ tsp dried Rosemary
1 tsp red chili flakes
1 tbsp granulated garlic
1 tbsp granulated onion
Yields 4 Oz of Taco seasoning.
Pico de Gallo
½ red onion diced
2 tomatoes diced
½ jalapeño Diced
1 tbsp chopped cilantro
Juice from one lime
Pinch of sea salt
Mix in a bowl for an easy Taco topping.
Carne Asada Marinade.
½ cup chopped cilantro
3 cloves garlic chopped
½ red onion
2 tbsp Taco seasoning (above)
½ cup olive oil
Splash of red wine vinegar
Mix all these ingredients together and marinate skirt steak overnight. This marinade is also perfect for chicken and pork.
White Rice
2 cups jasmine rice
3 cups water
⅔ stick Of butter
Salt to taste
In a medium pot, bring salted water to a boil over high heat. Add rice and butter. Bring to a boil again and stir the rice. Turn the heat to the lowest setting, cover the pot, and let the rice steam for 17 minutes. Fluff rice and let rest for 10 minutes.
Black Beans
2 cans black beans
½ stuck butter
1 tbsp olive oil
1 tbsp crushed garlic
Taco seasoning to taste
To a saucepan, add olive oil and butter and let butter melt. Add garlic and sauté for a few minutes until fragrant. Add black beans from the can, 1 can drained. Season and bring to a low simmer. Use a wooden spoon to muddle some of the means to thicken the beans. When the beans get to the desired thickness, garnish with Pico and cilantro, and serve.
I’m excited for you to give this recipe a try, so be sure to drop a comment below or send me an email about your experiences.
