Chipotle Menu "Yassy's version"(Revised on Nov 10th)
Updated area is in red.
One of the thing I like doing is to re-create the flavor I tasted at restaurant. I like going out to eat great meal,and have fun trying to pick the flavor ingredients and, sometime later,I try re-create the same dish with my imagination. It is fun.
We like to go to Mexican restaurant "Chipotle" a lot. We usually order "barbacoa" (Spicy shredded beef) with bean,rice and vegetables. At home,I tried couple of ways to be closer to Chipotle's barbacoa but,it does not come closer to what we taste there. However,I think I make quite closer for bean,vegetable and cilantro rice.
When I make meal Chipotle Yassy style, I make grilled flank steak,cilantro rice,bean and vegetable.It is quite easy and you can make your own at home too.
When I make the meal,first thing I do is to put out the flank steak on counter to come to room temperature. I think 1 pound Flank steak is good amount for 2 adult people serving.
While beef is on counter to come to room temperature,I start work on my beans. My beans are little different from theirs. I chop red onion fine,I open up the one can of black bean (water out please),and 15oz can of whole corn(water out please),and put them into pan and add about 1/4C water or so,and sprinkle garlic powder and put 1 Bayleaf in there and sprinkle kosher salt to it and heat it up. Once it gets bubbly,I usually turn the heat down to simmer and keep it as is until I finish making other stuff.
I sometime make this bean with just corn or just bean.
I recently discovered it makes nice bean dish when you put 1-2 tbs worth of Green jarapano salsa called " Mr's Renfro's" (You can find them in International ail at local grocery store.) into the bean dish. It gives a little bit of zing to it and nice variation if you like to try different but easy Chipotle-like bean dish.
IFyou wanted to make like their corn,heat the skillet,pour the can ofcorn(drain water from can of corn),satay in Extra virgin olive oil,chop1 jarapano into very fine and put them into skillet,squeeze the half oflime,sprinkle kosher salt,chop the cilantro leaves fine,stir and youare done. You may want to control the heat that comes from jarapano byadding little by little and taste to your liking.
What would you do if you had left-over jarapano??
When you have easy night like making burgers,you can make jarapano poppers.
My popper is easy. You cut the jarapano into half, take membrane and seed,rinse off under water very good, and prepare small ball,put some cream cheese,dash of garlic powder,dash of onion powder,little bit of fresh lemon juice,dash of Emeril essence,mix well and stuff this mixture on top of the cut jarapano,then,dip it into flour,shake off extra flour,dredge into egg,roll on Panko (This is Japanese style Panko),and fry them up. Since Emeril essence (bayou essence) has already salt in it,I don't add salt to cream cheese mixture. I lightly sprinkle kosher salt right after it is done fried.If you did not have fresh jarapano but wanted to make poppers,you can use pickled jarapano in jar.
With cilantro rice,I use Jasmin rice,follow the direction on back on the bag. when rice is done,salt the rice,squeeze the half lime worth juice and mix in the chopped fresh cilantro. I usually add zest of lime too.Microplane zester is really nice for zesting lemon or orange or garlic or block of cheese.
With vegetable,I slice Red onion probably half onion for 2 people and use Green peppers and red peppers.I then satay in skillet and sprinkle "Morton brand Nature's seasoning".After that,roll the 1 Lime on the cutting board with your weight on to make juice flow and cut into half and squeeze the fresh Lime over the Vegetable.Then,you chop handful of fresh Cilantro fine and mix it together.
With babacoa,I make my version of beef which is grilled Frank steak.Season the Flank steak with "Grill Mates Montreal Steak seasoning",and place the skillet on stove top and pour some Extra Virgin Olive Oil(I like cold press Extra virgin Olive oil.It just taste better.) Wait til you find the skillet screaming hot. Then,grab the steak onto screaming hot skillet and let it make caramelize its surface.Don't poke it,don't move it around.Just leave it alone. After about 4-5 minutes,I usually turn it over and make nice crusty spots and keep it on skillet until desired doneness. We like med rare so,I cook until temperature goes to about 135-140F or so. After temperature reached to that point,put the steak onto plate,cover it with foil,let it rest about 15 minutes. Remember that steak temperature rise about 10F while it resting so,you want to consider when to pull the meat to rest in the plate.Then,after resting meat,cut the steak very very thin against the grain.Putting the cutting edge outward when slicing works best.I like my thermapen meat thermometer.It gives you quick result with accuracy.I love it a lot. It is about $80 when I got one but worth the investment for me.
If you like to make Adobo marinaded steak like theirs,here is you can do. I have tried a couple of times with guessed seasoning and,I think I came to pretty close to theirs.
I use NY strip steak because it is not as fatty as Rib eyes. First thing I do is to take the meat out on counter,let them come to room temperature, prepare bowl, add bit of Oregano, bit of paprika,bit of ancho chili powder,bit of lime juice, bit of Extra virgin olive oil, sprinkle of steak seasoning (MacCormic)and grate 2 cloves of garlic and mix well.
Then,put steak into the bowl, turn over couple of times to marinade the steak, and start working on rice,bean, vegetable. Marinade about 30 min or so and start grilling the steak.
Grill the steak to about 130F and while you are waiting till steak comes to that temperature, chop chipolte chili in adobo sauce. For 2 piece of steak,I have used about 3-4 chilis that was size of my thumb.You can control the heat by adding less of this chili in adobo. I chop this chili in adobo sauce to fine, add this to skillet where my steak is grilled, add 1 tbs or so of liquid adobosauce from the can and turn steak around over the chili to get the flavor out of it. The heat of the skillet and oil infuse the chili in adobo sauce and you get quite flavor that way.
Some of you might wonder why I did not put adobo sauce and chili in adobo into bowl of seasoning we have pre-mixed. Chili, and other soy sauce based or sugar based marinade gets burned in the skillet before meat is even cooked to desired doneness. So, while I see chefs on Food network tend to tell you on TV that marinade the meat over night in fridge, wther it had soy sauce or sugar etc,I never marinade the meat with marinade that contains, chili,soy sauce,or sugar. If I make steak that requires me to marinade steak in soy sauce base or sugar base marinade, what I do is to cook the meat with steak seasoning first, and then in another sauce pan, I add ingredients for marinade and let it cook and serve as dipping sauce.
After adobo steak is cooked,put them on plate,cover with foil.Let it rest for 15 min or so. Then,cut to bite size piece. It came out pretty good. Bellow is a picture of my version of Chipotle dish with adobo steak.
When I make normal steak,I use same rule to my steak.Put out the meat to room temperature,season it with steak seasoning and cook it with screaming hot skillet and done. IF the meat were quite thick cut and,inside temperature were bellow 100F and outside were all brown crusty,you can cook the meat in oven gently.I usually put skillet to 350F oven to cook if I got thick cut and had steak cooked outside faster than inside. I usually bake about 2-5 minutes but keep an eye on temperature to catch the meat on right time. This method works for leaner Buffalo meat steak as well. Buffalo typically has much lower fat content and if you cook like beef,you get chewy tough piece of steak.Buffalo meat does good in cooking in oven after you cook outside on high temperature skillet.
If you prefer to serve your steak in gourmet style, you can make your own gorgonzora butter.
It is simple. Mix 50% butter,50% gorgonzora cheese in food processor and put it onto saran and roll it to log shape,and twist on both side and you can freeze it if you had leftover and when you need to use it,you just pull from freezer about 10 minutes before using it and slice it with knife to about quarter inches to half inch thickness and after steak is done,you place it on top of the steak and preheat the oven to Broil "high",put the skillet back in and when the cheese melted,pull it out from oven. You now got restaurant-like steak.
We sometimes have this restaurant-like menu for fun,and with Chipotle menu,we have grilled beef,bean and corn,and green pepper,red pepper Red onion satay,and cilantro rice. Then, we sprinkle shredded Monterey jack cheese to hot meal to melt and we enjoy the meal.
If you had leftover from this menu,you can chop the beef to strip,mix it with rice and everything,and warm the Tortilla and put the rice mixture and eat as Britos,and maybe Salsa on side.If you had left over Buritos,you can freeze it. Wrap it with saran,then,wrap it with Foil. When you need one,unwrap the saran,wrap it with paper towel very loose on micro-waiverable plate,then, probably 1 minutes to heat up,then, re-wrap with foil,put it in oven at 350F about 10 minutes or so and it comes out nice.If you needed to keep the food warm for any dish,you can set up the oven to 200F,keep the meal in the oven til you need it.
Enjoy my version of Chipotle meal at home
If you have not tried their meal,try visit their store and enjoy tasty Mexican food.
Their website is here.
One of the thing I like doing is to re-create the flavor I tasted at restaurant. I like going out to eat great meal,and have fun trying to pick the flavor ingredients and, sometime later,I try re-create the same dish with my imagination. It is fun.
We like to go to Mexican restaurant "Chipotle" a lot. We usually order "barbacoa" (Spicy shredded beef) with bean,rice and vegetables. At home,I tried couple of ways to be closer to Chipotle's barbacoa but,it does not come closer to what we taste there. However,I think I make quite closer for bean,vegetable and cilantro rice.
When I make meal Chipotle Yassy style, I make grilled flank steak,cilantro rice,bean and vegetable.It is quite easy and you can make your own at home too.
When I make the meal,first thing I do is to put out the flank steak on counter to come to room temperature. I think 1 pound Flank steak is good amount for 2 adult people serving.
While beef is on counter to come to room temperature,I start work on my beans. My beans are little different from theirs. I chop red onion fine,I open up the one can of black bean (water out please),and 15oz can of whole corn(water out please),and put them into pan and add about 1/4C water or so,and sprinkle garlic powder and put 1 Bayleaf in there and sprinkle kosher salt to it and heat it up. Once it gets bubbly,I usually turn the heat down to simmer and keep it as is until I finish making other stuff.
I sometime make this bean with just corn or just bean.
I recently discovered it makes nice bean dish when you put 1-2 tbs worth of Green jarapano salsa called " Mr's Renfro's" (You can find them in International ail at local grocery store.) into the bean dish. It gives a little bit of zing to it and nice variation if you like to try different but easy Chipotle-like bean dish.
IFyou wanted to make like their corn,heat the skillet,pour the can ofcorn(drain water from can of corn),satay in Extra virgin olive oil,chop1 jarapano into very fine and put them into skillet,squeeze the half oflime,sprinkle kosher salt,chop the cilantro leaves fine,stir and youare done. You may want to control the heat that comes from jarapano byadding little by little and taste to your liking.
What would you do if you had left-over jarapano??
When you have easy night like making burgers,you can make jarapano poppers.
My popper is easy. You cut the jarapano into half, take membrane and seed,rinse off under water very good, and prepare small ball,put some cream cheese,dash of garlic powder,dash of onion powder,little bit of fresh lemon juice,dash of Emeril essence,mix well and stuff this mixture on top of the cut jarapano,then,dip it into flour,shake off extra flour,dredge into egg,roll on Panko (This is Japanese style Panko),and fry them up. Since Emeril essence (bayou essence) has already salt in it,I don't add salt to cream cheese mixture. I lightly sprinkle kosher salt right after it is done fried.If you did not have fresh jarapano but wanted to make poppers,you can use pickled jarapano in jar.
With cilantro rice,I use Jasmin rice,follow the direction on back on the bag. when rice is done,salt the rice,squeeze the half lime worth juice and mix in the chopped fresh cilantro. I usually add zest of lime too.Microplane zester is really nice for zesting lemon or orange or garlic or block of cheese.
With vegetable,I slice Red onion probably half onion for 2 people and use Green peppers and red peppers.I then satay in skillet and sprinkle "Morton brand Nature's seasoning".After that,roll the 1 Lime on the cutting board with your weight on to make juice flow and cut into half and squeeze the fresh Lime over the Vegetable.Then,you chop handful of fresh Cilantro fine and mix it together.
With babacoa,I make my version of beef which is grilled Frank steak.Season the Flank steak with "Grill Mates Montreal Steak seasoning",and place the skillet on stove top and pour some Extra Virgin Olive Oil(I like cold press Extra virgin Olive oil.It just taste better.) Wait til you find the skillet screaming hot. Then,grab the steak onto screaming hot skillet and let it make caramelize its surface.Don't poke it,don't move it around.Just leave it alone. After about 4-5 minutes,I usually turn it over and make nice crusty spots and keep it on skillet until desired doneness. We like med rare so,I cook until temperature goes to about 135-140F or so. After temperature reached to that point,put the steak onto plate,cover it with foil,let it rest about 15 minutes. Remember that steak temperature rise about 10F while it resting so,you want to consider when to pull the meat to rest in the plate.Then,after resting meat,cut the steak very very thin against the grain.Putting the cutting edge outward when slicing works best.I like my thermapen meat thermometer.It gives you quick result with accuracy.I love it a lot. It is about $80 when I got one but worth the investment for me.
If you like to make Adobo marinaded steak like theirs,here is you can do. I have tried a couple of times with guessed seasoning and,I think I came to pretty close to theirs.
I use NY strip steak because it is not as fatty as Rib eyes. First thing I do is to take the meat out on counter,let them come to room temperature, prepare bowl, add bit of Oregano, bit of paprika,bit of ancho chili powder,bit of lime juice, bit of Extra virgin olive oil, sprinkle of steak seasoning (MacCormic)and grate 2 cloves of garlic and mix well.
Then,put steak into the bowl, turn over couple of times to marinade the steak, and start working on rice,bean, vegetable. Marinade about 30 min or so and start grilling the steak.
Grill the steak to about 130F and while you are waiting till steak comes to that temperature, chop chipolte chili in adobo sauce. For 2 piece of steak,I have used about 3-4 chilis that was size of my thumb.You can control the heat by adding less of this chili in adobo. I chop this chili in adobo sauce to fine, add this to skillet where my steak is grilled, add 1 tbs or so of liquid adobosauce from the can and turn steak around over the chili to get the flavor out of it. The heat of the skillet and oil infuse the chili in adobo sauce and you get quite flavor that way.
Some of you might wonder why I did not put adobo sauce and chili in adobo into bowl of seasoning we have pre-mixed. Chili, and other soy sauce based or sugar based marinade gets burned in the skillet before meat is even cooked to desired doneness. So, while I see chefs on Food network tend to tell you on TV that marinade the meat over night in fridge, wther it had soy sauce or sugar etc,I never marinade the meat with marinade that contains, chili,soy sauce,or sugar. If I make steak that requires me to marinade steak in soy sauce base or sugar base marinade, what I do is to cook the meat with steak seasoning first, and then in another sauce pan, I add ingredients for marinade and let it cook and serve as dipping sauce.
After adobo steak is cooked,put them on plate,cover with foil.Let it rest for 15 min or so. Then,cut to bite size piece. It came out pretty good. Bellow is a picture of my version of Chipotle dish with adobo steak.
When I make normal steak,I use same rule to my steak.Put out the meat to room temperature,season it with steak seasoning and cook it with screaming hot skillet and done. IF the meat were quite thick cut and,inside temperature were bellow 100F and outside were all brown crusty,you can cook the meat in oven gently.I usually put skillet to 350F oven to cook if I got thick cut and had steak cooked outside faster than inside. I usually bake about 2-5 minutes but keep an eye on temperature to catch the meat on right time. This method works for leaner Buffalo meat steak as well. Buffalo typically has much lower fat content and if you cook like beef,you get chewy tough piece of steak.Buffalo meat does good in cooking in oven after you cook outside on high temperature skillet.
If you prefer to serve your steak in gourmet style, you can make your own gorgonzora butter.
It is simple. Mix 50% butter,50% gorgonzora cheese in food processor and put it onto saran and roll it to log shape,and twist on both side and you can freeze it if you had leftover and when you need to use it,you just pull from freezer about 10 minutes before using it and slice it with knife to about quarter inches to half inch thickness and after steak is done,you place it on top of the steak and preheat the oven to Broil "high",put the skillet back in and when the cheese melted,pull it out from oven. You now got restaurant-like steak.
We sometimes have this restaurant-like menu for fun,and with Chipotle menu,we have grilled beef,bean and corn,and green pepper,red pepper Red onion satay,and cilantro rice. Then, we sprinkle shredded Monterey jack cheese to hot meal to melt and we enjoy the meal.
If you had leftover from this menu,you can chop the beef to strip,mix it with rice and everything,and warm the Tortilla and put the rice mixture and eat as Britos,and maybe Salsa on side.If you had left over Buritos,you can freeze it. Wrap it with saran,then,wrap it with Foil. When you need one,unwrap the saran,wrap it with paper towel very loose on micro-waiverable plate,then, probably 1 minutes to heat up,then, re-wrap with foil,put it in oven at 350F about 10 minutes or so and it comes out nice.If you needed to keep the food warm for any dish,you can set up the oven to 200F,keep the meal in the oven til you need it.
Enjoy my version of Chipotle meal at home
If you have not tried their meal,try visit their store and enjoy tasty Mexican food.
Their website is here.
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