Making The Chipotle Burrito At Home | But Better

The last two months have been the craziest of my entire life and now you're asking me to bring out my precious

chipotle

, okay welcome back to a

better

butt, today we're going to make

chipotle

burrito

s. I didn't know if I ever would. I'm going to make this one because, well, two reasons for one, I actually like chipotle, I eat there and it's hard for me to say: let me improve this, but at the same time my ego says: do it, josh, do it, don't you ever do it? you will do? avoid the challenge bro and naturally i wonder why you have that accent but it's also okay recently this is the most requested, best butt i've ever seen in my dms on instagram and tick tock and on all my social platforms, for right if you have any others you want to see make sure to comment in the comments section yeah let's do this we're on chipotle root it's ahead of us don't know if I can get in ok I'll try it and if yell at me then , I don't know, we have stinky

burrito

s, so we have the bag, you know, a big brand and they try to get their stuff right.

When you eat a burrito, I see people unwrapping them and just eating them. the burrito, since it doesn't unwrap like a banana, who in public is going to unwrap a whole banana and then eat it? That first thing is strange, it's a little dirty. They left this tomato here. I'm going to take points off for that. This is for you. Chipotle chicken is actually one of the few times in season that the rice has too much lemon juice, it's acidic, so it feels like you're eating a bite of vinegar rice. This is actually a shock to me because usually chipotle does well.

We respect chipotle around here this was not the time to not be ready chipotle first let's start by marinating our chicken obviously the name is chipotle so we will have chipotles in the marinade but we will start with two dried guajillo chiles and two dried ancho chiles. Remove the tops and seeds, then place the skin in a bowl along with four to six dried mushrooms of your choice. These are dried oyster mushrooms, then pour one and a half cups or 350 milliliters of boiling water on top of the chiles and mushrooms. and cover them with plastic wrap to let them sit and soften now that all those guys are sitting in the hot springs of Flavor Town.

You will also take a small dry frying pan and add 2 teaspoons or 4 grams of coriander seeds and 2 teaspoons or 4. grams of cumin seeds, place them on medium heat and shake the pan frequently until they are fragrant and beautifully toasted, about one or two minutes, now throw them into a blender and blend on high speed until you get a nice fine powder, then add the chillies and rehydrated mushrooms. along with about half of the soaking liquid one seven ounce can of chipotle chiles in adobo one teaspoon or three grams of ground cinnamon two teaspoons or 12 grams of kosher salt the juice of one lime now just start blending and let it blend until is completely smooth Now, if you are having difficulty mixing, simply add a little bit of the chili soaking liquid until it is properly loosened.

Now, while stirring and mixing, you will add 4 tablespoons or 60 milliliters of oil. Now I'm using chili oil because, of course. flavor, but if it doesn't, you can use a neutral-flavored oil, such as canola, and let it continue blending until all the oil is emulsified. You will get a beautiful, mild chili marinade, then take one and a half pounds or 680 grams of pitted chili. skinless chicken thighs, left whole, pour the marinade on top, mix them all together, cover with plastic wrap and then let them marinate in the refrigerator for at least an hour or overnight, okay, let's talk about

home

made tortillas.

You know, to be completely honest with you, I always thought. that butter was the key or the butter was the key to great tortillas. It turns out that if you really want a really chewy tortilla you need to use vegetable oil, otherwise they will be too soft and any liquid fat really is a very simple process. You will need 2 cups or 300 grams of all-purpose flour 1 teaspoon or 4 grams of kosher salt Half a teaspoon or 2 grams of baking powder and then give it a little bit of whiskey until well combined while mixing with a fork. I'll add three quarters of a cup or 180 milliliters of hot water, immediately followed by a quarter cup or 60 milliliters of vegetable oil, mix everything together with the fork until it starts to form a nice little dough and pour it into a work. surface and start kneading by hand until a beautiful soft dough is formed, now by hand, this should take about three to five minutes once it's ready, cover it with plastic wrap and let it rest for one to two hours, You should let the gluten relax. he only has some time for himself you know take care of your tortilla dough like you should take care of yourself you are loving yourself you are giving yourself care and attention welcome to the mirror look and give a kiss don't forget that dad is always here for you the chicken is marinating the dough of tortilla is resting let's get our beans started with four or five strips of smoked bacon I'm using benton's which is like ultra ultra smoked cut them into half inch segments place them in a 12 inch skillet over medium heat and start cooking them stirring frequently letting them release their fat until they are very crispy.

Now remove the bacon, leave the bacon fat and add a very thinly sliced ​​yellow onion, season lightly with salt and then cook over medium heat. occasionally until it starts to get nice and soft, then add four cloves of garlic and sauté until fragrant, then add a large jalapeño sliced ​​very thin and let it cook for about 30 seconds. I don't like to cook my jalapenos a ton. you like that kind of fresh chili flavor, so that's up to you, then follow up with a can of drained black beans, half a cup or 120 milliliters of chicken broth, put it on the heat and let it simmer until almost all the chicken broth has reduced approximately.

About 85 percent remove it from the heat and add two tablespoons or 24 grams of unsalted butter until it is completely melted and emulsified and you have the smokiest black beans with bacon. Now we have one more element to look at here and that is rice, as most cultures will tell you, rice is very important, okay, and this is coming from a white boy. Now look for this recipe. You will need four cups of cooked rice. You will need about two cups of medium grain dry rice. make sure you rinse it twice, okay, so we have a colander set over a bowl, we fill the bowl with water, we shake it a little bit, we take it out, we drain it and we do it one more time so that the rice rinses the starch.

I don't know why he was talking like Smeagol was talking to himself, but yeah, now if you really want to cook rice properly you have to get rid of that pot, okay, let's be honest, you should cook it in a rice cooker if you want absolutely perfect rice now, if you're using a rice cooker like this zojirushi one, add the rice, add equal parts water, so two cups of dry rice, two cups of water, turn it on, press the button, let it cook and you'll get beautifully cooked rice. so now you can cook the rice however you want, but once you have four cups of cooked rice, place the hot cooked rice in a bowl, now you will add the zest of a lime and the zest of a lemon in half a cup. of finely chopped fresh cilantro, the juice of two limes, two tablespoons or 24 grams of unsalted butter and a generous amount of salt to taste, stir everything until well combined and that is your cilantro-lime rice, now for the chicken, it is really very basic to heat a large skillet with enough oil to cover the bottom over medium-high heat and cook the chicken in the skillet turning frequently until it is beautifully browned on the outside and the chicken is completely and fully cooked and register an internal temperature of 165 degrees now the way I really What I like to do is brown the chicken on both sides just to give it color and then just throw it on a sheet pan and put it in a 400 degree Fahrenheit oven until it's cooked through.

For me this is the best way because we can get the color and then just make sure it's fully cooked. Now let's finish those tortillas, to do this divide the dough into about six equal pieces, roll each of those pieces into a large ball which we have been

making

many times. balls on the show recently hmm, now take each ball individually, generously flour your work surface and flour the ball, punch it flat and then with a rolling pin you're going to roll out that beautiful thing and ideally you'll want it to reach about 12 inches. in diameter and as circular as possible of course, now separately get yourself a 12 inch cast iron skillet or a comal if you have one and preheat it over medium high heat on the stove and once it's nice and hot take your raw. tortilla you just shaped, gently and carefully place it on your hot pan, let it cook and bubble for about 15 to 30 seconds or until the bottom is lightly charred, flip and repeat on the other side and immediately remove it from the heat. skillet and place on a plate covered with towels, then rinse and repeat with the rest of your tortillas.

I personally like to shape them one at a time while I cook them, but you know you can shape them all and then cook them all, it's up to you. just don't let the dough dry out please, once it's all said and done you should have a bunch of beautiful, slightly charred, blistered flower tortillas, now we have our items, we just need to wrap them in our tortilla blanket , take the chicken and cut it into bite size pieces, lay out your tortilla and look, we're going to do this just like they do it at the chipotle line, first a small layer of rice, don't be too enthusiastic, it's okay, make sure of having the skills to wrap the filling followed by the beans, then the chicken, a nice little healthy layer, some diced tomato, a beautifully sliced ​​avocado, obviously, hit that bad boy with a little salt in flakes, if you're real, a nice, healthy layer of aged Manchego cheese, like a really, really nice, healthy layer, you know?

Say I'd like some cotija cheese and then summon the best burrito wrapping skills you can. I've never been great at wrapping burritos to be honest with you, I really tried to study chipotle's cook line when it was there okay anyway, roll that bad boy up nice and tight and let's make a little cross section, let's cut with our knife the center, turn gently and with love, turn and that looks like a beautiful burrito to me, now we will try that is what I love about this series we all come together we bring all these ingredients and we layer and we layer and we layer and Each layer gives us the most tender love and care that the tortilla deserves.

The sauce I forgot to put vikram sauce on it, do you want? get the salsa now we add salsa optional salsa this is the jalapeño salsa uh the same one that's made for a lot of the tacos I've ever made I also made it for my quesadilla it's time oh I thought this was going to work all. the way in my head wow wow i can't even talk this is so good the first bite your mouth almost doesn't even believe your brain all the flavors start to come out the whole avocado far surpasses the texture of guacamole and a chipotle burrito It's not authentic mexican and I wouldn't necessarily say it's a negative either, but mine is definitely closer so if we're looking for authentic flavor maximized on every level we win we need to bring in someone to taste test, I have someone new for you tj, I need it.

To get into the arena, burrito number one forces it in there, okay, I'll let you chew a little, okay, that tasted almost like curry. I see there are some similar curry flavors in there, yeah, that was really good, okay, and then. number two that I am going to place in your hands I like how you hold them as if it were a baby being born it is a communion it is a communion they are completely different this one has almost an Asian umami type flavor I mean it is almost like a Japanese taste, it's hard to accept it , but honestly I'm going to go with the first one, there it is folks, you heard it here, that's the winner, baby, okay, we heard it, the first thing that matters to me is that we won. again, but

better

episode, I don't know anymore, it's not even going to happen, I don't know, but we won, yeah, but you wanna know what else has thick burrito vibes?

Okay, guys, and that's it, so we made the chipotle burrito let's step back for a second and listen closely listen very carefully

making

this from scratch has a multitude of layers experientially that's a word in my opinion, it I define as best of course we'll get comments like well I can just get a chipotle and pick up my own burrito yeah obviously thank you good job commenter commenter of the month everyone let's get a round of applause good job could you go to the chipotle yeah why do you think this series exists? Of course, make your own anyway. tortillas with flavor texture best end point ever the layersreal flavors are much more distinguished it's a better experience it's a better burrito it's more fun so don't even tell me that but they come through the screen and it pinches your little cheeks and when daddy pinches your cheeks, you won't feel good, maybe a little, but anyway, if you enjoyed this video or learned something, leave a like, subscribe and I'll see you next time.