Copycat Chipotle Pinto Beans Recipes

CHIPOTLE PINTO BEANS (COPYCAT)

Steps:

• For complete instructions, visit the original site at https://www.culinaryhill.com/chipotle-pinto-beans-copycat/

COPYCAT CHIPOTLE PINTO BEANS

Steps:

• Heat oil in a large heavy-bottomed pot, or dutch oven medium-high.
• Add onion, beans, cumin, oregano, garlic, bay leaf, 2 chipotle chilies, and 2 teaspoons adobo sauce from the same can. Add enough water to pot to cover beans.
• Bring to a simmer and cook until beans are tender, but not falling apart. Remove from heat. Remove bay leaves and chipotle chilies. Stir in lemon juice, lime juice, salt and pepper.

CHIPOTLE PINTO BEANS (COPYCAT)

Steps:

• Rinse the dried pinto in a large metal colander and pick out any that you don't want.
• In a Dutch oven set over medium high heat, heat the olive oil until it's shimmering, roughly 2 minutes. Saute the onion for 8 minutes, stirring occasionally with a large wooden spoon, then add the garlic and cook until fragrant.
• Sprinkle on the cumin and the Mexican oregano, and let the spices bloom for 30 seconds to 1 minute while constantly stirring.
• Stir in the adobo sauce and the chopped chipotle peppers. Add the bay leaves, dried rinsed pintos, and the water, then stir until well mixed.
• Cover and bring to a boil, then reduce the heat and simmer for 2 1/2 hours, or until the pintos are tender, but not mushy. Stir every 15 minutes to prevent them from sticking to the bottom. If necessary, add more water during the cooking process so they don't dry out.
• During the last 15 minutes of cooking, remove the bay leaves, then add the salt and the black pepper.
• Remove the Dutch oven from the heat, uncover, and allow them to cool for 10 minutes, then stir in the lime and lemon juice. Sprinkle 1 tablespoon of chopped cilantro on top as a garnish.
• Serve warm in burritos or burrito bowls with other copycat Chipotle recipes.

CHIPOTLE PINTO BEANS (COPYCAT)

Steps:

• In a Dutch oven or large pot over medium high heat, heat oil until shimmering. Add onion and cook until softened, about 5 minutes.
• Add beans, chipotle pepeprs and adobo sauce, garlic, cumin, oregano, and bay leaf. Add enough water to cover. Bring to a boil over medium high heat. Reduce heat and simmer until beans are tender, about 1 1/2 to 2 hours.
• Remove from heat. Remove chipotle chilies if desired and bay leaf. Stir in lemon and lime juices, and season to taste with salt and pepper.

COPYCAT CHIPOTLE GRILLED ADOBO CHICKEN BURRITO

Steps:

• Marinade:.
• To the bowl of a food processor or blender add 1/2 cup water, onion, garlic, 2 tablespoons adobo sauce (from can of chili's), 1 chipotle chili, also from can, chile powder, 1 tablespoon oil, 1 teaspoon salt, cumin, vinegar, oregano, and black pepper.
• Blend until completely smooth, add 1/2 cup water stirring to combine.
• Place chicken in a large non-reactive container, with enough room for the adobo sauce.
• Pour sauce over chicken, turning chicken to coat evenly. Cover and refrigerate for 10 to 12 hours (overnight) for the most intense flavor; chicken can be marinated for up to 2 days. Remove chicken from marinade, pat dry with paper towels, and place in a medium bowl. Season with remaining teaspoon salt.
• Cook Chicken:.
• Heat oven to 375°F In a large cast-iron skillet, over medium, heat remaining 2 tablespoons oil. Cook chicken until dark golden brown on one side, about 5 minutes; turn chicken over and continue to cook until the underside is dark brown, another 5 minutes. Remove skillet from heat and transfer to oven. Cook until chicken is opaque throughout, but still juicy, about 8 to 10 minutes chicken should be165°F on a instant-read thermometer. Carefully remove pan from oven. Remove chicken to a cutting board, tent with foil, and allow to rest for 5 minutes. Slice chicken into 1/2-inch chunks.
• Assemble: Heat tortillas according to package instructions. One at a time, dividing fillings evenly, mound chicken, rice, cheese, beans, and guacamole on one side of tortilla. Fold sides over filling and hold them in place. Starting from the filled end, holding sides in and carefully roll the filled end tightly over the rest of the tortilla forming a log. Set aside, seam side down, and roll remaining burritos.