Chipotle worthy recipes {how to make a mexican feast!}

So recently I made lunch for a group of folks from church, many of which are of hispanic origin, all of which raved about how good my food was.  One such gentleman complimented me on how great my guacamole was saying "not many people have the touch to make it this way, but you do!" and his wife, also from Mexico repeatedly told me that it was as good as if she had made it.

So.  With that, I needed to get these recipes archived. :)   And come down from my compliment high.

I really do enjoy cooking fresh, yummy food so it serves my heart well when it is well received and appreciated.  It really is worth the time and effort to make things from scratch.   With all that said, here are the recipes I used (and altered to suit myself).

Chipotle Style Rice

2 cups rice (I used regular white rice)
Salt to taste
1 bay leaf
2 tablespoons finely chopped cilantro
2 tablespoons fresh lime juice (I used one of those little bottles)
1 tablespoon fresh lemon juice (I used one of those little bottles)

Cook rice according to the directions on the box.  Adding bay leaf to the water.  
Stir in cilantro, lime juice, and lemon juice. Salt to taste.

Chipotle Chicken Marinade (makes two cups for ten pounds - freeze half and save)

¼ c. Ancho Chili Pepper powder
1 (7 oz.) can chipotle peppers in adobo sauce
1 red onion, coarsely chopped
6 cloves garlic
2 teaspoons cumin
2 teaspoons dried oregano
Salt and freshly ground black pepper
1/4 cup canola oil, plus more for oiling the cooking surface
5 lbs. boneless, skinless chicken breasts

Using a food processor, add just the liquid part of the can of chipotle peppers, (I put it in a strainer and pressed everything I could out.  That should result in about a 1/4c of sauce) and add in all of the other ingredients until a paste forms.  Add half of that and five pounds of chicken to a freezer bag or a bowl, turning chicken to coat.  Refrigerate overnight.  Grill like you would regular chicken breasts.

Chipotle Guacamole (from Chipotle)
2 ripe Hass avocados
2 tsp lime juice
2 tbsp cilantro (chopped)
1/4 cup red onion (finely chopped)
1/2 jalapeƱo, including seeds (finely chopped)
1/4 tsp kosher salt

Avocados should feel squishy yet firm (like the palm of your hand), and be a nice dark green color on the inside.
  Cut the avocado in half and the remove the pit. Scoop the avocados and place in a medium bowl.
  Toss and coat with lime juice.
  Add the salt and using a fork or potato masher, mash until a smooth consistency is achieved.
  Fold in the remaining ingredients and mix well.

Guacamole should be made fresh as close to the time of the event as possible.  When/if you have to store it, lay a piece of plastic wrap directly on the surface of the guac to prevent it from turning dark green.  

Pepper and onions
¼ c. olive oil
2 large green peppers sliced
2 medium red onions, sliced
½ teaspoons dried oregano
½teaspoons of salt

In a large skillet, heat the oil over medium-high heat until shimmering. Add the peppers, onions, oregano, and salt.  Heat until slightly softened but still tender-crisp, about 7 minutes.

Chipotle Style Tomato Salsa

3-4 tomatoes cubed
½ red onion, diced
¼ jalapeno, diced
3-4 tablespoons of chopped cilantro
2-3 tablespoons of lime juice
¼ teaspoon salt

Combine ingredients, tossing gently.  Sprinkle with salt and lime juice.  Allow some refrigeration for flavors to gel together. 

I hope you enjoy these recipes as much as I will and have!! The guacamole is excellent on a burger. :)

While you are here, I have three different ways for you to win $100!  Someone has to win, might as well be you!  Read about Spring and gardening a leave a comment to enter HERE.  Read about Goldfish and why we love them and leave a comment to enter HERE.  AND finally, find the good in Mother's and Father's day and leave a comment HERE to enter! :)

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