Get ready for the ultimate take-out fake-out. The recipe works best if you let your copycat Chipotle chicken marinate overnight. This great recipe gives you instructions for how to make all the fixins'. It will soon become a new classic in your house!
Even though Chipotle is known for its burritos, we skip the whole tortilla and get a burrito bowl (it's all the stuff from a burrito, but in a bowl without the tortilla). The wrapper is fine and all, but we think it's superfluous when you have all the other tasty ingredients (and we don't miss the 300 calories).
So here's what we get in our burrito bowl:
Meat: Carnitas -- the pork is usually tender and flavorful, and if you get a good scoop of it, it'll have some nicely seasoned bark on it, too.
Rice: Sure -- we don't have a problem with it like others do, but keep an eye out -- sometimes they go over board with this.
Beans: Black -- these seem to stand up better to the pork than the pinto.
Salsa: The tomatillo green (which is the "medium" spicy) -- you gotta have some spice to go along with the pork and the rice. Updated January 2009: We've become converts to the tomatillo green/fresh mild combo.
Sour cream: Yes, but again watch out. We've seen the line workers go crazy with the sour cream. A little goes a long way. You need just enough to provide a little bit of cooling for the salsa. Any more and it starts to drown out everything.
Cheese: You bet -- in moderation.
You may be tempted to get guacamole. That's not necessarily a bad idea, but we've found that the guac at Wilton location has been hit or miss (it was OK on our one trip to Latham). And the burrito bowl is good without it. Oh, and skip the lettuce -- it just gets in the way.
Chipotle figures there's something like 60,000 combination* you could get by by mixing they're various ingredients. So if this lineup doesn't work for you -- hey, you have choices.