RECIPES

i n s p i r e d by

CHIPOTLE

PAGE 1
 RECIPES
i n s p i r e d by

CHIPOTLE

COPYRIGHT © 2017 CULINARY HILL | FIRST EDITION: APRIL 2017

RECIPES & PHOTOGRAPHY: MEGGAN HILL | DESIGN: FRILLY MILLY CREATIVE

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 HI THERE! I’M MEGGAN, THE VOICE, COOK
AND PHOTOGRAPHER BEHIND CULINARY HILL.

I am obsessed with Chipotle.

Digging in to a delicious burrito or salad customized just for me is
definitely my idea of happiness.
But eating out night after night can get expensive. I also like the
control that comes from cooking my own meals.
I decided to create my favorite Chipotle recipes at home. Using
the same classic techniques and simple ingredients that Chipotle is
famous for, you can do the same!

I hope you enjoy these recipes as much as I do.

Meggan

FOR MORE RECIPES, PLEASE VISIT CULINARY HILL.

WWW.CULINARYHILL.COM

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 RECIPES
inspir ed by

CHIPOTLE

TABLE OF CONTENTS
CHICKEN & PORK
5 Chipotle Chicken (using dried ancho chilies)
6 Chipotle Chicken (using ancho chili powder)
7 Pork Carnitas
8 Chipotle Barbacoa
9 Chipotle Sofritas
10
Chipotle Steak

RICE & BEANS

11 Cilantro-Lime White Rice
12 Cilantro-Lime Brown Rice
13 Chipotle Black Beans
14 Chipotle Pinto Beans

VEGGIES & GUAC

15 Fajita Veggies
16 Guacamole

SALSA, CHIPS & DRESSINGS

17
Fresh Tomato Salsa (Mild)
18
Roasted Chili-Corn Salsa (Medium)
19
Chipotle Tomatillo Salsa
20
Chipotle Hot Salsa
21
Homemade Tortilla Chips
22
Chipotle Honey Vinaigrette

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 SERVES 12

CHIPOTLE CHICKEN
(U S I N G D RIED AN C HO C H IL IE S)
INGREDIENTS DIRECTIONS
1 (2 ounce) pkg dried ancho chilies, 1 Split open each softened ancho chili and rinse the inside to remove
soaked overnight the stem and seeds (wearing gloves is recommended). Place in a food
processor or blender.
1 (7 ounce) can chipotle peppers in adobo sauce
2 Strain adobo sauce into a small bowl, pressing down on the peppers
1 red onion, coarsely chopped to extract as much liquid as possible (at least ¼ cup). Add to the food
processor.
6 cloves garlic 3 Add red onion, garlic, cumin, oregano, 2 tablespoons salt, and 2 teaspoons
pepper to the food processor. Pulse several times until a coarse paste
2 teaspoons cumin
develops.
2 teaspoons oregano 4 With the motor running, pour ¼ cup canola oil through the tube and
continue to process until smooth. You should have two cups of marinade.
Salt and black pepper Reserve 1 cup for immediate use and freeze the other for future use.
¼ cup canola oil, 5 Meanwhile, place half the chicken in a large zipper-top plastic bag. Add half
plus more for oiling the cooking surface the marinade, close the bag, and mash around to distribute. Add remaining
marinade and repeating the mashing until all chicken is evenly coated.
5 pounds boneless, skinless chicken, trimmed
6 Oil and preheat cast iron skillet or grill over medium highheat.Cook chicken,
turning occasionally, until the internal temperature reaches 165 degrees F.
Transfer to a cutting board and chop into small pieces. Season to taste.

This recipe yields 2 cups of marinade, enough for ten pounds of chicken.
I only include five pounds of chicken in the recipe so you can freeze half the marinade for later!

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 SERVES 12

CHIPOTLE CHICKEN
(USING ANCHO CHILI POWDER)
INGREDIENTS DIRECTIONS
1 (7 ounce) can chipotle peppers in adobo sauce 1 Strain adobo sauce into a small bowl, pressing down on the peppers to
extract as much liquid as possible (at least ¼ cup). Add to a food processor
1 red onion, coarsely chopped or blender.
¼ cup Ancho Chili Powder 2 Add red onion, ancho chili powder, garlic, cumin, oregano, 2 tablespoons
salt, and 2 teaspoons pepper to the food processor. Pulse several times
6 cloves garlic until a coarse paste develops.

2 teaspoons cumin
3 With the motor running, pour ¼ cup oil through the tube and continue to
process until smooth. Pour into a measuring cup and add water until you
2 teaspoons oregano have two cups of marinade. Reserve 1 cup for immediate use and freeze
the other for future use.
Salt and black pepper 4 Meanwhile, place half the chicken in a large zipper-top plastic bag. Add half
¼ cup olive oil or vegetable oil, plus more for oiling the marinade, close the bag, and mash around to distribute. Add remaining
the cooking surface marinade and repeating the mashing until all chicken is evenly coated.
5 Oil and preheat cast iron skillet or grill over medium highheat. Cook
Water, as needed chicken, turning occasionally, until the internal temperature reaches 165
degrees F. Transfer to a cutting board and chop into small pieces. Season
5 pounds boneless, skinless chicken, trimmed
to taste.

Ancho chili powder is available for purchase or you can easily make your own.
Grind 2 ounces dried chilies (stemmed and seeded) for each 1⁄4 cup ancho chili powder.

PAGE 6
 SERVES 12-16

PORK CARNITAS
INGREDIENTS DIRECTIONS
1 (3 ½ to 4 pound) pork butt roast, fat cap trimmed 1 Season all sides of pork liberally with salt and pepper and place in slow
to 1/8-inch cooker. To the bottom of the slow cooker, add water, bay leaves, thyme, and
juniper berries.
Salt and freshly ground black pepper
2 Cover and cook on HIGH for 4 to 6 hours, or low for 8 to 10 hours. The meat
⁄2 cup water
1 should fall apart easily.
3 Transfer pork to a large bowl and shred with two forks. Skim fat off liquid in
2 bay leaves slow cooker. Discard juniper berries and any thyme sprig stems.
1 large sprig fresh thyme 4 Return pork to slow cooker. Taste for seasonings, add more salt and pepper
until it tastes just right, and serve.
2 teaspoons whole juniper berries
5 Or, for crispy edges, transfer shredded pork and juices to a baking sheet or
large skillet. Broil or pan-fry until pork has crispy edges, 5 to 10 minutes.

This two-part, fool-proof method ensures meltingly-tender pulled pork every single time.

PAGE 7
 SERVES 20

CHIPOTLE BARBACOA
INGREDIENTS DIRECTIONS
1 (2 ounce) package dried ancho chiles, soaked 1 Split open each softened ancho chile and rinse the inside to remove the
overnight (see notes for chile powder substitution) stem and all seeds (wearing gloves is recommended). Place in the bowl of
a food processor or blender.
1 (7 ounce) can chipotle peppers in adobo sauce
2 Strain adobo sauce into a small bowl, pressing down on the peppers to
1 red onion, coarsely chopped extract as much liquid as possible (you should have at least ¼ cup). For
an especially spicy dish, add chipotle pepper seeds to taste. Add strained
6 cloves garlic liquid to the food processor. Discard chipotle peppers or reserve for another
use.
2 teaspoons cumin
3 Add garlic, cumin, oregano, cloves, 2 tablespoons salt, and 2 teaspoons
2 teaspoons dried oregano see notes pepper to the food processor. Pulse several times until a coarse paste
develops.
⁄2 teaspoon ground cloves
1
4 With the motor running, pour ¼ cup oil through the feeding tube and
Salt and freshly ground black pepper continue to process until smooth. You should have two cups of marinade.
Reserve one cup for immediate use and freeze the remaining for future
⁄4 cup olive oil or rice bran oil
1 use.
5 Preheat oven to 300ºF. Sprinkle the beef liberally with salt and freshly
1 (4 to 5 pound) boneless beef chuck roast
ground pepper on both sides.
2 tablespoons olive oil or rice bran oil 6 Heat oil over medium-high heat in a Dutch oven or stock pot until
shimmering. Add beef and cook until browned on one side, about 5
2 cups water minutes. Flip the beef and continue cooking until the other side is brown,
about 10 minutes total.
2 bay leaves
7 Top with 1 cup marinade. Add water and bay leaves and cover. Transfer to
oven and bake for 3 1/2 hours, turning beef every 30 minutes.
8 Remove both bay leaves. Shred beef with two forks. Taste for seasonings,
add more salt and pepper until it tastes just right, and serve.

¼ cup Ancho Chili Pepper powder may be substituted for the dried Ancho chiles. Skip step 1 and add the powder with
the other spices in Step 3. After processing the marinade in a food processor, pour into a measuring cup. Add water to
reach a total of 2 cups of marinade. See www.culinaryhill.com for slow cooker and stove top instructions.

PAGE 8
 SERVES 4

CHIPOTLE SOFRITAS
INGREDIENTS DIRECTIONS
1 tablespoon olive oil or rice bran oil 1 In a skillet over medium-high heat, bring the oil to a shimmer. Cooking in
batches, carefully place the tofu in the pan, flip occasionally, and cook until
1 (16 ounce) package extra firm tofu pressed, the tofu is golden brown, about 10 minutes. Remove from pan and drain on
cut into 8 slices a plate lined with paper towels.
1 medium tomato, quartered 2 Meanwhile, for the marinade, in a food processor, combine the tomato,
1
⁄2 yellow onion, quartered yellow onion, garlic, green bell pepper, cumin, ancho chili powder, chipotle
chilies, adobo sauce, dried italian oregano, red wine vinegar, salt, pepper,
2 cloves garlic and the water. Pulse until the marinade is slightly chunky and thoroughly
1 (about 1⁄2 cup) green bell pepper, deseeded combined. Set aside.

1 teaspoon cumin
3 Roughly chop the tofu, or pulse the tofu in a food processor until the tofu
is roughly in 1/4 inch pieces. Place in a bowl and add the marinade. Cover
1 teaspoon ancho chili powder and allow to sit for at least 30 minutes, or overnight in the refrigerator.
2 chipotle chilies 4 Once marinated, heat a medium skillet over medium high heat. Add the
marinated tofu and any remaining marinade. Add 1/4 cup water and bring
2 tablespoons adobo sauce from canned to a boil. Add additional water to desired consistency. (I like there to be
chipotle chilies in adobo sauce additional liquid for serving.) Reduce to simmering. Cook until the tofu
1
⁄2 teaspoon dried Italian oregano throughout heated, about 10 minutes. Serve.
1 teaspoon red wine vinegar
1
⁄2 teaspoon salt
1
⁄4 teaspoon black pepper
1
⁄2 cup water plus additional water as needed for braising the tofu

To press the tofu: drain the tofu and wrap in paper towels and place in a dish.
Place a heavy object, such as a can, on the tofu for about 15 minutes, to remove moisture.

PAGE 9
 SERVES 20

CHIPOTLE STEAK
INGREDIENTS DIRECTIONS
1 (2 ounce) package dried ancho chiles, 1 Split open each softened ancho chile and rinse the inside to remove the
soaked overnight stem and all seeds (wearing gloves is recommended). Place in the bowl of
(see notes for chile powder substitution) a food processor or blender.
2 Strain adobo sauce into a small bowl, pressing down on the peppers to
1 (7 ounce) can chipotle peppers in adobo sauce
extract as much liquid as possible (you should have at least ¼ cup). For
1 red onion, coarsely chopped an especially spicy dish, add chipotle pepper seeds to taste. Add strained
liquid to the food processor. Discard chipotle peppers or reserve for another
6 cloves garlic use.

2 teaspoons cumin
3 Add red onion, garlic, cumin, oregano, and 2 tablespoons salt to the food
processor. Pulse several times until a coarse paste develops. With the
2 teaspoons dried oregano (see notes) motor running, pour ¼ cup oil through the feeding tube and continue to
process until smooth. You should have two cups of marinade. Reserve one
Salt cup for immediate use and freeze the remaining for future use.
1
⁄4 cup olive oil or rice bran oil 4 Place the steak in a large zipper-top plastic and add 1 cup marinade.
Refrigerate overnight if desired. Let beef sit in the marinade for at least 30
4 to 5 pounds steak (loin, round, or flat) minutes at room temperature before grilling.
5 Preheat grilling surface over medium-high heat. Coat with 2 tablespoons
2 cups water
oil. Grill the steak in batches, turning occasionally, until the internal
temperature reaches 135 degrees on a thermometer for medium rare and
145 degrees for medium. Add 1 - 2 tablespoons oil to your grilling surface
between batches.
6 Remove to a cutting board and let rest for 10 minutes. Chop into small
pieces. Season to taste with salt. Serve on tortillas or in bowls with
additional toppings as desired.

¼ cup Ancho Chili Pepper powder may be substituted for the dried Ancho chiles.
Skip step 1 and add the powder with the other spices in Step 3. After processing the marinade in a food processor,
pour into a measuring cup. Add water to reach a total of 2 cups of marinade.

PAGE 10
 SERVES 6-8

CILANTRO-LIME WHITE RICE

INGREDIENTS DIRECTIONS
2 cups basmati rice, unrinsed, 1 To cook basmati rice, bring 8 cups water to a boil in a large pot. Add rice,
or long-grain rice, rinsed 2 teaspoons salt, and the bay leaf. Stir and return to a boil. Boil uncovered
for 12 minutes.
2 ¼ teaspoons salt, divided
2 Remove bay leaf. Using a fine mesh strainer, drain rice and rinse with hot
1 bay leaf water. Pour into a large bowl. Stir in cilantro, lime juice, and lemon juice.
Add remaining ¼ teaspoon salt or additional salt to taste. Serve hot or at
1 teaspoon olive oil or rice bran oil room temperature.

2 tablespoons finely chopped cilantro

3 To cook long-grain rice, bring 4 cups water to a boil in a large pot. Add
rice, 2 teaspoons salt, bay leaf, and oil if using. Reduce heat to low, cover,
2 tablespoons fresh lime juice and cook for 15 minutes.
4 Remove bay leaf. Stir in cilantro, lime juice, and lemon juice. Add remaining
1 tablespoon fresh lemon juice ¼ teaspoon salt or additional salt to taste. Serve hot or at room temperature.

NOTES:
To rinse the rice, place it in a fine-mesh sieve under cool water and rinse
until the water runs clear. Or, you could soak the rice in a large bowl of
water for up to 30 minutes to help remove starch while conserving water.

For instructions on how to cook long-grain rice in a rice cooker, please visit www.culinaryhill.com.

PAGE 11
 SERVES 6-8

CILANTRO-LIME BROWN RICE

INGREDIENTS DIRECTIONS
2 cups basmati rice, unrinsed, 1 To cook basmati rice, bring 8 cups water to a boil in a large pot. Add rice,
or long-grain rice, rinsed 2 teaspoons salt, and the bay leaf. Stir and return to a boil. Boil uncovered
for 40 minutes.
2 ¼ teaspoons salt, divided
2 Remove bay leaf. Using a fine mesh strainer, drain rice and rinse with hot
1 bay leaf water. Pour into a large bowl. Stir in cilantro, lime juice, and lemon juice.
Add remaining ¼ teaspoon salt or additional salt to taste. Serve hot or at
1 teaspoon olive oil or rice bran oil room temperature.

2 tablespoons finely chopped cilantro

3 To cook long-grain rice, bring 4 cups water to a boil in a large pot. Add
rice, 2 teaspoons salt, bay leaf, and oil if using. Reduce heat to low, cover,
2 tablespoons fresh lime juice and cook for 45 minutes.
4 Remove bay leaf. Stir in cilantro, lime juice, and lemon juice. Add remaining
1 tablespoon fresh lemon juice ¼ teaspoon salt or additional salt to taste. Serve hot or at room temperature.

NOTES:
To rinse the rice, place it in a fine-mesh sieve under cool water and rinse
until the water runs clear. Or, you could soak the rice in a large bowl of
water for up to 30 minutes to help remove starch while conserving water.

For instructions on how to cook long-grain rice in a rice cooker, please visit www.culinaryhill.com.

PAGE 12
 SERVES 6-8

CHIPOTLE BLACK BEANS

INGREDIENTS DIRECTIONS
2 tablespoons olive oil or rice bran oil 1 In a Dutch oven or large stock pot over medium heat, bring olive oil to a
shimmer. Add the onions and cook until softened, about 5 minutes. Stir in
2 medium yellow onions, chopped
the garlic until fragrant, about 30 seconds.
6 cloves garlic minced
2 Add the black beans, adobo sauce, chipotle chiles, bay leaves, cumin, and
1 pound dried black beans, rinsed and sorted oregano. Stir to combine. Add enough water to cover the beans (may be
2 teaspoons adobo sauce more than listed in the ingredients above).

2 chipotle chilies in adobo whole 3 Bring to a boil and reduce heat to medium or medium low. Simmer until
beans are tender, about 2 hours, adding more water as needed if the beans
2 bay leaves are not covered. Remove from heat.
1 teaspoon cumin 4 Remove bay leaves and chipotle chiles. (For an extra spicy dish, leave the
1 teaspoon dried Italian oregano chipotles in). Add the juice of half a lemon and half a lime, or add more to
taste. Season with salt.
6 cups water, or more as needed
Lemon juice to taste (from 1 lemon)
Lime juice to taste (from 1 lime)
Salt to taste

PAGE 13
 SERVES 6

CHIPOTLE PINTO BEANS

INGREDIENTS DIRECTIONS
16 ounces dried pinto beans rinsed and sorted 1 In a large pot or dutch oven over medium high heat, heat the oil until
shimmering. Add onion and cook until softened, about 5 minutes.
1 medium yellow onion finely diced
2 To the pot add cumin, oregano, garlic, bay leaf, chipotle chilies, and adobo
1 tablespoon olive oil or rice bran oil (see notes) sauce. Add enough water to cover. Bring to a boil over medium high heat.
1 teaspoon cumin Reduce heat and simmer until beans are tender, about 2 hours.

1 teaspoon oregano
3 Remove from heat. Remove bay leaf and chipotle chilies. Stir in lemon and
lime juices, and season to taste with salt and pepper.
2 cloves garlic minced
1 bay leaf
2 chipotle peppers in adobo sauce
plus 2 teaspoons sauce
6 cups water (enough to cover beans)
Lemon juice to taste (from 1 lemon)
Lime juice to taste (from 1 lime)
Salt and freshly ground black pepper

PAGE 14
 SERVES 6-8

FAJITA VEGGIES
INGREDIENTS DIRECTIONS
¼ cup olive oil or rice bran oil 1 In a large skillet, heat the oil over medium-high heat until shimmering. Add
the peppers, onions, oregano, and salt.
2 large green peppers, stemmed, cored, and sliced
2 Heat until slightly softened by still tender-crisp, about 7 minutes. Remove
1 large red onion, sliced from heat and serve.

½ tablespoon finely chopped fresh oregano, or ½

teaspoon dried

½ teaspoon salt

To increase this recipe, use a ratio of 2 large peppers for every 1 large red onion.
These veggies are tasty and easy!

PAGE 15
 SERVES 4

GUACAMOLE
INGREDIENTS DIRECTIONS
2 large Hass avocados, halved and pitted 1 In a medium bowl, combine avocados and lime juice. Toss until evenly coated.
2 teaspoons lime juice 2 Add salt and mash until smooth. Stir in onion, cilantro, and peppers. Taste
and add more salt if desired.
¼ teaspoon kosher salt
3 To refrigerate, place in a bowl and press plastic wrap directly on top of the
¼ cup red onion, finely chopped entire surface of the guacamole so no part is exposed to air. Serve with chips.
2 tablespoons cilantro leaves, finely chopped
½ jalapeno pepper, including seeds,
stemmed and finely chopped
Tortilla chips, for serving

This Chipotle Guacamole recipe is the real deal. With just six ingredients and a few minutes,
enjoy as much Chipotle Guacamole at home as you can mash!

PAGE 16
 2 CUPS

FRESH TOMATO SALSA

(MILD)
INGREDIENTS DIRECTIONS
1 pound tomatoes, cut into ¼-inch pieces 1 In a medium bowl, combine tomatoes, red onion, cilantro, jalapenos, and
lime juice. Season to taste with salt.
¼ cup finely chopped red onion
2 Let stand at least 10 minutes at room temperature to blend flavors.
¼ cup finely chopped fresh cilantro
3 jalapeno peppers, seeded, stemmed,
and finely chopped
2 teaspoons fresh lime juice
Kosher salt, to taste

This tomato salsa is so fresh and easy, you hardly need a recipe.
A “must-have” for all your burrito bowls!

PAGE 17
 2 CUPS

ROASTED CHILI-CORN SALSA

(MEDIUM)
INGREDIENTS DIRECTIONS
Salt 1 Bring a large pot of water and 1 tablespoon Kosher salt to a boil over high
heat. Add corn and boil for 3 to 5 minutes. Submerge corn in a large bowl
4 ears fresh white or yellow sweet corn, of ice water. When the corn is cool enough to handle, cut it off the cob and
husks removed transfer to a large bowl.
½ cup red onion, finely chopped 2 Stir in red onion, jalapeno peppers, poblano peppers, cilantro, lemon juice,
and lime juice. Add 2 teaspoons of Kosher salt or to taste.
2 jalapeno peppers, stemmed, seeded,
and finely chopped NOTE:
¼ cup finely chopped roasted poblano peppers To roast the peppers, arrange an oven rack 6 inches from the broiler and
(see notes) preheat on HIGH. Broil the peppers until the tops are blackened, about 5
minutes, turning the peppers every few minutes. Transfer to a bowl and cover
¼ cup fresh cilantro, finely chopped tightly with plastic wrap. Let stand until chilies are cool enough to handle,
about 20 minutes. Carefully rub off and discard the blackened skin, leaving
1 tablespoon fresh lemon juice
the stem intact (I recommend wearing gloves). Remove and discard the stem
1 tablespoon fresh lime juice and seeds. Cut the peppers into quarters lengthwise and chop..

A sweet salsa with medium heat, this Roasted Chili-Corn Salsa

combines two chili peppers with sweet corn for maximum flavor.

PAGE 18
 2 CUPS

CHIPOTLE TOMATILLO SALSA

INGREDIENTS DIRECTIONS
⁄2 tomato cut in large chunks
1 1 Preheat oven to 500 degrees. Line a baking sheet with aluminum foil.
Place 32 of the halved tomatillos skin side down on the baking sheet, and
16 medium-sized tomatillos, plus 2 more, husks place in the oven. Bake until they begin to toast, about 20 minutes.
removed, sliced in half horizontally
2 In a food processor, combine the tomatillos, jalapeños, red onion, garlic,
1 jalapeño, seeds and stem removed cilantro, cumin and oregano. Add the additional fresh tomatillos. Pulse until
the mixture is slightly chunky. Add lemon and lime juices, and season to
⁄2 red onion, cut large chunks
1 taste with salt and freshly ground black pepper (I like to start with 1/2
teaspoon each).
2 cloves garlic

⁄2 cup cilantro leaves, loosely packed

1

NOTE:
1 teaspoon cumin
For even more heat, add the jalapeño seeds.
⁄2 teaspoon oregano
1

Salt and freshly ground black pepper

⁄4 cup lemon juice

1

⁄4 cup lime juice

1

PAGE 19
 2 CUPS

CHIPOTLE HOT SALSA

INGREDIENTS DIRECTIONS
16 medium tomatillos husks removed, 1 Preheat oven to 500 degrees. Line a baking sheet with aluminum foil.
cut in half horizontally Place the halved tomatillos skin side down on the baking sheet, and place
in the oven. Bake until they begin to toast, about 20 minutes.
4 tablespoons ground red chiles
2 In a food processor, combine the tomatillos, ground red chiles, cumin,
(such as New Mexico)
garlic, salt and pepper. Pulse until the mixture is smooth.
2 teaspoon cumin 3 Add Tabasco sauce to adjust the heat to taste. Adjust seasonings to taste,
and pulse in small amounts of water to reach desired consistency. Serve.
6 clove garlic

1 teaspoon salt to taste

NOTE:
⁄4 teaspoon black pepper
1

For even more heat, substitute the ground New Mexico chilies for Chiles
Tabasco sauce to taste de Arbol.

water

PAGE 20
 SERVES 12

HOMEMADE TORTILLA CHIPS

INGREDIENTS DIRECTIONS
24 corn tortillas, preferably extra thin 1 Preheat oven to 350°F. Line a baking sheet with parchment paper or a
silicone mat, or coat with nonstick spray.
2 tablespoons olive oil
2 Brush each tortilla lightly with olive oil. Stack tortillas together and cut into
1 lime, halved wedges, 6 wedges per tortilla.
Kosher salt 3 Spread wedges in a single layer on prepared baking sheet. Squeeze lime
juice over the wedges and sprinkle to taste with salt.
4 Bake until golden brown, about 10 minutes.

While Chipotle deep-fries their chips, you can still enjoy a crunchy,
tasty snack by baking tortillas in the oven.

PAGE 21
 2 1⁄2 CUPS

CHIPOTLE HONEY VINAIGRETTE

INGREDIENTS DIRECTIONS
½ cup red wine vinegar 1 In a food processor or blender, combine the vinegar, honey, salt, water,
adobo sauce, cumin, garlic powder, oregano, and pepper. Turn on the
⁄3 cup honey
1
processor.Season the beef with 1 tsp salt and a good grind of black pepper.
1 tablespoon salt 2 With the motor still running, drizzle in the oil until the salad dressing
comes together and emulsifies. Serve immediately or store covered in the
1 tablespoon water refrigerator for up to 4 days.

1 tablespoon adobo sauce

NOTES:
1 teaspoon cumin 1 It’s okay to use a lighter hand on the salt and taste as you go.
1 teaspoon garlic powder 2 Chipotle uses Rice Bran oil in all of their products. Olive oil is more widely
available (probably already in your pantry) and works equally well, especially
1 teaspoon fresh oregano leaves if it has a neutral taste.

1 teaspoon freshly ground black pepper

1 ½ cups rice bran or olive oil

That smoky-sweet Chipotle Honey Vinaigrette you love, now

made in your own kitchen with easy pantry ingredients!

PAGE 22
I hope you have enjoyed these Chipotle-inspired recipes!
Please visit www.culinaryhill.com for even more favorites.

- Meggan

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