Awesome meal tonight. I copied Chipotle’s corn salsa, cilantro lime rice, and black beans. For the protein I cut up little pieces of chicken thighs, and seasoned them with onion powder, garlic powder, paprika, and cumin. I fried up some pork chorizo set that aside, and pan seared the chicken in the same pan. Then mixed the two meats. We added lettuce, sour cream, and a Mexican cheese sauce to our bowls. It was everything I love about Chipotle and more.
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More pics
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Burrito bowl
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Love everything about that dish Jeff.
Recipe for the corn salsa, please!
Looks delicious…and now you’ve made me hungry!
Corn salsa..
This is rough estimate on my recipe I have never measured anything, I go by taste. I think it pretty close to Chipotle’s recipe. Also, I use corn on the cob that we blanched and cut off the cob and froze. Way better then canned or frozen, but you can still use it.
-4 cups of cooked corn and then chilled
-1 large jalapeno finely diced seeds optional for desired spiciness
-1/2 medium white onion finely diced
-1/2 A bunch of cilantro that you buy at the grocery store. I pinch off the leaves, and do a rough chop.
– 1 or 2 limes worth of juice. To your liking
– salt to taste (don’t skip the salt)
This is always better after sitting in the fridge for a few hours or over night.
I ALWAYS ask for extra corn salsa! I rarely comment on food round here but Chipotle is in my top 5 best eateries no doubt. Looks delicious, well done. Love chicken thighs as well over the flavorless white meat. I am pretty sure, I could copy everything but the tortilla and the cilantro rice.
Can you tell me the rest of your recipie? I know you already said it is by taste, but,,, How did you put all of it together?
Denny O could you elaborate what you need? The Corn salsa recipe I just mix all together and let it sit in the fridge overnight. If it’s something else you need let me know.
I made burrito bowls last night. We do this about once a month.
If you want to make your chicken even better, pound out your chicken breasts flat to about 1/2-3/4” and place in the marinade overnight. Then Trow the flattened chicken breasts on the grill. Allow to rest and cut into pieces. The char takes it to a whole new level.
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Awesome meal tonight. I copied Chipotle’s corn salsa, cilantro lime rice, and black beans. For the protein I cut up little pieces of chicken thighs, and seasoned them with onion powder, garlic powder, paprika, and cumin. I fried up some pork chorizo set that aside, and pan seared the chicken in the same pan. Then mixed the two meats. We added lettuce, sour cream, and a Mexican cheese sauce to our bowls. It was everything I love about Chipotle and more.
With your first post I’m looking for a bit of help moving into your second post for the salsa,
Corn salsa..
This is rough estimate on my recipe I have never measured anything, I go by taste. I think it pretty close to Chipotle’s recipe. Also, I use corn on the cob that we blanched and cut off the cob and froze. Way better then canned or frozen, but you can still use it.
-4 cups of cooked corn and then chilled
-1 large jalapeno finely diced seeds optional for desired spiciness
-1/2 medium white onion finely diced
-1/2 A bunch of cilantro that you buy at the grocery store. I pinch off the leaves, and do a rough chop.
– 1 or 2 limes worth of juice. To your liking
– salt to taste (don’t skip the salt)This is always better after sitting in the fridge for a few hours or over night.
Just look’in for a bit of a how it ALL happins’ clarifacation.
I start with corn cooled. I use corn that was fresh and then blanched, cut off the cob then frozen. I thaw it out and put it in a bowl. If using store bought frozen or canned corn I would cook it and let it cool. Preferred would be mid summer cook up fresh corn on the cob like you normally would, and then cut if off the cob and cool it.
Now that I have the corn in a bowl I add 1 jalapeno diced very small. I usually use a few or all the seeds.
Then I dice up the onion very small and add to the bowl.
I then pinch off at least half or all of the fresh cilantro leaves off the stems. Thats off of one clump of cilantro that you can buy at any grocery store for 1-2 bucks. I like lots of cilantro so I use alot.
I cut 2 limes in half and squeeze all the juice into bowl.
Then I add about a teaspoon of salt.
I mix it up thoroughly, and let it sit in the fridge for a few hours or over night is best. It lasts for 2-4 days. Like I said if you like less cilantro, or more onion just do what your pallet desires.
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