@@farmageddon That was honestly a great creative decision, and prevents one of the issues with your Benihana recipes, that the information is quite fragmented, and can make it harder to find non-Benihana recipes in your video tab by crowding out the others.
For freezing sauces like the adobo, I love using an ice cube tray. When they're frozen just put all the sauce cubes in a big ziploc bag and take out as many as you need when you need them.
From my family to yours, thank you for caring about us and helping us to endure this inflation. Channels like yours, keep us able to have good food at home without paying exorbinant prices when we dine out.
Thank you, PoeLemic! That's the precise reason I made this video! If there are any recipes you'd like to see, please let me know and I'll put them on my list! I sincerely appreciate your generosity! Thanks again!
The level of these videos is insane. I do a quick and dirty version of the chipotle chicken all the damn time but I'm definitely making a big batch of the legit marinade.
I tried this recipie. There were a few concesions I had to make. 1. I made the adobo paste. I cut and de-seeded the chiles. It was arduous but the flaver after following this recipie was amazing. I froze some and kept some in the fridge. 2. I used canned pinto beans instead of dried. 3. I used canned roasted corn. Everything else was followed exactly. Results: This was amazing! The chicken was full of flavor without being overly spicy (I love spice but my son does not. He loved it.) I did both chicken breasts and thighs. Cooking times were different. The breast flavor itself was entirely seasoning and was great. The thighs had a fatty, milder flavor but added more chicken flavor to the mix. (I preffered the thighs) The corn salsa was fresh, vibrant, and delicious. The rice was simple but had a soft overtone of cilantro and citrus. Salt levels were excellent. The beans were extremly tasty and held their own with the other components. Fajita vegies were tasty. I am adding this to my meal prep routine. The adobo paste is a lot of work but in large batches it's well worth it. Everything else is easy to do and tastes amazing. This is one of my favourite cooking channels!
@@farmageddon An additional side. I used your recipie as a meal prep. Your comments on the adobo paste were excellent as I have two more batches saved up for the next meal prep. I cannot thank you enough for your studies and excellent direction on prep. Please keep up the solid studies and explainations. I am excited for what you have next.
Thanks Jason! Once again you go above and beyond. There is no one on YT delivering what you do! So a big thank you from my family to you. We are trying this out tomorrow. If you ever have time figure out PF Chang’s Kung Pao shrimp I would gladly donate to unraveling that mystery I can come close but just can’t dial it in. That is what we love though about you, the relentless drive to get it right and allow us at home to recreate these amazing dishes. Thank you again!
Thank you so much, Chris! I sincerely appreciate your generosity! I'll put PF Chang's Kung Pao shrimp on my list of dishes to investigate! Thanks again, man! And please tell your family I say hello!
@@farmageddon I am going to use your adobo base for the Chipotle Barbacoa. I've always thought the chipotle peppers in adobo sauce that's used in all the other copycat recipes out there just don't quite cut it. I have the morita chilis in my possession. I plan to make a big batch and freeze it, then make a 4lb chuck roast and pressure can the leftovers for future quick chipotle meals. Thanks so much for all these recipes. You do copycats better than anyone.
Man you just answered the worlds most wanted answer to why Chipotle is not so good anymore!! I didn't realize all the changes they'd made makes ALL the difference!! Thanks for doing the research and the video all in one. KUDOS to you!!!
That adobo sauce is seems like the key to what I have been missing. The use of lemons and honey also were missing from all my prior batches. I am looking forward to doing it exactly like this. I sometimes cook for small groups, with chaffing pans for warm items. The taco bar is something everyone loves. Now...can you tell me how Chipotle gets their corn chips so light? I am guessing they have a propritary thin white corn tortilla. All my grocery store tortillas are thick and the chip comes out tastey, but heavier.
I must make this immediately! Thank you for including both volume and weight measurements, very helpful! Seriously, this is the greatest cooking channel on the internet. I can’t tell you how long I’ve been trying other recipes in vain to reproduce restaurant dishes like Chipotle, Chick fil A, beef lo mein, etc.
For additional help, read my comments above, and you'll see where we found the EXACT RECIPES (or good copycats) of Chipotle's. Because Chipotles gives TOO LITTLE and charges TOO MUCH. Good luck, @PaulS. I hope you are able to copy it close enough to make you happy with your duplication of the GOLD from their "SUPPOSED" FORT KNOX.
What's up, Paul! Great to see you! I hope you're well! Also, there's a recipe document in the video description with all the info in it. Probably easier to use that if you plan on making the recipes. If you can't find it, shoot me a message and I'll email it to you! :)
Excellent, thank you! Of course the dried chipotles were the one Mexican chili my grocery store was out of (maybe someone else in town watched your video before me!), so I’ll have to wait until they arrive from the Internet.
This video is SO well made! I can tell how much work you put into this and gathering this much information all pressed down into 20 minutes is insane. I enjoyed it a lot, thanks for making it!!
Now this is going to be a lot of work doing all of this (thank you for doing all of this!) but the challenge is accepted, I am going to do this. I love the old Chipotle and rarely go there any more because it just is not as good as it used to be. And the fact that I can prep and store a lot of this is fantastic. I am going to do some research and see if I can actually can some of the sauces for shelf storage. This is going to be fun.
I had my roommate dress up as the manager when I did this and he actually wrote me up and then fired me. This recipe is legit the best! But for realsies, I enjoyed this video. Thanks, Jason. :3
I was about to complain you didn't mention the vinaigrette in the preview, but then I saw it in the chapters. Guess I need to bust out the griddle and send chipotle one last "fuck you" letter.
Thank you so much!! I sincerely appreciate your generosity! If there are any recipes you’d like to see, please let me know. I promise I’ll put them on my list! Thanks again. And I hope you have a wonderful day!
I made the Chipotle chicken recipe found on YT from a former worker and it's plenty close enough for me. I make it all the time. And while I appreciate the time you take to cook with dried chiles, using chipotles in adobo sauce from a can is so much easier. I'll give up a little "depth" for a much easier process. But I will give this recipe a shot and see if the flavor is way better. I love your work. Big fan of the Benihana chicken fried rice. Edit - Ok, I finished the video. Making a huge batch and freezing the leftovers seems very reasonable. I'm going to give it a shot.
same thought. appears to be rather an involved process, but to batch cook a large quantity to freeze/refrigerate seems not unreasonable of a time investment given the ostensibly higher quality/authenticity/flavor
I totally disagree. The Chipotle peppers in adobo sauce isn't quite close enough. it's in the ballpark, but I never thought it was close enough to stop me from raving that chipotle taste. I an hoping that this time I have found the secret in these morita chilis
Omg. This makes me so happy!! If you’d cover the black beans and the medium tomatillo salsa, it would be amazing!! Do they use the same marinade for the steak? I used to go to chipotle enough the people working there knew my order. I haven’t been in months. It’s so not good anymore.
This video was epic. you spoil us with all the different recipes for the components here and with some subtle tweaks the entire dish could be pushed to any sort of chicken and rice bowl. the possibilities are literally endless with this one video. Well done.
This is one of the best videos ever! 1) So much info, 2) Clearly well researched…he put an insane amount of time and effort and worked with multiple sources to provide accurate information, 3) Specific recipes. One of my greatest pet peeves…knock off recipes with optional ingredients…if something is a knock off, there should be no optional ingredients because it’s a specific recipe. If I know don’t like something, the onus is on me to make adjustments. 4) As a random bonus, the “authentic experience” moment near the end was hilarious! Thank you so much!
Hi Jason!!! I enjoyed this video. Thanks for all the wonderful tips.I like to buy the bowl and get a few wraps on the side. Your meal looks super delish...Thanks!!!...Great Video!!!...🦋
He came for Benihana...He Took down Chick-Fil-a..and Now Chipotle will feel his wrath!!!! Honestly worried for you safety at this point with all these exposed secrets. Amazing content, as always!!!
My wife and I made this! It was absolutely amazing. Very flavorful and almost addicting. Admittedly,.it is a bit of a process however, your patience will be rewarded!
Great video! New subscriber. I just finished eating part of a chicken burrito bowl from Chipotle. It was a bit lackluster. I actually came to RU-vid to find their corn salsa recipe, and I got so much more. The honey vinaigrette was an exciting bonus! Thank you!
I was just thinking of making a chipotle bowl yesterday and this morning I got a notification that you have made just what I was looking for!! Thank you!!
🙌🏼🙌🏼🙌🏼YAAAAYYYY!!! Jason’s made it into the sponsorship leagues!!!🙌🏼🙌🏼🙌🏼 I trust no one more implicitly to wield this power with absolute honor and responsibility ⚔️🛡⚔️
Oh man, that has to be my #1 tip to anyone making beans is to add an acid to them. 2nd most important thing after salt to give beans flavor! Also, if you have an air fryer; air fryer corn on the cob is where its at! 15 minutes at 375 or so, turning every so often, roasty toasty perfection
Thank you, Jason! Your videos and recipes are excellent. I am going to make these recipes and give the burrito bowl a try. I typically don't eat at Chipotle, but I do love Mexican foods very much, so this is a welcome treat! Your instructions are always clear and concise, and use the correct ingredients. Thank you again! 😊💖🙏🏻
I don't have Chipotle in my country, and in my province there's basically no such thing as Mexican food... I'm gonna use this to open my own chain of restaurants and become a socialist billionaire
infuriating how little attention this is drawing. thank you for shaping the way my family and I eat-you’ve brought so much flavor to our lives and allowed me to remake dishes for much cheaper. you deserve so much more for your craft
Thank you so much! I sincerely appreciate that! I think it will do well long term. But I've never done a Mexican or fast food recipe before, so it's a little outside my audience. But I'm hopeful it will pick up eventually! We'll see!
Chipotle's has gotten TOO EXPENSIVE. We have quit eating there, because we are not gonna pay $15+ / $20+ bucks each item. It's just TOO MUCH. So, we are learning how to copycat Chipotle's and then also copycat whatever else we want to eat. Because we've got to cut down our monthly expenses, and this is one area where we can really save. Thank you, Jason, for showing us what you have learned. And, this is helping so many Americans make it through this time of intensely-increasing inflation, because it's not just 7% (like Gov says). It's more like 20% (or more) -- maybe even 30% -- inflation in every area, probably even more. But, anyway, your videos sure help to keep us in the Middle Class and having money left over at end of month.
Gonna be a great Saturday morning once again! I've been using cooking with Chris' chipotle recipe as my go to almost every other week since it's so easy and simple to make. Can't wait to try this one out too!
I’ve done Cooking with Chris’ version of the chicken, and it is very good if you want to use canned chilis. I do look forward to trying this version too.
Jason, please don’t take all the compliments you get lightly! You are truly the very best at compiling exact information for reproducing our favorite dishes and restaurant offerings. The Chipotle Burrito Bowl preparation is a multiple day task so I really appreciate not only preparation info but storage details. I can start a week before my guests arrive! Thank you wholeheartedly!!
You’re the MAN! Thanks so much for sharing- I thought I was the only one thinking Chipotle doesn’t taste like it used to. Glad to know I wasn’t crazy! Would love to know the recipe for their black beans if you ever do a follow up to this video!
I make my own chili powder by toasting and grinding dried chilis. I have one HUGE piece of advice. If you can, toast those bad boys outside. You will end up macing your house with the fumes from the toasting. And if you out the in a blender to make a powder, you will will 100% want to do that outside and do not for the love of all that's dear to you, open the blender immediately. And you live in Texas? I'd recognize those yellow HEB coupons and Hill Country Fare anywhere. After watching the entire video, Dude, you need to get a sponsorship from HEB. You had massive product placement for them.
This is pretty spot on. Except the Oregano is actually fresh oregano that’s picked and roughly chopped. No dry oregano. At least this is how it was done when I worked there almost 15 years ago.
Can't wait to try this. I've done another youtuber's version and it was very good, just different. All of these other tips are awesome. You're the best! (Btw, making your fried rice as we speak! Moved away from the chicago area and never found that fried rice again, but what I make at home is amazing now!)
You do a great job of recreating restaurant dishes. You have a way of getting former/current employees to tell you the ingredients including brand names.
I LOVE cooking along with your videos (You're officially the only youtuber I cook with). Just made your walmart Ramen and my mind was blown. Can't wait to cook this!
Never heard of them! I'll check it out. On a side note: we used to have a restaurant down here in Houston, a Mexican-style buffet place called Panchos. And when you wanted to order a sopapilla, you raised a little Mexican flag at your table and they brought it out to you with honey.
Edit: That's what I get for commenting before I finished the video. You reference him at 8:06. 🤦🏻♂ There's a former Chipotle employee, CookingWithChris, on RU-vid who has also gone over a lot of their classic recipes. My barbacoa beef bowls I made were indistinguishable from Chipotle's when I first tried it. I haven't eaten there in so long I didn't know anything changed.
@@farmageddon I"ve made the Barbacoa burritos for friends and co-workers (with cilantro lime rice, pico, roasted tomatillo salsa, lime black beans, and barbacoa beef). I didn't get anything but rave reviews, I was trying to make up for causing some problems to the engineering team at my job I caused. We've been very good ever since.
Thank you so much! I sincerely appreciate you! If there are any recipes you'd like to see, please let me know and I promise I'll put them on my list. Thanks again!
Thank you! Did you ever listen to the Cockney Rejects? We used to jam "The Greatest Cockney Rip-Off" when I was a teenager. Great band! I learned about them from Morrissey.
Was spending time looking this up before this video dropped, seems like the universe wants to me make this lol Also read about a step after cutting/cubing the chicken to cover tightly with plastic wrap, and allow to sit. Says for about 15 minutes being enough with Chipotle having theirs covered for hour(s).
Ive been trying to crack their recipes for so long now, i don't know how you did it. If you ever take a stab at the red tomatillo salsa ill definitely be funding that research.
Hey, thanks Kyle! I sincerely appreciate your generosity! I’ll definitely do the salsa in a future video. I haven’t figured it out yet, but it doesn’t seem like it’s going to be too difficult. Thanks again! And I hope you have a wonderful day!
Any recommendations on other herbs to use for those of us that don't eat cilantro? I know it won't be the original that you so painstakingly worked on, but I would value your ideas on substitutes.
I was really hoping you'd tackle the Beef Barbacoa. I've tried for years to find a good copycat recipe with only getting around 75% there. Definitely going to try the roasted corn and guac!
