Chipotle Burrito
Fresh Corn Salsa:
What You'll Need:
2 ears white or yellow corn2 tablespoons cilantro, finely chopped2 tablespoons red onion, small dicedJuice of 1 limeSalt
Remove all husks and rinse your corn. Boil salted water, and cook corn until just tender (about three minutes — you still want it to crunch). If your pot isn't huge, cut each ear in half.
Rinse corn cobs in cold water to jumpstart the cooling process. Remove corn kernels from ears, and set aside in a bowl to cool completely.
When corn has cooled, add cilantro, red onion, lime juice, and salt to taste. Mix well, cover, and refrigerate until serving.
Pico de Gallo
What You'll Need:
3 medium tomatoes, seeded and diced2 heaping tablespoons cilantro, chopped2 tablespoons red onion, dicedJuice of 1 limeHalf of 1 jalapeño, seeded, deveined, and fine diced. Jalapeños vary significantly in heat, so test yours to see how much you want.Salt
Mix all ingredients in a bowl and salt to taste. Cover and refrigerate until serving. Do not skip the seeding of the tomatoes — it really is crucial to getting the right consistency.
Cilantro-Lime White Rice
What You'll Need:
1 cup long grain white rice (I used basmati)1 3/4 cups water1 tablespoon butter1 handful cilantro, finely choppedJuice of 1 limeSalt to taste
Add butter, Mix rice, water, and butter in a medium pot. Bring to a boil, then reduce heat to low and cover for 15 minutes. After 15 minutes, turn the heat off and keep covered for five minutes. After five minutes, fluff rice with a fork and mix in the cilantro, salt, and lime juice.
Guacamole
What You'll Need:
1 large ripe avocado1 small handful cilantro, chopped1 sliced white onion, finely chopped1/2 jalapeño, seeded, deveined, and finely choppedJuice of 1/2 limeSalt to taste
Cut your avocado in half, remove the pit, and cut into quarters. Remove the skin from each quarter, and place in a medium bowl. With two forks, mash slightly. Add the rest of the ingredients, then use your forks to continue the mashing/chopping up process. I prefer guacamole on the chunkier side, but the beauty of DIY Chipotle is that you can make it as smooth as you want.
Seasoned Black Beans
What You'll Need:
1 15-ounce can black beans, rinsed1 tablespoon vegetable oil1 large sliced red onion, diced1 large pinch cumin1 large pinch chili powderSalt to taste
In a medium non-stick pan, heat the vegetable oil on medium-high heat. Add the onions, and sauté until soft. Add black beans, cumin, chili powder, and salt, and simmer on medium-low for about 15 minutes. If these are done before your other elements, just keep them covered on extra low heat until serving.
Chicken
Combine the vegetable oil, chopped chipotle peppers in adobo, garlic powder, cumin, dried oregano, and black pepper in a small bowl and stir to combine.
Place the chicken in a large zip top plastic bag and add the marinade. Zip the bag and mix the chicken into the marinade. Place it into the fridge and let it marinate for at least 1 hour.
Heat an indoor or outdoor grill to about 400 degrees F (medium high heat). Place the chicken onto the grill and grill 5 to 6 minutes per side, until the chicken is cooked. Remove the chicken from the grill and let rest for 10 minutes. Chop the chicken into small bite sized pieces and use as needed
Fajita veggies
In oil, add green, red and yellow peppers + white onion. Add salt and oregano.
Sour cream