It’s a rare thing for me to make exact copycat recipes. But I’m a huge fan of the popular chain, Chipotle. I’ve already made a cilantro-lime rice that rivals theirs, and a corn salsa. Now it’s time for the main ingredient, the chicken. This chicken is full of strong flavors and you can turn up the heat or turn it down by how many chili’s you put in it. I didn’t put the whole 7oz of chipotle peppers in because I didn’t want it too spicy. I was able to find dried ancho chiles in my local Walmart’s produce department. You should also be able to find the chipotle peppers in adobo in Walmart’s Hispanic section. When you make this, use the leftover peppers in adobo in my hot corn dip. It’s to die for!
I will admit, that while these were really good, nothing can beat the actual burrito’s at Chipotle’s. Maybe it’s the atmosphere. But you can have fun with your family making them at home. I put everything together and then set everything out on a table so people could make their own burrito’s. Make sure you have plenty of lettuce, cheese, sour cream, guacamole, and of course, the cilanto-lime rice and corn salsa. It’ll make your burrito’s shine!
- 5-6 boneless and skinless chicken breasts, pounded flat (about 1/2 inch thickness)
- 1 (2 ounce) package dried ancho chiles or 4-6 ancho chiles
- 1 (7 ounce) can chipotle pepper in adobo sauce (discard chipotle pepper, skim out seeds)
- 1 teaspoon black pepper
- 2 teaspoons cumin powder
- 2 tablespoons fresh oregano, chopped
- 6 cloves garlic
- 2 teaspoons salt
- 1 red onion, quartered
- 1/4 cup oil (canola/vegetable/olive)
- Soak the dried chilies overnight in water, until soft. Remove seeds. (If you forget to do this part, like me, pour boiling water over chiles and let soak till soft, about 30 minutes)
- Add chilies and rest of the ingredients in blender or food processor. Puree until smooth. Place chicken in a ziploc bag and pour marinade over chicken. Let refrigerate and marinate for at least 2 hours or overnight.
- Once chicken is ready, prepare your gas or charcoal grill. Cook over medium-high heat until cooked through, about 8-10 minutes per side. Make sure the chicken is cooked thoroughly. When done, take off heat and chop into small dices. Enjoy!
Source: slightly adapted from Chipotle Fan