Chipotle Mexican recipes

Those who know us, know how much we love Mexican. It's fresh, it's healthy, it's yummy! For one of Neil's birthdays a few years ago I went all out and organised a surprise party and served all Chipotle recipes. I thought it was fabulous (admittedly, the Margaritas that I kept mixing and tasting might have made me a bit biased). Regardless, if you'd like to try, I vouch for these recipes.


Chipotle Corn Salsa Recipe
6 Ears Sweet Yellow Corn
2 Poblano Chilies
1/2 Red Onion
2 Red Jalapenos
1/3 Cup Chopped Cilantro
1 Tablespoon Lime Juice
Salt and Pepper to Taste
Roast the corn and Poblano chilies on a grill or BBQ and let cool. Cut the corn off the cob. Dice the Poblano chilies, onion, and red jalapenos. Combine all the ingredients and season to taste.


Chipotle Red Hot Salsa Recipe
1 Tomato, peeled and gutted of most seeds/juice.
10-15g powdered chile de arbol.
2 tablespoons of fresh cilantro.
1 tablespoon lemon juice.
1/4 cup red onion.
1 lime of lime juice.
1 tablespoon kosher salt.
1 teaspoon pepper.
1 tablespoon red pepper flakes.
Put all ingredients into a blender or food processor and blend to desired consistency. For best taste allow to sit, covered, in refrigerator for 24 hours.



Chipotle Guacamole Recipe
Individual sized recipe:

2 Hass Avocados

1/2 of a Jalapeno pepper, seeded, and minced

1/4 of a red onion, finely chopped

2 heaping Tablespoons of Cilantro, finely chopped

1/4 of a lime, juiced

1/4 teaspoon salt


Combine all of the ingredients into a bowl, and mash together until smooth. Add additional lime juice or salt to taste. For extra spicy guacamole, you can leave in the jalepeno seeds!


Chipotle's Basmati Rice Recipe
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.


Cheese sauce
1 cup of shreddred monterey jack cheese
1 cup of American cheese
1 cup shredded cheddar cheese
3 roasted poblano peppers (finely chopped)
8 oz tomatoes ( finely chopped)
1 cup heavy cream
1 1/2 tbsp of ground garlic
salt to taste

Combine all of ingredients in crockpot. Cover and cook on low for about 2 hours, stirring occasionally, or until cheese is melted. Thin with more milk or cream if necessary. Taste and adjust seasoning. For additional flavor, add finely chopped onion, ground cumin, chopped roasted red pepper


Chipotle's Steak Marinade
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  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 marinating, 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. 8-10 minutes per
side for 3/4" thick steak.

Recipe will make four burritos.