By senseicheryl on September 08, 2008
Photo by azulpacifica
Photo by azulpacifica
"Recipe is from www.TopSecretRecipes.com I received an email today from Ron from RecipeSecrets.net and here is what he had to say: Ron here from RecipeSecrets.net - hope all is well. When I used to work in NY city, I would eat lunch at Chipotle Mexican Grill at least twice per week. I simply loved their burritos and I was not the only one. The line would literally be out the door starting at 12:30pm. We would fax in our orders in advance to avoid the ridiculous lines - that was until other people caught on and began faxing in their orders also :-(. Even so, it was always well worth the wait. Here's a recipe from Chipotle which I'm sure you'll love. Special thanks to Kaci for posting this on the Secret Recipe Forum."
Serving Size: 1 (738 g)
Servings Per Recipe: 8
"We love this recipe! I have made it several times and it is always a hit. I make a few adjustments and cook it in the crock pot. I put all ingredients except the bay leaves in a food processor and puree. Then I sear the meat on the stove with salt and pepper and then put it in the crock pot. Pour the adobo sauce and the meat and cook on low for 7 or 8 hours. I serve this with the cilantro-lime rice, black beans and homemade salsa verde. I'm making it for my husband's birthday again tonight! Thank you for a great recipe!"
"I made this last night after using a recipe in a book I found. I was going to post it here but glad to find it was alrerady posted. The book didn't state that the chipotle's should not be in the Abodo Sauce in the cans so mine came out super spicy. (First time using the abodo sauce) I'm very tolerant to spicy but this was even too much for me. I had to put the meat in a strainer press out the sauce and run some water over it to take the edge off. Other than that minor detail missing in the book, this was perfect. I now know from the recipe here to find one without the Abodo sauce or to just use fresh. I made everything eactly as written and I was not disapointed. This is a keeper. Thanks for posting here. :-)"
"I prepared this exactly as it is written here and everyone has loved it. I used canned chipotle peppers in sauce and rinsed them and seeded them. The only thing I would change is the level of heat. I would add another pepper or leave them in the sauce. We added cholula hot sauce to individual plates, but the man of the house said he'd eat this 3x a week. It was amazing!!!"
"Fantastic!! I absolutely LOVE this recipe! I've made the Barbacoa beef about 6 times now and it comes out delicious EVERYTIME! Thank you for the recipe."
"I didn't have any Chipotle peppers handy so I used 1/2 Tblsp Chili Powder and it still came out EXCELLENT. Thank you for this recipe!!"
"Best burrito's ever! I have never had this one at Chipotle, so I can't compare it to that, however these really were the best burrito's I have ever made. I cut the recipe in half, and let the meat cook on the stovetop for about 4 hours. I then shredded it, and then let it sit in the broth juice until dinnertime (which was about another 1 1/2 hours). I made the rice & beans as well, and it was just soooo tasty. We will be making this again for sure. Thanks for posting the recipe."
"Very tasty! This tastes a lot like Chipotle's recipe. My husband thought all the recipes were great. I did think there was too much of a lime taste to the meat, so I'll probably cut back to 2 tablespoons next time. Thanks for posting this!"
"These were SO good!!! The only change I would make next time would be to cut out the salt for the meat. I think the sodium in the broth is enough. Everything else was perfect, can't wait to make again!"
"Absolutely amazing. Used an extra chipotle or two for even more heat. This is a simple and must try dish for any fan of chipotleThanks for posting!"
"This tastes great, maybe not exactly like the restaurant but it is a very good recipe. I gave it a four stars because it is very time consuming to make."
"we loved this! we made the meat and rice from this recipe. we are from the states, but live in East Asia, and this totally hit the spot for our Chipotle craving!!! we will definitely be making this again. btw... i can't get chipotle peppers here, so i used 1 tablespoon of McCormick's Chipotle Chile Pepper. it worked pefectly! thanks for the great recipe!"
"I only made the meat, but it was delicious. I like some spice so I used 6 canned chipotles and I didn't find it too spicy at all, just about right. Other than that I followed the recipe."
"I have made this recipe several times and it has been a HUGE hit with family and friends. Great for parties as it goes a long way when you add all of the "fixings" that go in burritos. I usually use a little more chipotle peppers than the recipe calls for as I love their flavor. This is now in regular rotation at our house. Wonderful recipe."
"This recipe started my recipe voyage off with a bang! Delicious!"
"This recipe was created by Todd Wilbur for his book "Top Secret Recipes Unlocked". www.TopSecretRecipes.com"
"I just made the Barbacoa part and it was great! I usually use Rick Bayless' recipe, but this was a nice change. I made it for a dinner guest who loved it. It had more heat and a stronger, balanced acid and was enjoyed by all (even my 2 year old!). Thanks for the keeper!"
"I used flank steak. My family loves this recipe the best. You've got a winner!"
"Delicious flavor! used 6 lbs of meat, so there is plenty leftover to freeze."
"This barbacoa recipe is perfect! I made corn salsa to go along with it by subbing corn kernels for the chopped tomatoes in the pico de gallo recipe. Also heated up black beans with taco seasoning instead of using the pinto beans recipe. We really enjoyed our Chipotle copycat and have plenty of leftovers for tomorrow."
"This recipe is Fabulous!!! You can make an entire recipe for the cost of two burritos at Chipotle!! I pair it with the copycat Cilantro-Lime rice as well as the Pico de Gallo from this site and it is a dinner that my teenagers crave!!! I also serve it "bowl-style" layering the beef with grilled red onion, green pepper, mexican cheese blend, rice, pico and top it all with sour cream!!!
I love that you can adjust the heat... before adding the adobo chiles I split them open and remove the seeds and ribs... as well as the amount of cilantro which I am not a huge fan of!! Thanks again for the great recipe! It is on the stove right now and I can't wait for dinner!!!"