Love eating at CHIPOTLE? Want to know how to make the real thing at home?..WELL HERE IT IS FOLKS! Learn from a former employee! In this video, I discuss and demonstrate some of the real authentic Mexican techniques and traditions that inspired the flavors of Chipotle. Trust me... it took some serious second guessing before showing my Guacamole secrets public! XD

RECIPE

FOR THE ADOBO :
. 8 oz dried Chipotle chiles (Chile Morita)
. Boiling water as needed
. 1 whole head of garlic
. 2 heaping tablespoons whole toasted cumin seeds
. 2 heaping tablespoons Mexican oregano

. 1 cup dark Mexican beer (optional)
. 1 cup Mexican Coca Cola (optional)

. 8 to 12 Boneless Skinless Chicken thighs

FOR ROASTED CHILE CORN SALSA
. 1 ripe sweet Yellow or white ear of corn
. 1 Roasted Poblano
. 1 Roasted Jalapeno
. 1/3 cup minced red onion
. 3 loose tablespoons finely minced cilantro
. lemon juice to taste
. Lime juice to taste
. salt to taste

FOR THE BLACK BEANS
. 2 cups dried Black beans (washed & picked through , making sure there are no impurites)
. 1 white onion minced
. 1 whole head of garlic , mniced
. 1 fresh bay leaf (dry is ok)
. 3 tablespoons of prepared chipotle adobo
. Water as needed (about 2 inches above the beans)
. salt & pepper
. juice of 1 lemon
. juice of 1 lime

Fun optional add in
. 1 cup Dark Mexican beer

FOR THE GUACAMOLE
. 2 ripe avocados
. 1/2 of a medium white onion minced
. 6 to 8 roasted peeled small Tomatillos (or two to 3 large), chopped
. 2 serrano chiles, roasted and chopped
. 1 teaspoon toasted ground cumin
. 1 teaspoon granulated garlic powder
. 1/2 teaspoon chipotle powder
. salt ro taste

FOR THE RICE
. 2 cups white long grain rice
. 4 cups water
. 1 fresh bay leaf
. pinch of salt (to salt the water)
. juice of 1 lime
. juice of 1 lemon