Friday, January 30, 2009

Homemade Chipotle

Who doesn't LOVE Chipotle? I think I love their water as much as the buritos. I always get water with lemon and lime in it. And their sour cream.......did you know they whip it to get it to that wonderful drinkable texture? We've been trying to perfect Chipotle's at home now for several years. I had a pretty good chicken recipe that I found on a Chipotle Tabasco Sauce bottle, and then this Christmas my brother found a really good chicken recipe that tasted excellent. But today's recipe is for carnitas. When I go to Chipotle this is what I order: carnitas burrito, rice, black beans, corn salsa, lots of sour cream and cheese. I get the carnitas because it's less spicy than the chicken or barbacoa. So any way, after years of tweaking here's what we have so far.

4-5 lb pork shoulder
1 onion
1 T corriander seed
1 T cumin
1 T oregano
1 T thyme
1 T juniper berries
2 bay leaves
2 cloves garlic, chopped
1-2 chipotle peppers in adobo sauce
8 oz can of tomato sauce

Salt and pepper the roast. Sear on all sides. Put in crock pot.
In same skillet, cook onion until soft (5 min) Add garlic and spices. Cook for 1 min more.
Add chipotles and tomato sauce to deglaze pan.
Pour on top of roast. Cook on low 6-8 hours. Shred roast and return to sauce.

Corn Salsa
1 pkg frozen corn
1 jalapeno pepper, chopped
2 cloves garlic, chopped
1 T olive oil
salt and pepper
juice of 1 lime
1/4c cilantro, chopped

Thaw corn. Combine and enjoy.

Cilantro Lime Rice

1 T oil or butter
2 c basmatti rice
3 1/2 c water
1/2 c lime juice
1/2 t salt
4 T cilantro, chopped

Heat oil in saucepan. Add rice and cook over med-high heat until rice turns opaque white. Don't brown.
Add lime juice, water, and salt. Bring to a boil, then cover and simmer for 20 min.
Fluff with fork and add cilantro.

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