Copy Cat Recipes | Secret Restaurant Recipes

Copy Cat Recipe - Chipotle’s Guacamole Recipe

admin — Sun, 19 Oct 2008 00:00:38 +0000

There is nothing better than Chiptle’s Quacamole. For a close approximation try this Top secret Copy Cat Recipe.

Chipolte’s Guacamole Recipe

Ingredients:
1 large ripe Hass avocado (peeled and pitted)
2 teaspoons lime juice (fresh)
3 Tbsp chopped fresh cilantro
1/4 cup finely chopped red onions
2 - 3 cloves garlic, finely minced
1 Serrano chili (seeded and chopped)
1/4 teaspoon salt

Directions:
Mash up the avocado with a fork or electric mixer.
Add the lime juice.
Add the remaining ingredients and blend well.
Serve with tortilla chips.

Chipotle’s Steak Marinade Recipe

admin — Sat, 18 Oct 2008 23:37:58 +0000

Chipotle is fast becoming one of Americas favorite Mexican food chains. The following is a close proximaty of the Chipotly Steak Marinade Recipe.

1 (2 ounce) package of dried Ancho chilies
1 tsp black pepper
2 tsp cumin powder
2 ½ tbsp fresh oregano (chopped)
6 cloves garlic
1/2 red onion (quartered)
1/4 cup vegetable oil
4 small steaks (6 ounces each)
salt

Soak the chilies overnight in water until they become soft, and then remove the seeds.
Add all the remaining ingredients except for the chicken in a food processor. Puree until smooth.
Spread the mixture over the chicken and refrigerate for a minimum of one hour and as long as 24 hours.
After marinating, heat the grill to about 400 degrees F, or if cooking on the stove top, heat a small amount of oil in skillet or grill pan over high a heat.
Salt the meat to taste (optional), and grill lightly, turning onlyonce, until done. About 8 – 10 minutes per side for a ¾” thick steak.

Chipotle’s Chicken Marinade Copycat Recipe

admin — Sat, 18 Oct 2008 09:16:33 +0000

Chipotle is one of the most popular Mexican restaurant chains in America. We hope you enjoy this Chipotle copy cat recipe as much as we do.

1 (2 ounce) package of dried Ancho chilies
1 tsp black pepper
2 tsp cumin powder
2 ½ tbsp fresh oregano (chopped)
6 cloves garlic
1/2 red onion (quartered)
1/4 cup vegetable oil
4 chicken breasts (6 ounces each)
salt

Soak the chilies overnight in water until they become soft, and then remove the seeds.
Add all the remaining ingredients except for the chicken in a food processor. Puree until smooth.
Spread the mixture over the chicken and refrigerate for a minimum of one hour and as long as 24 hours.
After marinating, heat the grill to about 400 degrees F, or if cooking on the stove top, heat a small amount of oil in skillet or grill pan over high a heat.
Salt the meat to taste (optional), and grill lightly, turning only
once, until done. About 4 minutes per side of chicken.