Can I make Chipotle’s Burrito Bowl cheaper, healthier, and better tasting?
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- Опубліковано 23 тра 2024
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Can I make Chipotle's Steak Burrito Bowl cheaper, healthier, and better tasting? Let's see.
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⏱ TIMESTAMPS:
0:00 Intro
0:42 What's in Chipotle's Burrito Bowl?
2:10 Where can we improve from Chipotle?
3:04 Seasoned Steak & Mexican Rice
7:37 Chipotle Corn Salsa
8:32 Smoky Black Beans
9:09 Cilantro Lime Avocado Crema
10:22 3 Core Burrito Bowl Concepts
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Ethan is just really good at showing that he loves the food that he makes. He doesn't bite in and say something cringe like "*moan* this is so good guys!" Ethan just eats it and enjoys it.
he demolishes the meal
Seriously. Some UA-cam chefs make it look like they're busting a nut after tasting their food...way too over the top. Ethan is genuine.
I mean sometimes you actually do react like that if you eat something THAT good. Lol I know I do
LET'S EAT DIS THIIIIIIIING
@@bovinejonie3745 ok hear me out... this isn't the only comment that is praising him and devaluating others... plus this is written like a review I'd see on the app store... I'm sussing out bots.
I used to work at Chipotle. The beef they use is technically high grade and grass fed, but it's actually top round that they slice into steaks and sous vide at a low temp until it's super tender. When you get it it's already mostly cooked you just marinate it in the adobo sauce for a day then toss it on the plancha.
In terms of serving sizes technically the rice, beans and meat are 4oz (the double steak being 8oz) and then the salsa is also 4oz, the guac and cheese are 4oz but the cream and lettuce are 2oz. It's never always that accurate but that's how we measured our P&L
Do you get all you can eat while working there? I think it might be worth it if they let you.
Also how do they make the rice? It seems simple, I've not attempted it but this video has me thinking I could make it and freeze some portions.
Another former chipotle worker here. No, you don’t get all you can eat but (at least when I was there ~2 years ago) you get one free meal per shift and 50% off when you’re off the clock (1 meal per day). The rice is washed, thrown in a big rice cooker with water, bay leaves and rice bran oil, and mixed with salt, lime juice, and cilantro. Also dido on marinating the steak in adobo. I’ve replicated the recipe at home and the adobo makes all the difference
@@jakehinkle1613 what about the barbacoa? did you make that on site or was that done in the central distribution to be reheated via sous vide?
@@jasonbenjamin1464 the barbacoa was premade and we reheated it in a big pot with water
I grew up eating a dish from my parents' home state of Michoacan, Mexico called Morisqueta. I just realized that its basically the authentic version of a Chipotle burrito bowl! A bed of steamed white rice topped with beans, any kind of meat in chile sauce, mexican cheese, sour cream, salsa. Its virtually costless when you consider that all these ingredients are abundant in a Mexican kitchen.
Aye michoacán 🔥
Ethan is one of my favorite UA-cam Content Creators for many reasons - professionalism, video direction, cooking philosophy, respect to his audience, humbleness, etc. But what really makes me appreciate him is that his thumbnails don’t have him with his eyes and mouth wide open
YESSS!! Or some kind of goo grossly dripping out and weirdly accentuated.
Soy face thumbnails are the worst 😭
i too tire of the common youtube whores. creators who show some restraint are always appreciated
not like a c*m jugger
He eats so weird though 😂
My friend I am telling you , that Steak Bowl is on my meal prep list as of now. ❤I have never thought about slicing a chuck roast thin and cooking it like that. Thanks for your hard work, I gotta go get a few things at the store.
Quick tip that some people may not know that I got from thatdudecancook, if you put your beef in the freezer for 10ish minutes or so (time will vary depending on the size and dimensions of the cut), it'll be much easier to slice into nice thin strips. Very helpful if you want to make thin slices for something like this or a Philly cheese steak for example.
I live in a small town so it might be easier to do this for me than someone in a city. I've gotten to know the guy that works at the meat department in my grocery store, I just ask him to put the meat on their meat slicer and I can get it cut to a consistent size and ultra thin if needed. I make beef rouladen about every other week (it's my favorite dish) and it has been a game changer, you need the meat cut like 1/8inch and you want big pieces. I'll ask him to slice me up a top round, at home I seperate the small end cuts for cheese steaks or beef and broccoli stir fry and then I have the nice big middle cuts for my rouladen.
I know the meat guy so well my friend was looking for a job and applied there, I went in and told Bill to hire Fred because he's a cool dude, learns quick and can share recipes with customers if they ask. Now I know 2 of the guys in the meat department really good. I also go early in the morning when they aren't too busy yet.
Not sure if he got it from thatdudecancook, but Josh Cortis (The Meal Prep Manual) said the same thing works for chicken breast.
@@Kwamikaze88 I learned about putting meat in a freezer (aka leaving it outside during winter months) from a sausage making book dated back to before my Grandmother was born.
I won't judge where people learn it from, I knew about it before UA-cam was even a thing. I just have my meat guy do it for me, way easier.
Where did Josh Cortis learn it from?
Edit: My book that mentions putting meat outside to freeze is dated from 1862. I tend to use my book from 1984 for recipes, its a reprint into English from an older book tho.
The dedication and attention to details you give is why I love your healthy eating series
Agree
What I love most about these Videos is that it is not only the Recipe but they also give so much additional information due to things you learned along the way of producing the video.
Chipotle used to make everything in house, but since covid they started shipping things precooked so if you wondered why it tastes much blander, too, that's why.
Another banger from Ethan bc chipotle is too expensive to desire anymore. Love how he includes the cost of the whole grocery list too, not just an itemized breakdown for each ingredient.
You can get a chicken bowl for like $9.
He got steak (the most expensive meat) and then got double meat as well as guacamole. If you want guacamole, make it yourself. If you want extra meat, just ask for half and half of 2 meats and you’ll usually get about two 3/4 scoops.
That, plus the effort to cook all of this food means you spend 15x the time in total for a bowl. To me, and extra few bucks to have it prepared for me is well worth it.
The time it takes you to buy, cook, & clean might as well bought the $9 bowl, yea his $20 double steak bowl with guac is his fault lmao
Chicken bowl is like 12.50 w/o tax
9.03 with tax.
@@dankduck
@@L2kneelHe’s made enough food for multiple days so I’d say it’s a fair trade.
I have never eaten at Chipotle ... mostly due to the cost. Your bowl sounds good and I knew it would cost much less. One thought, while prepping the beef, if you put that chuck in the freezer for 30-60 minutes before slicing it and let it firm up, not all the way frozen, it would be much easier to cut and/or slice into thin/small pieces.
Good tip.
Damn bro you’re missing out
I eat chipotle when my sister want to or I’m craving for it but it worth it every penny if I can eat anything for life it will be chicken burrito bowl even homemade or at the store.
I like that these videos are respectful - he still speaks positively about Chipotle, it's more "I can use technique to make a better homemade version".
A time/effort tip I'd recommend if you don't feel like shucking the corn kernels is to instead use a can of corn. I just give them a quick rinse and then lay in a single layer on a quarter sheet pan. Then just throw it under a broiler and roast until you get the color you're looking for. In my opinion you do loose a bit of flavor over fresh whole corn, but that's what you trade for the time.
Frozen corn is very good - better than canned - and you can buy it already roasted. Keep a bag of it handy and you’ll find it’s very useful to add a handful to anything with a vaguely Tex Mex theme. My favorites are in chicken quesadillas and on top of loaded nachos.
@@lamemechose7072 do u just let it naturally defrost or do u boil it
@@axivy4684 I microwave it until it’s heated through.
After watching Ethan make it, I was frankly surprised that his rolling ears of corn around on a griddle would produce fully cooked corn. The skinnier end of the ear can't even make contact with the griddle surface. How does it fully cook this way?
@@lamemechose7072 I tried this out and you've sold me. Very convenient! Thanks bud!
Your channel is just the best. Teaching storage techniques for the recipe adds so much value to your videos. Thank you!
I've been in Asia for 7 months and Chipotle is the number one food I miss the most from Canada. I feel like this video is a sign for me to just make it myself. Thanks for the encouragement, Ethan! 😂
honestly depending on where you are in asia, you could use so many cooler ingredients too
Quite frankly, this dish feels like a leftovers dish to me, so I see the process being even more streamlined by making all of the components in bulk and assembling immediately after frying up some steak. It also offers some room for playing around with it throughout the week through the usage of different sauces, greens, relishes, etc.
Same here, usually have left over rice and chicken, easy to just toss together with some veggies and the Tabasco chipotle sauce as an easy lunch.
If you're trying for a chipotle flavor and not just a rice beans meat bowl, which is still delicious, you need specific flavors and ingredients in each component....
Awesomeee. Love the bits about freezing stuff too, really appreciate tips to make cooking more practical and time-saving
Im not even gonna lie. This format and everything about this video is great. I love how in-depth and clear you were with instructions. Step by step. Showing how everything looks. One of my favorite videos from you fr🔥
Just made this today and have to say I was completely blown away by how much depth of flavor and unbelievably delicious this was!!
Thanks for helping me sort lunch for this week, Ethan! I wanted to try your freezing strategy and this is the perfect dish for it.
I am so stoked on this channel and have been for ages but holy shit the latest videos are incredible. The way you utilize the freezer is genius.
All I gotta say is he’s a genius. Always giving great ideas for busy ppl and saving money. He’s also giving chipotle a run for their money
Just made this for my meal preps this week. Turned out great!! The chipotle corn salsa brought this dish to the next level!!!
New to this channel and I have to say I love it! Really appreciate you coming up with smart tips, and taking that little extra step.
Keep it up!
/Sweden
Dude -- basically every time you publish a recipe on sunday I end up making it. This was a nice one (and pretty easy)
If you don't freeze your beef, here's what I did which I think turned out way better. (I also tried it by the book like this video)
For the meat, I used beef chuck, which I seasoned with:
Adobo Seasoning
Chili Powder
Salt
Pepper
Lime Juice (Use more than in the video) - I used half a lime, and then probably another tablespoon of lime juice that I had on top of that.
I set it aside to marinate for about an hour, and then got a cast iron pan to ripping high heat and used a neutral, high smoke - point oil
I seared one side until it was brownish-black, and then the other. I didn't time this, you'll have to just play it by eye.
My beef turned out medium-rare to medium ish.
The flavor was MUUUCH more reminiscent of chipotle. The way you make it in the video makes it really tough in my opinion (and I used prime chuck too!). You definitely need to let it sit in some type of tenderizing liquid for a minute before you fry.
I haven't tried chipotle but I see alot of recipes going for slowcooking the chuck so becomes shredded, that could also be an option
I love that you did this video since I was just thinking how much cheaper I could make their burrito bowls on my own this past week!
What a fantastic, clear to follow No B.S. tutorial - Thank you very much.
Just wanted to say thank you for all of your pre-prep/weeknight cooking content. I bought my first house recently (yikes @ these interest rates) and have a proper freezer for the first time. I’ve used your videos on ingredient prep to fill it with deli containers of diced vegetables and ready-to-cook meat - I’m hoping it’ll help me cook in smaller portions to cut down on wasted food and save me a bit of money. Thanks, and keep on keeping on!
Always with the solid content. Thanks man
You’re welcome, I appreciate all of you watching ✊
So, I knew how to make my own Chipotle bowls, but I didn't think for a SECOND about freezing ingredients like this. Good call, Ethan. I'll be trying this, along with my own substitutions - for instance, pre-sautee some bell peppers and onions, and use guac instead of crema (I found Chipotle's guac recipe a few years ago, and now I bring it to every gathering of the lads; it goes near immediately!)
Tried the recipe last night and it turned out great!! Highly recommend
I need this in my life. Love the meal prep idea. Thanks mate.
Thank you for your videos Ethan, they really inspire me!
One of my best investments was a good griddle. Another favorite, definitely saving this recipe. I’ve tried to make this at home before, but, not on the level you’ve done. Had to come back to let you know, this recipe is spot on amazing. That avocado crema, wow! Simple ingredients, outstanding taste. My son said it's the best food of his life, lol. Thanks!
What a legend... You inspired me with the cook from frozen video. I got a vacuum sealer a few days ago and I've got my freezer stocked! Now this bowl recipes is top of my list!
I only discovered your channel when I saw your cook from frozen video, but I've been binging! You have an amazing channel, stay gold!
Absolutely love this series man.
Love watching him eat! And the food tips...great as well.
I love this!!!! Totally doable. Thanks Ethan again for the great information. ❤️
Wow, thanks for the test and great Tips with easy planning and that's a Big Yes 😊
All your content is great but I especially like this one. Will definitely try this one.
Your channel is awesome and has definitely made a positive impact on our family's weeknight meals! Thank you, Ethan!
Chuck roast is the best meat cut hack ever. If you start using them in several areas, and you figure them out, they can do basically anything. I use them for roasts as expected, but also you can slice thin and use for steaks, i also smoke them, grind them for great burger, cut them up for everything from fajitas to Asian to generic meal prep cubes, etc...
There's a few different cuts on the chuck roasts and you learn what does what best. They're cheap, available everywhere, versatile, everything. It won't be as good at any of those jobs as the best cuts for those jobs, but it's 90% as good for normal use, especially once you learn how to use it. Makes tracking macros much easier too using the same overall cut for lots of things.
This video has inspired me. Great stuff. Thanks Ethan!
Sunday comfort feeling when you drop a new vid
I love how you share how to freeze things
I just rewatched your other chipotle video yesterday, funny timing!
Granted I don't get double meat or guac unless it's free, but seeing you make all this actually makes me feel better about ~$11 for my chicken bowl, simply for the sake of convenience.
I started doing this about a month ago with chicken. So easy. So good. But also learned from your previous video we're shopping at the same central market.
I tried the corn salsa and black beans and made a chicken bowl. It was awesome! thanks for the video.
Just made this recipe and it just tasted like chipotle I had when I was in the US maybe even better! Loved every bite
I love this Guy, the Channel, and his recipes and explanations! I was worried about the towel on the rice pot, though! I would so have a fire!
Ethan's raelly upped his awesomeness in the last year or so - top teir you tube content!!
Mini suggestion with the rice - we eat rice basically daily in our household, so I usually cook a ton of rice at once and save 4-5 servings in the freezer. If you portion out the rice while it's still somewhat hot (steaming), and then seal it in a microwave safe container, the steam will freeze to the top of the lid. When you go to microwave your rice and reheat, just pop the top open slightly to let excess steam escape, but while it heats up the frozen ice droplets will fall on the rice and perfectly rehydrate it.
This method of freezing rice and reheating is SO much better than fridge rice and is almost identical texturally to fresh fluffy rice.
I love all the freezing tips!
I’ve been making my own carnitas bowls for about a year now. Will definitely try to incorporate some of your techniques!
I’ve been freezing and portioning rice for several years. I do it with plain, seasoned, and Mexican styles and they all come out great. I use a rice cooker, so I just add a bit less water than normal. It’s underdone, but not crunchy when cooked. I mix it well (things like herbs & tomatoes end up on top), remove the bay leaves, and fridge ASAP. Rice food poisoning terrified me. That might or the next day, I weigh out individual 7-10oz portions (depending on how I’m going to use them later), label and freeze. I defrost overnight when I think of it, but it’s no big deal if I forget. Microwave covered in 30-60 second increments, stirring after each, until done. Spritz with lemon or lime juice or stock if it’s too dry.
Cooked this today, very nice ! and i've got some left overs for meal prep too win win
I often cook up a big pot of brown rice, measure half-cup servings into baggies, squeeze out the air and freeze. That serving cooks in the microwave in under a minute, and serves as the base for meats and veggies of all sorts.
Loving the freezer prep nuggets
I’ve been doing this at home for a while now. My wife and I make everything from scratch now and only spend about $15 or less to make 4 total meals, 1 for each of us for dinner and then we both get leftovers for lunch. Works out much better for us.
This was my goto at Chipotle but somewhere around 2018/19 they changed recipes on almost everything and it became inedible. I'll definitely be trying this!
Became “inedible”? Lol alright I can get saying it became “less tasty” but saying it’s inedible is just being ridiculous
@@mr.newvegas1704guys talking out his a$$
This looks so fantastic. Thanks!
I was skeptical about the frozen meat thing but I'm telling you it works so well for adding a crust and yeah the meat is probably not going to be super tender but it's very flavorful and so damn convenient, i'm 100% doing the frozen rice thing
I bought a meat slicer about 5 years ago for making my own beef jerky and its totally worth the investment.
Freeze the meat for an hour before to firm it up and it slices perfect
I RARELY comment on food/cooking vids but after cooking & eating this recipe I must say it is SPLENDID! I didn’t even miss the amount of cheese I usually get in a chipotle bowl.. The prep takes some time but this will definitely be a staple in my rotation 👍🏾😋!! Thanks for sharing!!
I just noticed this whole remaking the recipe 😂😂! How do I locate this package sir??
Awesome technique, I'm making this when I move in to my new apartment!
My favourite series!
I love the numbers man, earned a sub, this is the content im so fuckin here for
I always enjoy Ethan's absurdly enormous bites of food.
i bought my bf that griddle after seeing the last video you used it in and it fuggin rules, ty 💖
Crazy freezer tips. I learned something.
I'm watched this video from a country (Hungary) where food inflation is currently 45%, and a chuck roast of this quality would only be eaten in a Michelin-star restaurant.
And still I enjoyed every minute of it. :)
You have a great attitude, and always remember... no matter what food you eat, it all ends up in the same place (down the toilet).
Hey man you used to include the macros (not just macros) and that was super helpful for me tracking protein, can you include those in the notes if you don't want them on screen? Thanks man love the content.
love your stuff man
Thanks, this looks amazing!
Love your content ethan!! Keep up the amazing work (p.s, new mic or did i miss something?)
Thanks and yep finally got a dedicated mic instead of a lav. Still a bit echoey due to the space I’m in, but hopefully better!
@@EthanChlebowski you might already know about this but if not, check out Adobe Enhance! It removes all the noise/echo/etc and makes the audio sound like it was recorded in a studio. I usually export a 128kb mp3 of the final edit and then just drag and drop on the website. It can introduce weird artefacts and voices can sound unnaturally close to the mic though (it might sound more natural if you reintroduce a bit of reverb via fx later)
I don’t live in the US anymore so Im excited to make this!
Look at you, surpassing the entirety of Josh Weissman's channel in a single video. Love the recipe, keep up the good work 🙏
this comment seems so personal
oof, why the hate on Josh?
Great video thanks for the ideas.
I love this vid and recipe. How well does the crema store? It looks like something I'd like to prep and just keep in my fridge to add to other meals.
Just wanted to add I'm vegetarian and I add chipotle peppers in Adobe sauce to the beans as well to make the beans the star since I don't have the flavor of the meat. Great video 🎉
I have found that if you bring cooked foods to frig temp then freeze, you get fewer ice crystals and the thawed texture is much better.
I'd love to see you do a video on Vacuum sealing stuff. I think you could expand a lot of your common practices to that. I recently got one and have been obsessed with it.
I'd be down for a vacuum seal video. A machine I don't own, but have a lot of curiosity about.
For anyone that's kinda interested in a vacuum sealer, they're typically available at Goodwill stores for about $10, and if the gaskets need replacing, they're easily purchased online for a few bucks.
Love the dedication you put into your videos! And the meals you make look super delicious
Can you do a video on how you keep the kitchen so clean?
لم أكمل الفيديو بعد لكن يحب أقف وأصفق لك ايها المبدع 👏👏👏👏
I love chipotle! Absolutely love this video!
Thank you for the content
What an amazing video. Combining lower calorie, lower cost, higher flavor, and bringing in the prepping component with the freezer. More videos like this!
One of the best if not the best fast food Mexican food hands down
I made your lower calorie chipotle chicken burrito but I made it into a quesadilla and it SLAPEPD my friend liked it too
Hey Ethan,
on savings, would you consider to make a video about eggs :)
When you're exploring European dishes, it's often - take an egg yolk here and there, but no good way to utilize the whites.
It would be great to see some ideas how to use/save the egg for the future/other dishes.
It would be also great to learn more about the egg. I'm always afraid of doing weird stuff with the eggs, while people mix it with sugar, blend and consider done. For me the 'real' carbonara ( where the egg is not cooked for few min in high heat), it's a no-go at home. Would you explore different, safe ways, of using eggs?
Thinly sliced chuck roast is seriously under rated.
I buy a chuck roast every week bc you can do anything with it
For cutting calories from meals like this, I love to attack the rice/wheat! Burrito wraps come in low-carb (low-calorie) varieties. I like to substitute the rice with coarsely shredded carrots+onions, but riced cauliflower is another popular option.
Love this concept, just gotta figure out how to do a homemade version of sofritas
I just made this for dinner and it was a crowd pleaser. My son couldn’t believe this was home made 😅 I used chuck roast, New Mexican Chili, and freshly roasted and finely ground cumin. Adobo seasoning is too salty for me, so I substituted it with its main ingredients minus the salt. The final plate was absolutely delicious. Increased the amount of rice and I have frozen the remaining steak. Will totally make it again this week. Thanks for your awesome recipes and techniques, Ethan.
I'm still skeptical about using the chuck roast, even sliced thinly. How was it? Was it tender?
@@4xdblack I cooked at medium/high until the meet is slightly charred. I used a bit of oil. Each side took about 10 minutes. After the other side was cooked I added 1/4 cup of water and let it simmer for about 2 minutes until all water evaporated. Also, I sliced across the grain which definitely helped. It was not soft like Sous Vide or anything but relatively comparable to Chipotle’s average steak that I have tried in the past. Since Chuck Roast is a tough cut anyhow, I expected some chewiness and it was enjoyable. Especially when mixed with the rest of the contents in the plate. I say give it a try and share your experience too.
I am going to try this!
I went to a chipotle for the first time full of enthusiasm. They charged €49 for a burrito bowl, 3 small taco's and a coke. It had barely any flavour too... Since then I make my own every week, and I can get 4 large bowls out of 10-15€ if I'm strategic.
I also make them with carnitas a lot, because pork is the cheapest meat available right now; half the price of beef and 3/4 of the price of chicken.
You forgot the salsa. Their Medium heat makes my Burrito Bowl! Also I love their grilled chicken. The char and spice flavor is the best. So I guess I’ll have to keep eating at Chipotle.