Making The Chipotle Burrito At Home | But Better

the past two months have been the craziest of my entire life and now you're asking me to take out my precious chipotle all right [Music] [Applause] [Music] okay so welcome back to butt better we're doing chipotle burritos today i didn't know if i was ever gonna do this one because well two reasons for one i actually like chipotle i do eat there and it's hard for me to be like let me make this better but also at the same time my ego says do it josh do it don't you ever shy away from the challenge brother and naturally i'm like why do you have that accent but also okay recently this is the most highly requested butt better i have seen in my dms on instagram and tick tock and all my social platforms by the way if you have any others that you want to see be sure to comment in the comments section yes let's do this shall we we're in root chipotle it's ahead of us i don't know if i can go in okay i'm gonna try and if they yell at me then um i don't know all right we have stinky burritos so we've got the bag you know great branding and they try to source their stuff well when you eat a burrito i see people unwrapping them and just eating the burrito as it no unwrap it like a banana who in public is gonna unwrap a whole banana and then eat it that first off weird it's a little bit messy they left this tomato on here i'm gonna dock points for that this is for you chipotle chicken's actually this is one of the few times under season the rice itself has too much lime juice it's acidic so it feels like i'm just eating a mouthful of vinegary rice this is actually kind of a shock to me because usually chipotle does well we respect chipotle around here this was not the time to not be ready chipotle let's first start off by marinating our chicken obviously the name is chipotle therefore we'll have chipotles in the marinade but begin with two dried guajillo chilies and two dried ancho chilies pull off their tops and de-seed them then place their skins into 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 your chilies and mushrooms and cover with plastic wrap to let them steep and soften now all those guys are sitting in the hot springs of flavor town you're also going to take a small dry pan toss in 2 teaspoons or 4 grams of coriander seeds and 2 teaspoons or 4 grams of cumin seeds set that over medium heat shaking the pan often until fragrant and beautifully toasted about a minute or two now toss those into a blender and blend on high speed until you get a nice fine powder then to that add your rehydrated chilies and mushrooms along with about half of your soaking liquid one seven ounce can of chipotle peppers 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 begin blending that and let it blend until completely smooth now if it's struggling to blend just add a little bit of your chili soaking liquid until it loosens properly now while that's vortexing and blending you're then going to stream in 4 tablespoons or 60 milliliters of oil now i'm using chili oil because duh flavor but if you don't have that you can just use a neutrally flavored oil such as canola let that continue blending until all the oil is emulsified you have a nice smooth beautiful chili marinade then take one and a half pounds or 680 grams of boneless skinless chicken thighs left whole pour your marinade on top toss them all together cover with plastic wrap and then just let that marinate in the fridge for at least one hour or overnight okay let's talk homemade tortillas you know to be completely honest with you i always thought that lard was the key or shortening was the key to great tortillas it turns out if you really want a truly chewy tortilla you need to use vegetable oil otherwise they're going to be way too soft any liquid fat really it's a very simple process you're going to need 2 cups or 300 grams of all-purpose flour 1 teaspoon or 4 grams of kosher salt a half teaspoon or 2 grams of baking powder then give that some whiskey business until thoroughly combined now while mixing with a fork you're gonna 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 that all together with your fork until it begins to come together as a nice beautiful little dough dump it out onto a work surface and begin kneading by hand until it comes together into a nice beautiful smooth dough now by hand this should take about three to five minutes once that's done cover it with plastic wrap and let it rest for one to two hours gotta let that gluten relax let it just have some time to itself you know take care of your tortilla dough as you should be taking care of yourself are you loving yourself are you giving yourself care and attention welcome to the mirror take a look and give kiss don't forget that papa is always here for you chicken is marinating tortilla dough is resting let's make our beans start with four to five strips of smoky bacon i'm using benton's which is like ultra ultra smoky cut those into half inch segments place them in a 12 inch skillet set over medium heat and begin cooking them stirring them often letting their fat release until they get nice and crispy now remove the bacon leaving the bacon fat behind and add one yellow onion that's been very thinly sliced season lightly with salt then cook that over medium heat tossing occasionally until it begins to get nice and soft then add four cloves of garlic saute that until fragrant then add one large jalapeno that's been very thinly sliced and just let that cook for about 30 seconds i don't like to cook my jalapenos a ton i like that sort of fresh chili taste so that's up to you then follow that up with one can of drained black beans a half cup or 120 milliliters of chicken stock bring that up to heat and let that simmer until almost all the chicken stock has reduced about 85 percent of it or so remove it from the heat and stir in two tablespoons or 24 grams of unsalted butter until completely melted and emulsified and you have the most smokiest baconiest black beans now we got one more element to look at here and that is the rice as most cultures will tell you rice is very important all right and this is coming from a white boy now look for this recipe you're gonna need four cups of cooked rice you'll need about two cups of a dry medium grain rice make sure to rinse it twice okay so we've got a strainer set over a bowl we fill the bowl up with water we agitate that a little bit we pull it out we drain it and we do that one more time so the rice rinses the starch off i don't know why i was talking like smeagol talks to himself but yeah now if you really want to properly cook rice you got to get rid of that pot all right let's be honest you need to cook it in a rice cooker if you want absolutely perfect rice now if you are using a rice cooker such as this zojirushi add your rice in 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 got beautifully cooked rice just like that now you can cook your rice however you want but once you have four cups of cooked rice place your hot cooked rice into a bowl now to that you're gonna add the zest of one lime and the zest of one lemon a half 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 all that together until thoroughly combined and that is your cilantro lime rice now for the chicken it's really really basic heat a large pan with enough oil to coat the bottom over medium-high heat and cook that chicken in the pan flipping often until you have a beautifully browned outside and the chicken is completely and totally cooked and registered 165 degrees internal temperature now the way that i actually like to do it is to sear the chicken on both sides just to get color and then just toss it on a sheet tray and throw it in an oven set to 400 degrees fahrenheit until it's completely cooked through to me this is the best way because you can get the color and then just ensure that it's cooked all the way through now let's finish off those tortillas so to do that divide your dough into about six even pieces roll each of those pieces into a big ball we've been making a lot of balls in the show recently hmm now take each ball individually generously flour your work surface and flour your ball pat it down until it's flat then using a rolling pin you're gonna roll that beautiful thing out and ideally you want it to reach around 12 inches in diameter and as circular as you can get it of course now separately get yourself a 12 inch cast iron pan or a comal if you have one and preheat that over medium high heat on your stove top and once that's nice and ripping hot take your raw tortilla that you've just shaped gently and carefully lay it down into your ripping hot pan let it cook and bubble up for about 15 to 30 seconds or until the bottom becomes lightly charred flip and repeat on the other side and immediately remove from the hot pan 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 as 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 everything's said and done you should have a bunch of beautiful looking blistery lightly charred flower tortillas we have our elements now we just need to wrap them in our tortilla blanket take your chicken and cut it into bite-sized pieces lay your tortilla down and look we're gonna do this just like they do on the line at chipotle first a nice little layer of rice don't be overzealous here okay make sure you have the wrapping skills to handle your filling followed by your beans then your chicken a nice little healthy layer some diced tomato some beautifully sliced avocado obviously hit that bad boy with some flaky salt if you a real one a nice healthy layer of aged manchego cheese like really really nice and healthy layer you know say i'll like it a little bit of cotija cheese then muster up your best burrito wrapping skills that you possibly can i've never been stellar at wrapping burritos to be honest with you i really tried to study the chipotle line cook when i was there all right anyway roll that bad boy up nice and tight and let's get ourselves a little cross section we're gonna take our knife cut through the center gently and lovingly twist turn and that looks like a beautiful burrito to me now we shall taste test that's what i love about this series we all come together 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 it deserves the tortilla the salsa i forgot to put salsa vikram will you get the salsa now we add salsa salsa optional this is the jalapeno salsa uh same one that is made for a lot of the ones that i've ever done tacos i also made it to my quesadilla it's time oh i thought this was gonna go all the way on my head wow the whoa 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 coming out the whole avocado far surpasses the texture of guac and a burrito chipotle is not authentic mexican and i wouldn't necessarily say minus either but mine is definitely closer so if we're looking at authentic maximized flavor at every single level we won we need to bring in someone taste test got somebody new for you tj i need you to enter the arena burrito number one force it in there okay i'll let you uh masticate for a little bit okay that tasted almost like a curry i see that there are some similar curry flavors in there yeah that was really good okay and then number two i'm gonna place in your hands i like how he holds them out like it's a baby coming up it's a communion it's a communion wise they're completely different this one has almost kind of like a umami kind of asian taste to it i want to say almost like a japanese taste it's hard to go with it but i'm honestly going to go with that first one there it is folks you heard it here that's the winner baby all right we heard it number one matters me we win again but better episode i don't know anymore it's not even gonna happen i don't know but we won yeah but do you want to know what else has chunky burrito vibes [Music] b-roll [Music] all right guys and that is it so we made the chipotle burrito let's take a step back for a second and listen carefully listen very carefully making this from scratch has a multitude of layers experientially that's a word in my opinion define it as better of course we're gonna get the 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 of the month everybody let's get a round of applause good job you could go to chipotle yeah why do you think this series exists of course anyway making your own tortillas flavored texture better period end of story the actual layering of flavors is much more distinguished it's a better experience it's a better burrito it's more fun so don't even say that to me but they come through the screen and pinch your little cheeks and when papa pinches your cheeks it ain't gonna feel good maybe a little but anyway if you enjoyed this video or you learned something leave a like subscribe and i will see you next time [Music] you

Channel: Joshua Weissman

Views: 4,984,245

Rating: 4.9361396 out of 5

Keywords: chipotle, chipotle burritos, burrito recipe, homemade burritos, burrito tortillas, homemade burrito tortillas, homemade tortillas, homemade flour tortillas, flour tortilla recipe, how to make chipotle burritos, easy burritos, joshua weissman, youtube recipes, youtube cooking series, sat bawl pro, but better, chipotle burrito, chipotle rice recipe, homemade chipotle, diy chipotle, chipotle at home, chipotle menu, chipotle bowl, chipotle burrito hack, burrito recipe easy

Id: n76noIAaAuY

Length: 12min 55sec (775 seconds)

Published: Sun Aug 02 2020