Making The Chipotle Burrito Bowl At Home | But Better

grilled chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and suitable for vegetarians; chicken thighs are more budget-friendly.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in fat and higher in protein.

Begin by preparing the beef. Heat enough vegetable oil to coat the bottom of a large braiser or pot.

Sear 2 pounds of fatty brisket and 2 pounds of beef cheeks on all sides for about 3 minutes per side until browned. Remove the beef to avoid overcrowding.

Once all the beef is seared, return it to the pot and add 8 cloves of peeled garlic, 3 bay leaves, 1 cinnamon stick, 4 guajillo chilies, 2 teaspoons of ground cumin, 2 cups of beef stock, and the juice of 2 limes. Bring to a light simmer.

Cover with a fitting lid and place in an oven set to 350°F for 3 hours, checking occasionally and adding broth if it evaporates too much.

After 3 hours, remove the beef and shred it by hand, ensuring to keep the fat for flavor. Season with salt.

While the beef is braising, prepare the beans. Cover 1 pound of uncooked pinto beans with at least 4 cups of water and bring to a boil, cooking for at least 1 hour until tender.

In a medium sauce pot, cook 6 ounces of bacon cut into thick pieces over medium heat until crisp. Then add 0.5 pound of chorizo and cook until fully cooked, about 2 minutes.

Add 1 cup of cherry tomatoes and season with salt. Sear for 1-2 minutes until they pop. Then add 1 diced yellow onion, 2 sliced Serrano chilies, and 4 cloves of garlic, seasoning again with salt and cooking for 3 minutes until softened.

Stir in 2 teaspoons of smoked paprika, 1 teaspoon of dried Mexican oregano, 0.25 teaspoon of ground cinnamon, and 1 teaspoon of Chipotle powder, cooking for 1 minute to toast the spices.

Add 2 cups of chicken stock and the cooked beans along with some cooking water. Season generously with salt.

For the rice, rinse 2 cups of medium grain rice and add to a rice cooker with 2 cups of water. Cook according to the rice cooker instructions.

Once cooked, transfer the rice to a large bowl and add the zest of 1 lime, 0.33 cup of unsalted butter, and season with salt. Stir in 0.5 cup of finely chopped cilantro and the juice of 1-2 limes to taste.

To make the salsa, char 1 pound of tomatillos, 1 sweet onion, and 2 jalapenos over a stovetop flame until nicely charred.

Place the charred vegetables into a bowl, cover with plastic wrap, and let steam for 5 minutes. Then blend with 0.5 bunch of fresh cilantro, 0.33 cup of lime juice, and 7 cloves of garlic.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens