great Chipotle recipes

I don’t normally plug chain restaurants, but Chipotle is one I’d like to have in my own neighborhood. The meat they use is a special attraction to me because every time I’ve supped there, everything from the steak to the chicken or pork has been tender and lean. Although I generally prefer independently owned places, I recently stopped in an a Mexican eatery, to remain nameless, that served meat so tough and greasy it was inedible.

With both pinto and black beans and fajita-style vegetables on the menu, Chipotle works for vegetarians as well.  Even for my friend who is a strict macrobiotic vegetarian.

For about $10 bucks you can have a massive burrito with a beer or Margarita. The Margaritas are large, potent and also rank with the best I’ve had at corner-in-the-wall ethnic gems.  For just a couple of dollars more, you can have outstanding (it tastes like what I make at home) guacamole and chips.

None of the stores have the convenience of drive through service and according to corporate sources, that’s not in the works. Considering the prices, the fast buffet service and the quality of product, I would project Chipotle to be relatively recession proof. Chipotle does not offer coupons or specials, but if you come in on Halloween dressed like a Chipotle burrito, your burrito is on the house.

Two recipes from Chipotle

Ancho Chile Marinade for Meat
by Steve Ells, Founder & CEO, Chipotle Mexican Grill

1 pkg (2 oz.) dried ancho chilis or dried pepper of choice
1 tsp. black pepper
2 tsp. cumin powder
2 tbsp. fresh oregano, chopped
6 cloves garlic
1/2 red onion, quartered
1/4 cup vegetable oil
4 cuts of meat of choice

Soak dry chilis in water overnight or until soft. Remove seeds.  Add all ingredients except meat in food processor. Puree until smooth.

Spread mixture over meat and refrigerate at least one hour, up to 24 hours.

Heat grill to about 400 degrees, or if cooking inside heat small amount of oil in skillet or grill pan over high heat.  Salt meat to taste.  Grill meat about 4 minutes per side, depending upon thickness, until done.

Serve with rice, black beans, or choice of side dish. Garnish with fresh cilantro.

Chipotle Adobo Marinade for Grilled Vegetables
by Steve Ells, Founder & CEO, Chipotle Mexican Grill

1 small can Chipotle peppers in adobo sauce
1 – 2 tbs. Soft butter (olive oil for vegans)
1 – 2 tsp. freshly squeezed lemon juice

Use four tablespoons of the Chipotle adobo sauce.
Save the Chipotle peppers for another use.
Mix adobo sauce with butter and lemon juice.

Brush over vegetables before and during grilling.
Salt and pepper to taste.

Recommended vegetables
Corn on the cob
Peel back husks but don’t remove remove silks. Brush with adobo mixture, rehusk and wrap in foil. Grill 10 – 15 minutes, turning occasionally until tender.

Japanese eggplants
Quarter lengthwise and parboil until bright in color (2 – 3 minutes). Brush with adobo mixture. Grill until just tender.

Zucchini
Split zucchinis in half lengthwise and parboil until bright in color (2 – 3 minutes).        Brush with adobo mixture. Grill until just tender.