Making The Chipotle Burrito Bowl At Home | But Better
A burrito bowl should and could be something special. Tender beef barbacoa, the best rice, and all the ingredients to make the perfect homemade bowl.
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Recipe:
Mexican Chipotle Pork and Beans
Mexican Chipotle Pork and Beans is a big pot of saucy, shreddable meat in a rich, spicy, chipotle sauce. Pork shoulder is slow cooked into fall-apart submission with meaty lima beans that absorbs the bold flavoured sauce. Stuff in tacos, serve over red rice, or eat like stew!
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Chipotle Plant-Based Meat Crumble Tacos with Tomatillo Salsa and Pickled Onions
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These mouthwatering Chipotle Tofu-Crumble Tacos are quick and easy to make, and they’re packed full of healthy, plant-based protein. We’re using Nasoya Plant-Based Meat Crumbles in place of meat and topping it off with some fresh tomatillo salsa and pickled red onions for the ultimate plant-based taco night! These plant-powered tacos re-imagine tofu as an exciting new menu item in your kitchen.
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Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.
Chipotle Pickled Greens Beans- easy water bath canning recipe-Basic Pickling Brine
Today i am sharing a recipe for easy pickled beans. I add a twist to mine, and put in a chipotle pepper. This gives them a little spice, and some smokey flavor. Easy water bath canning recipe, with few ingredients, and can be changed to your taste.
Pickling Brine-
1 cup vinegar- white, or apple cider
1 cup water
1 tbsp sugar
1 tbsp salt
1 chipotle pepper- or ingredient of your choice-
ETC: Garlic, onion, bread and butter spice, dill, or jalapenos.
Chipotles in Adobo Sauce Canning Recipe
This video shows how to Make and Can Chipotles in Adobo Sauce! I use fresh red jalapenos from the garden, smoke them with pecan wood chips, and cook them into a rich adobo sauce. Then water-bath can for long term storage. The end product is an incredible flavor! Enjoy making your own!
Chipotles en escabeche | Pickled chipotle peppers [ENG sub]
Estos chipotles en escabeche son igual de deliciosos que los adobados y los puedes usar de la misma manera! También puedes usar chile morita en vez de chile meco.
En caso de no encontrar piloncillo siempre lo puedes sustituir por melaza.
These pickled chipotles are as delicious as the ones in adobo, and you can use them in the same way! You can substitute the meco chilies for morita chilies and the piloncillo for black treacle in case you can't find it.
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ESPAÑOL
- Ingredientes
- Chile chipotle meco; 100 gr
- Cebolla blanca, finamente rebanada; 1/2 pieza
- Ajo, finamente rebanado; 2 dientes
- Vinagre de manzana; 1 1/2 tazas
- Agua; 1 1/2 tazas
- Pimienta gorda, ligeramente machacada; 8 piezas
- Clavo, ligeramente machacado; 6 piezas
- Laurel; 5 hojas pequeñas
- Tomillo fresco; 8 ramitas
- Mejorana fresca; 5 ramitas
- Orégano seco; 1 cdta
- Piloncillo oscuro; 20 gr
- Sal
- Pimienta negra
- Aceite de oliva
- Preparación
- Los chiles se ponchan con un cuchillo para que entre bien el escabeche.
- En un cazo calentar el aceite de oliva y freir ligeramente la cebolla, ajos y chiles, que apenas comiencen a cambiar de color.
- Agregar los líquidos, las hierbas de olor y sazonar.
- Ya que comience a hervir agregar el clavo, pimienta gorda y piloncillo, bajar el fuego y dejar que hierva suavemente por 10 minutos.
- Conservar en un frasco de vidrio esterilizado.
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ENGLISH
- Ingredients
- Chipotle peppers; 100 gr
- White onion, thinly sliced; 1/2 piece
- Garlic, thinly sliced; 2 cloves
- Apple vinegar; 1 1/2 cups
- Water; 1 1/2 cups
- Allspice; slightly broken; 8 pieces
- Clove; slightly broken; 6 pieces
- Bay leaves; 5 small pieces
- Fresh thyme; 8 sprigs
- Fresh marjoram; 5 sprigs
- Mexican oregano; 1 tsp
- Piloncillo or black treacle; 20 gr or 1 tbsp
- Salt
- Black pepper
- Olive oil
- Procedure
- Poke holes into the peppers. Heat the olive oil in a saucepan and sweat slightly the onions, garlic and chilies. Add both liquids and bring to a boil.
- Add the herbs and season, then reduce to low heat and add the spices and piloncillo.
- Let it simmer for about 10 minutes at low heat and preserve in a glass jar.
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Música:
Waltz Op.08, No.03 de Agustín Barrios Mangore, interpretada por Tariq Harb
Licencia:
Les soirées d'Auteuil, Op.23-II. Scherzo por Napoleón Coste, interpretada por Edson Lopes
Licencia:
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