All copycat recipes that I’ve created on my own have come out of pure laziness of having to put on real clothes just to venture out in public and go to the actual restaurant and enjoy it there. Another reason is because we like to know what exactly is in the food we are eating and we try to eat all organic when possible. But mainly, because I want to enjoy dinner in my pajamas and not have to brush my hair. So while living in San Francisco last year, I figured out how to make Chipotle Burrito bowls at home just to avoid paying for parking. And here it is……
1 bag of dried ancho chile peppers – usually 3 large to medium sized peppers (found in the ethnic food aisle)
1- 22oz can of chipotle peppers in adobo sauce (my grocery store didn’t have the large cans available so I had to buy a couple of smaller cans)
3 lbs boneless skinless chicken breast or skirt steak
Cilantro lime rice (recipe here)
1 can of Black beans (heated before serving)
Pico de gallo (recipe here)
Sour cream (or plain greek yogurt- a healthier alternative to sour cream)
Shredded cheese (I use 3 cheese Mexican cheese)
Boston or Bibb lettuce, chopped
Soak the dried ancho chile peppers in warm water until soften. You can do this the night before if you’d like, or it can take a few hours to soften. The next morning you can assemble your marinade. Remove the chiles from the water and in a blender, blend ancho chiles and chipotle peppers with adobo sauce into a smooth purée.
In a sealable container season meat of choice with salt and pepper and then coat with pepper purée. Place in refrigerator to marinate all day until dinner time, at least 4 hours. If you want this for lunch, marinate this the night before and it will be ready in time for lunch. When you’re ready to cook, using a cast iron skillet or heavy large skillet, heat 2 tablespoons of oil on medium high heat. Sear chicken on both sides for about 15 minutes total or until chicken is cooked through and internal temperature is at 165 degrees F.
Remove from pan and get ready to assemble burrito bowls. Let chicken rest for about 5 minutes. Cube chicken into about 1 inch dice. Set out all your Chipotle fixings in individual bowls and allow everyone to make their own burrito bowls how they like it.