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Posted on 2006.12.11 at 13:14


ehowton at 2006-12-12 14:56 (UTC) (Link)
Yes! Very similar to a shawarma, but with Mexican spices. Most of the ingredients contain some form of adobo sauce (which turns hot peppers into smoky chipotle peppers) and cilantro.

The trademark of the Chipotle brand burrito IMHO, is its sheer size (probably twice the size of a shawarma) and the fact that it is created entirely from organic foods.

A 'bol' is what they call the innards of a burrito without the wrap - they put it in a 'bowl' for those carb-conscious diners. Marketing folks are a strange breed.
Melancthe the Woe, So-Called
melancthe at 2006-12-12 17:09 (UTC) (Link)
Ah, thank you! Hmm, I think that what we call a wrap here can be anything from a burrito (although we don't use that term, I've had some items that would probably fall into the burrito category) to the undersized and flaccid-looking lettuce-stuffed wraps that they serve as bar snacks at some places.

But whatever it is, I'm hungry for one right about now. :)
ehowton at 2006-12-12 22:46 (UTC) (Link)
In its most basic form, the burrito is a thwack of refried beans wrapped up in a flour tortilla.

But if you would allow me, I'd like to take you on a most magical journey: The Creation of a Chipotle Burrito!

When you walk into the establishment you approach a genial personage who asks you your first question, "Burrito?" There are only three items on the menu, and his question indicates the most common consumable. When you answer in the affirmative, he places a 14-inch flour tortilla on a heated press, and leans on the handle to create pressure on it for just a moment. You see, if you heat it too long, it becomes brittle when folded, and you lose structural integrity. If you don't heat it long enough, its too soft, and tears easily. But the proper amount of heat creates a tasty, elastic, more malleable shell.

The next question is, "Rice?" Keep in mind, this creation is taking place right in front of your very eyes! They steam white rice every hour until its light and fluffy, then toss it with freshly chopped cilantro, a dash of citrus juice, and a little salt. It's usually best to go with the rice. It adds bulk, roughage, and quite a bit of flavor.

Once the rice situation has been determined, your next decision is over the two choices of beans. Seasoned pinto beans (my favorite) or seasoned black beans. Both are fantastic.

The miracle which stands before your eyes is still in its infancy; the most important choice has yet to be made - alas, also the most difficult. I now present to you, your four choices:

  • Carnitas - Naturally raised pork, seasoned with thyme, bay leaves, juniper berries and freshly cracked black pepper. First, its seared, then braised for hours until its fall-off-the-bone tender and finally gently shredded.

  • Chicken - Marinated overnight in smoky, spicy chipotle pepper adobo, then grilled. The char marks impart a subtle caramelized flavor.

  • Steak - Lean steak marinated for 12 hours in smoky, spicy chipotle adobo, then grilled to a jucy, medium-rare.

  • Barbacoa - Spicy, shredded beef, seared, then slowly braised for hours in a blend of chipotle adobo, cumin, cloves, garlic & oregano.

And to top it all off, your choice of four salsa's ranging from mild to hot, sour cream, a shredded mix of jack and white cheddar, homemade guacamole, and romaine lettuce.

Wow. Is it Thursday yet?
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