Thursday, September 16, 2010

Chipotle Style

I love Chipotle Mexican Grill! I love the flavor of their food and I REALLY love the fact that they "serve food with integrity" read more! There is also a site out there called Chipotle Fan where you can build a burrito, tacos or burrito bowl and it will automatically calculate the nutritional value before you head out and mindlessly order. It's also a great site to check out how many calories and fat are in your fave Chipotle dish ;)

My favorite dish is the burrito bowl that I fill with their spicy barbacoa meat, their famous lime and cilantro rice, black beans, lettuce, tomato (pico de gallo) and medium green sauce! Yummy Yummy-ola!

So, I thought I would try my hand at making something similar at home. Here is the recipe for the barbacoa meat:

2-3lb beef tip roast
1/2 large onion, diced
1 cup Goya Mojo Criollo Marinade (this is readily available at most 
grocery stores in the Mexican food isle). *Goya alternative at end*
1 cup low sodium beef broth
1 cup water
Garlic Powder

First season the meat by sprinkling some salt, pepper and garlic powder on the meat...all over. Then sear all sides of the meat in a HOT lightly oiled (olive oil) pan. Turn the meat every couple of minutes until all sides are seared, be careful not to burn the meat.

Place the meat in a crock-pot. Then saute the onions in the hot pan for 2-3 minutes. Turn off the stove and add the onions to the crock pot and meat. Then you can add the liquid ingredients. Set your crock pot for a minimum of 4 hours and go on with the rest of your day! 

When the meat has cooked and simmered for at least 4 hours the meat should be ready to shred! You can test it by trying to take a chunk of meat out with a fork. If it comes apart fairly easy it's ready to shred. Take the meat out of the crock pot and let it sit out on the dish or cutting board you will shred on. Just use two forks to pull the meat fibers apart. I used kitchen scissors to cut it into smaller bit size chunks too.
Now, there may be a lot of liquid in the crock pot. We don't want the meat to be soupy so if  you need to remove some liquid go ahead, otherwise simply add the shredded beef to the liquid and stir it up. 

Taco Building:
Corn Torillas (I use Ezekiel Sprouted Grain Corn Tortillas)
Diced tomatos
Diced onion
Shredded lettuce
Chopped FRESH cilantro (I LOVE fresh cilantro)
Lime wedge, squeeze a bit of lime over the top of your veggies or on the meat. Tangy!
Shredded cheese (I used a no-no in Mexican cooking...yellow cheese...Yikes, but I had a lot of it so that's what I's all good)
Your favorite hot sauce. We had Cholula and La Victoria Salsa Brava on hand.

I wasn't crazy about the rice I made this time around so I won't share that with you :( I used the juice from the meat as my liquid to cook the rice. It wasn't Chipotle tasting, ya know?! It was good but not the same! Anyhoo....this is what I NORMALLY do and I will go back to this next time!
First I saute the rice in 1 tablespoon of olive oil then I add water according to the directions on the package. When it's all cooked up I add some fresh lime juice, fresh cilantro and a little salt to my own serving of cooked rice....Really Easy!

Simmer a can of drained and rinsed low sodium black beans in a pot with a couple of tablespoons of the juice the meat cooked in. Or a tablespoon or two of a good white wine is great too along with a sprinkle of chili and cumin powder topped with a bit of fresh lime. ALWAYS remember to add flavor slowly...You can add but you can't take away!

Top is mine, bottom is my husbands.
I got a thumbs up...I made him do that but I think he genuinely liked it :)

This is a really delicious meal, it's fairly quick and can quickly become a weekly favorite! However, there are two things I don't like about this dish. 1)The sodium content is pretty high, that Goya is REALLY loaded so if you have hypertension or are watching your sodium for other health reasons use the Goya alternative listed below. 2) CARB city! I didn't plan ahead and went way over what I should have for carbs that day. This can be avoided by omitting either the rice or the beans or opting for a taco salad or burrito bowl as it's called at Chipotle.
Otherwise, ENJOY! We sure did and it made for some great leftovers for lunch the next day...BONUS!

*Goya alternative* Instead of using the Goya Marinade which is convenient but very high in sodium use the following but remember I don't measure anything and you don't have to either...these are just general estimates:
Juice of one lemon
1/2 cup of white wine
1 tablespoon chili powder
2 teaspoons cumin powder
1/8 teaspoon of garlic powder
Pepper to taste


  1. This looks absolutely delish! I WILL be making these!

  2. It is delish! Can't wait to hear how you like yours :) Enjoy!


Thank you for your comment. All comments will be reviewed and posted once approved. Thank you for stopping by EveryONEfitnessandfood.