Chipotle Fish Burrito Recipes

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HOMEMADE CHIPOTLE BURRITO



Homemade Chipotle Burrito image

Based on their published ingredients and nutritional information, this set of recipes produces a vegetarian burrito that's very close to Chipotle's signature flavors, and in my opinion, is even better. If you have an aversion to cilantro, substitute fresh parsley in every step that calls for cilantro. There are many sub-recipes here - the trick is to get the beans and rice cooking and then work on making the additional toppings while they cook.

Yield Yields 8 to 10 burritos

Number Of Ingredients 45

1 cup dried black beans water 3 cups of water 1 teaspoon canola oil 1 teaspoon cumin ½ teaspoon salt 1 bay leaf 1 tablespoon canola oil 1 cup white basmati rice 2 cups water fresh squeezed juice from one lime (about 2 tablespoons) 1 teaspoon kosher salt 2 teaspoons finely chopped fresh cilantro 2 green bell peppers, chopped into long, thin strands 1 red onion, chopped into long, thin strands ½ tablespoon chopped fresh oregano 1 tablespoon vegetable oil 2 large, ripe tomatoes 1 small green jalapeño, seeded and minced 2 tablespoons red onion, minced ½ tablespoon fresh squeezed lime juice ½ tablespoon fresh squeezed lemon juice 2 teaspoons finely chopped fresh cilantro ½ teaspoon kosher salt 2 cups frozen corn water 2 poblano chilis, finely minced 1 small green jalapeño, seeded and minced 2 tablespoons red onion, minced ½ tablespoon fresh squeezed lime juice ½ tablespoon fresh squeezed lemon juice 2 teaspoons finely chopped fresh cilantro ½ teaspoon kosher salt 4 ripe avocados 1 cup red onion, minced (about one medium onion) 2 tablespoons fresh squeezed lime juice 2 teaspoons coarse sea salt 1/8 teaspoon freshly ground black pepper, or to taste 1 ripe tomato, seeds and pulp removed, chopped sour cream 8 ounces monterey jack cheese, shredded 8 ounces white cheddar cheese, shredded 1 head of fresh romaine lettuce 8 to 12 extra large soft tortillas
1 cup dried black beans
water
3 cups of water
1 teaspoon canola oil
1 teaspoon cumin
½ teaspoon salt
1 bay leaf
1 tablespoon canola oil
1 cup white basmati rice
2 cups water
fresh squeezed juice from one lime (about 2 tablespoons)
1 teaspoon kosher salt
2 teaspoons finely chopped fresh cilantro
2 green bell peppers, chopped into long, thin strands
1 red onion, chopped into long, thin strands
½ tablespoon chopped fresh oregano
1 tablespoon vegetable oil
2 large, ripe tomatoes
1 small green jalapeño, seeded and minced
2 tablespoons red onion, minced
½ tablespoon fresh squeezed lime juice
½ tablespoon fresh squeezed lemon juice
2 teaspoons finely chopped fresh cilantro
½ teaspoon kosher salt
2 cups frozen corn
water
2 poblano chilis, finely minced
1 small green jalapeño, seeded and minced
2 tablespoons red onion, minced
½ tablespoon fresh squeezed lime juice
½ tablespoon fresh squeezed lemon juice
2 teaspoons finely chopped fresh cilantro
½ teaspoon kosher salt
4 ripe avocados
1 cup red onion, minced (about one medium onion)
2 tablespoons fresh squeezed lime juice
2 teaspoons coarse sea salt
1/8 teaspoon freshly ground black pepper, or to taste
1 ripe tomato, seeds and pulp removed, chopped
sour cream
8 ounces monterey jack cheese, shredded
8 ounces white cheddar cheese, shredded
1 head of fresh romaine lettuce
8 to 12 extra large soft tortillas

Steps:

  • Rinse beans and place in a large saucepan. Cover with water 2 inches higher than beans and soak overnight. Drain beans in a colander and rinse. Return to saucepan or stock pot. Add water and bring to a boil. Add oil, cumin and cilantro to pan with black beans. Cook over low heat, stirring occasionally, until beans are fully cooked and flavors have combined, about 90 minutes. Remove from heat. Find and remove bay leaf and drain excess water. Set aside to serve. In a 2-quart heavy saucepan, heat oil over low heat, stirring occasionally until melted. Add rice and lime juice to pot. Cook until rice is almost translucent. Add water and salt to pot and bring to a hard boil. Once water boils, cover and reduce heat to low. Simmer and cook undisturbed until rice is tender and water is fully absorbed, about 15-20 minutes. Turn off the heat and leave pot covered for 30 minutes to allow rice to steam. Do not remove cover or stir rice. Transfer rice to a medium bowl and fluff with a fork. In a small bowl or ramekin, mix lime juice and salt together. Pour over rice and stir to combine. Add cilantro to rice and stir to combine. Chop vegetables and oregano and toss together in a small bowl. Heat oil in a medium skillet over medium-high until simmering. Sauté vegetables until fragrant and starting to brown on edges slightly, about 5 minutes. Remove from heat and reserve in bowl. Core and seed tomatoes. Dice into small pieces and place in a medium bowl. Mince jalapeño and onion. Add to bowl with tomatoes. Add juices, cilantro, and salt to bowl with tomato mixture. Stir to combine. Cook corn in a small saucepan. Drain and reserve in a medium bowl. Mince poblano chilies and cook in now-empty sauce pan over medium-high heat until fragrant, about 3 minutes. Remove from heat and add to bowl with corn. Mince poblano chilies, jalapeño, and onion. Add to bowl with corn. Add juices, cilantro, and salt to bowl with corn mixture. Stir to combine. Using a knife, cut avocados in half and remove pits. Using spoon, scoop out green flesh into a medium sized non-reactive bowl. Using a potato masher (or a fork), mash the avacados. Add chopped onion, lime juice, salt, and pepper. Mix with a spatula until well combined. Chop tomato. If serving immediately, mix in with guacamole. Otherwise, store tomatoes in an air tight container and mix into guacamole right before serving. Place sour cream in a small bowl for serving on burritos. Shredded cheese and mix together in a medium bowl. Wash several pieces of fresh romaine lettuce. Dry each leaf. Roll each left up tightly. Using a sharp knife, cut rolled up leaf into 1/4-inch pieces, creating long, thin strands of shredded lettuce. Reserve in a bowl. Top tortilla with your favorite mix of homemade Chipotle-style toppings. To roll, fold in sides of tortilla over rice, fold tortilla edge closest to you over toppings, and pull tortilla edge farthest from you down, tightening wrap as you go. It takes some practice, so have a fork handy for the first few burritos while you get the hang of it.

CHIPOTLE BURRITO BOWL WITH BLISTERED VEGGIES AND MARINATED STEAK



Chipotle Burrito Bowl with Blistered Veggies and Marinated Steak image

This has become a staple in my house. I usually make enough so that I can have it for dinner one night and take to it work for lunch the next day. If you're eating grains, feel free to throw over rice. If you're trying out the keto diet, keep it as is!

Provided by Natasha Feldman

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 40

3/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
3 tablespoons freshly-squeezed lime juice
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
2 pitted dates
2 cloves garlic, peeled
1 chipotle pepper in adobo sauce (check your ingredients to make sure there is no sugar in the sauce)
1/2 cup high-heat oil, such as canola, vegetable or safflower (whatever you've got)
1/3 cup fresh cilantro leaves
1/4 red onion
2 teaspoons tomato paste
1 teaspoon cumin seeds
1 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon cayenne
4 cloves garlic
1 1/3 pounds flap steak (sirloin tips)
1 to 1 1/2 tablespoons olive oil
1 teaspoon ground chipotle pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon kosher salt
2 bell peppers (cook's choice of the colors), cut into thin strips
1 head cauliflower, cut into small florets
3/4 red onion, thinly sliced
1 small head of romaine, chopped
1/4 to 1/2 head red cabbage, shredded
Kosher salt
Guacamole, for serving, optional, recipe follows
2 tablespoons chopped fresh cilantro
Lime wedges, for serving
2 avocados, mashed
1 tablespoon chopped fresh chives
1 tablespoon diced white onion
1/2 teaspoon fresh lime juice
1/4 teaspoon sea salt

Steps:

  • For the dressing: Whiz together the olive oil, vinegar, lime juice, cumin, oregano, salt, dates, garlic and chipotle pepper in a blender until it's well combined and thick. This dressing is particularly thick, which I love, but if it feels to thick you can thin it out with a bit of water. Set dressing aside until you're ready to eat. There will be leftover dressing that you can keep for your next salad!
  • For the steak and marinade: In the same blender (it's ok if there is a little dressing at the bottom), add the oil, cilantro, red onion, tomato paste, cumin seeds, dried chipotle pepper, salt, cayenne, pepper and garlic and blend until it's thick. Give it a taste, make sure you're happy with it and then pour it into a resealable plastic bag with the meat, refrigerate and marinate for at least 15 minutes and up to overnight.
  • When you're ready to grill the steak, select a grill pan (or use an outdoor grill) and grill over a high heat until there are rich beautiful char marks, 4 minutes, and then flip and cook 2 to 4 minutes on the second side, depending on how rare you like your meat. For a medium rare, cook it 2 minutes, if you like it more well done, do 4 minutes. Allow the meat to cool for at least 10 minutes before slicing into strips.
  • For the roasted veggies: Preheat the oven to 425 degrees F. Line 2 baking sheets with aluminum foil.
  • In a large mixing bowl combine the olive oil, dried chipotle pepper, coriander, cumin, oregano, black pepper and salt and give it a good mix. In batches, add the bell peppers, cauliflower and onion and toss to coat. Distribute the vegetables evenly between both baking sheets, leaving room between all the vegetables to ensure they don't steam while they roast. Roast until fully cooked and the peppers begin to char, 20 to 25 minutes.
  • To assemble: Toss the lettuce and cabbage with a touch of salt and 2 tablespoons of dressing. Continue adding dressing until you're pleased with the taste of the greens. Put the greens at the bottom of 4 bowls, top with roasted veggies, steak and guacamole if using. Finish with a touch of cilantro and a squeeze of fresh lime. If you're not prepping this dish for 4, just use what you need and put the rest in resealable containers for the next day.
  • Combine the avocado, chives, white onion, lime juice and salt in a mixing bowl. I prefer the guacamole on the chunkier side, so I gently stir until combined, but you can also mash the avocado if you like it creamier.

CHIPOTLE FISH BURRITO



CHIPOTLE FISH BURRITO image

Categories     Sandwich     Fish     Fry     Dinner     Healthy

Yield 5 People

Number Of Ingredients 15

1 Pound Fish, preferably Cod. others that work well include Mahi Mahi and Catfish.
1 cup Flour
1 Teaspoon Chili Powder
1 Teaspoon Cumin
Ground Black Pepper to taste
Salt
3 Avocadoes
1 bunch Cilantro
2 Shallots
a splash Tequila
Limes
5 Burrito size tortillas
Your Favorite Tomato Salsa
Chipotle Sauce
Monterrey Jack Cheese

Steps:

  • Prepare a Guacamole by scoring avocadoes and mashing with Lime Juice, Splash Tequila, Chopped Cilantro, and 2 finely chopped shallots. Set in fridge. Mix flour and spices together and coat fish with them. Fry in a pan lightly with olive oil. Cut into 2 inch long segments. Moisten tortillas and warm slightly to keep them pliable. Place fish, Guacamole, Salsa, and chopped nappa cabbage in the center of the tortilla. Add Cheese and Chipotle sauce. Fold burrito into a pocket by compressing contents into a rectangular area, fold in the left/right hand sides and roll vertically. Place the burrito in a pan seam side down and heat until it becomes golden brown. Heat the opposite side to the same point. Cut on the diagonal and serve.

CHIPOTLE CHICKEN BURRITOS RECIPE BY TASTY



Chipotle Chicken Burritos Recipe by Tasty image

Here's what you need: fire-roasted diced tomatoes, chipotle pepper in adobo sauce, ground cumin, garlic powder, kosher salt, Kroger® Hardwood Smoked Pulled Chicken, rice, lime, lime, fresh cilantro, flour tortillas, monterey jack cheese, pico de gallo, avocado, sour cream

Provided by Kroger

Categories     Lunch

Time 30m

Yield 4 burritos

Number Of Ingredients 15

1 can fire-roasted diced tomatoes, drained
1 chipotle pepper in adobo sauce
½ teaspoon ground cumin
½ teaspoon garlic powder
¾ teaspoon kosher salt
1 package Kroger® Hardwood Smoked Pulled Chicken
3 cups rice, cooked
1 lime, zested
½ lime, juiced
⅓ cup fresh cilantro, chopped
4 flour tortillas, burrito-sized
1 cup monterey jack cheese, shredded
⅓ cup pico de gallo
½ oz avocado, diced
⅓ cup sour cream

Steps:

  • Add the tomatoes, chipotle pepper, cumin, garlic powder, and salt to a blender. Blend on high speed until smooth.
  • Pour the sauce into a medium skillet. Bring to a simmer over medium heat, then add the Kroger® Hardwood Smoked Pulled Chicken. Toss to coat the chicken in the sauce. Cover and cook until the chicken is heated through, 5-6 minutes.
  • In a medium bowl, stir together the rice, lime zest and juice, and cilantro.
  • Assemble burritos: Place a tortilla on a work surface. Scoop about ¾ cup of the rice onto the lower third of the tortilla. Top with ¼ of the chicken, ¼ cup Monterey Jack cheese, a scoop of pico de gallo, some avocado, and a scoop of sour cream. Fold the bottom edge of the tortilla over the filling, fold in the sides, then continue rolling the burrito up. Slice in half on the diagonal. Repeat to make the remaining burritos.
  • Enjoy!

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