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.
@@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
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
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.
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.
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
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.
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.
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.
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.
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.
@@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.
@@heruhcanedean Yeah, i learned this from my grandma who never used internet 20-25 years ago when i was still a kid and watched her make big dinner for whole family gathering, as i was one of the kids i was delegated to help her with prepping stuff and really enjoyed making food because it felt like magic when you can mix something and create another thing and she was my inspiration for this hobby. This is definitely not some unique thing from X or Z youtuber
@@ChoJun69 I hope you were able to learn some recipes from your grandma. They lived thru some hard times and had to make do with what was available. "Innovation is born out of necessity." I learned how to cook salt, black pepper, potatoes and onions in 3 completely different ways from my grandma. She wasn't the best cook, but she did what she could. Sometimes I wonder if she only messed up the food while I was there, so I would just cook instead, she was a smart lady after all.
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.
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".
@@beetlejuicegreen7146 Because anyone can trash talk anything, it takes a special person to respect something yet show that they can make a better thing.
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! 😂
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🔥
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.
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?
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!)
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!
What an amazing video. Combining lower calorie, lower cost, higher flavor, and bringing in the prepping component with the freezer. More videos like this!
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.
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.
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.
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....
I really like this channel because you dont really lie. Other channels would be like "guys i only used a third of this steak so actually it was like 3 dollars" like no. No one is buying a steak to use a third. You give the actual prices which is awesome
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 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 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.
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 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
Oh man! Love it We have done this for years now on Gamedays. Big football family.... .you know what kick a** for gameday food? A Burrito Bowl bar. Get all the condiments you want, all the veggies, all the things... make a meat source or two... make rice... Leave it all out in a warmer or ice bath for the chilled items. Everyone eats when they want, what they want, how much they want... Its such a great gameday food setup. It accommodates the picky people, and gives creativity to the food lovers. Kids can even have fun with it.
In case someone is intrigued by my idea for gameday. I will elaborate more lol. We also do a deconstructed "Elote" dish. Its literally just elote off the cob lol. Wonderful side dish. Always a hit.
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!
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.
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. :)
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.
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
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.
Really dig you using the cilantro stems in the corn. Love seeing people utilize all parts of their ingredients when possible. I had a sous chef that always said stems, bones, and skins, that's where we make our money lol.
3:45 “You could add salt to the meat now if you were not freezing it, but I choose to add salt later for frozen proteins.” Would you go into this detail a bit more? I always season our meats at home, vacuum seal, and freeze, and part of that seasoning is 2g salt per pound of meat. I then let the vacuum bagged meat sit in the fridge for 24 hours before transferring to the freezer. Am I doing something less effective by salting before freezing?
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.
@@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 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.
@@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.
second this question. I would assume it does oxidise, because not just the avocado, but even a cilantro chutney will oxidise in the fridge. however, would love to know what the timeframe for that tends to be with this specific sauce.
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.
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.
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.
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.
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.
Can you make a video about where you get all these containers and stuff? I know you have those glass spice bottles but where do you find those tall plastic containers?
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'm from Houston(and never been to Chipoltle), and this burrito bowl is more expensive than Tacos al Carbon with sides at a Mexican restaurant. I'm stunned that people go there.
Hey Ethan, I noticed your chicken bouillon was stuck to the bottom of your pot and how you were struggling to remove it. Was the flavor still ok? Or would you recommend adding the bouillon with the water to prevent sticking and potential burning?
I live in rural west virginia and the nearest chipotle is an hour's drive. I'm 100% making this! my usual order seems to be even cheaper than yours so my version will be even cheaper! 😄
I have made your chicken recipe on several occasions and can say it is 20 times better than chipotle. I went to chipotle for the first time in about 6 months and thought to myself I made this better and cheaper with more meals for the week. Thank you for the recipe and keep up the great content
love love love love your videos!!! implementing this asap -- i would killlll for you to make a bowl from CAVA (basically Mediterranean chipotle) !! i feel like you're just the right guy for the challenge!
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
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.
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.
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 😂
The dedication and attention to details you give is why I love your healthy eating series
Agree
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 🔥
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.
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.
Just made this today and have to say I was completely blown away by how much depth of flavor and unbelievably delicious this was!!
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.
@@heruhcanedean Yeah, i learned this from my grandma who never used internet 20-25 years ago when i was still a kid and watched her make big dinner for whole family gathering, as i was one of the kids i was delegated to help her with prepping stuff and really enjoyed making food because it felt like magic when you can mix something and create another thing and she was my inspiration for this hobby. This is definitely not some unique thing from X or Z youtuber
@@ChoJun69 I hope you were able to learn some recipes from your grandma. They lived thru some hard times and had to make do with what was available.
"Innovation is born out of necessity."
I learned how to cook salt, black pepper, potatoes and onions in 3 completely different ways from my grandma. She wasn't the best cook, but she did what she could.
Sometimes I wonder if she only messed up the food while I was there, so I would just cook instead, she was a smart lady after all.
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.
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".
Why do you care if he's "respectful to Chipotle"
@@beetlejuicegreen7146 Because anyone can trash talk anything, it takes a special person to respect something yet show that they can make a better thing.
Always with the solid content. Thanks man
You’re welcome, I appreciate all of you watching ✊
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
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🔥
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
Dude -- basically every time you publish a recipe on sunday I end up making it. This was a nice one (and pretty easy)
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!
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!)
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$$
What an amazing video. Combining lower calorie, lower cost, higher flavor, and bringing in the prepping component with the freezer. More videos like this!
Your channel is just the best. Teaching storage techniques for the recipe adds so much value to your videos. Thank you!
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.
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.
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....
Your channel is awesome and has definitely made a positive impact on our family's weeknight meals! Thank you, Ethan!
Awesomeee. Love the bits about freezing stuff too, really appreciate tips to make cooking more practical and time-saving
I really like this channel because you dont really lie. Other channels would be like "guys i only used a third of this steak so actually it was like 3 dollars" like no. No one is buying a steak to use a third. You give the actual prices which is awesome
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 tried the corn salsa and black beans and made a chicken bowl. It was awesome! thanks for the video.
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 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.
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.
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??
All your content is great but I especially like this one. Will definitely try this one.
What a fantastic, clear to follow No B.S. tutorial - Thank you very much.
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
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.
Oh man! Love it
We have done this for years now on Gamedays. Big football family.... .you know what kick a** for gameday food? A Burrito Bowl bar. Get all the condiments you want, all the veggies, all the things... make a meat source or two... make rice... Leave it all out in a warmer or ice bath for the chilled items.
Everyone eats when they want, what they want, how much they want... Its such a great gameday food setup. It accommodates the picky people, and gives creativity to the food lovers. Kids can even have fun with it.
In case someone is intrigued by my idea for gameday. I will elaborate more lol.
We also do a deconstructed "Elote" dish. Its literally just elote off the cob lol. Wonderful side dish. Always a hit.
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!
Tried the recipe last night and it turned out great!! Highly recommend
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.
I always enjoy Ethan's absurdly enormous bites of food.
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).
Just made this for my meal preps this week. Turned out great!! The chipotle corn salsa brought this dish to the next level!!!
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
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
Ethan's raelly upped his awesomeness in the last year or so - top teir you tube content!!
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.
Really dig you using the cilantro stems in the corn. Love seeing people utilize all parts of their ingredients when possible. I had a sous chef that always said stems, bones, and skins, that's where we make our money lol.
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!
Sunday comfort feeling when you drop a new vid
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?
Your videos are saving me tons of money and improving my weight loss. The beans and the Chimmichurri are meal changers.
Love watching him eat! And the food tips...great as well.
Cooked this today, very nice ! and i've got some left overs for meal prep too win win
3:45 “You could add salt to the meat now if you were not freezing it, but I choose to add salt later for frozen proteins.”
Would you go into this detail a bit more? I always season our meats at home, vacuum seal, and freeze, and part of that seasoning is 2g salt per pound of meat. I then let the vacuum bagged meat sit in the fridge for 24 hours before transferring to the freezer.
Am I doing something less effective by salting before freezing?
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.
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 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.
Thank you for your videos Ethan, they really inspire me!
Great video, as always. On the avocado crema, do I need to store it like I would guacamole to limit oxidation?
second this question. I would assume it does oxidise, because not just the avocado, but even a cilantro chutney will oxidise in the fridge. however, would love to know what the timeframe for that tends to be with this specific sauce.
One of the best if not the best fast food Mexican food hands down
Thinly sliced chuck roast is seriously under rated.
I buy a chuck roast every week bc you can do anything with it
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.
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.
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.
Can you do a video on how you keep the kitchen so clean?
Absolutely love this series man.
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.
This looks so good. To save a little time, try Trader Joe’s frozen roasted corn. It’s amazing. I use it in salads and corn chowder.
I love this!!!! Totally doable. Thanks Ethan again for the great information. ❤️
Just made this recipe and it just tasted like chipotle I had when I was in the US maybe even better! Loved every bite
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.
I’ve been making my own carnitas bowls for about a year now. Will definitely try to incorporate some of your techniques!
I love how you share how to freeze things
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!
6:56 “we got sum nice browning” THAT IS PITCH BLACK 😂😂😂😂😂😂😂😂😂😂😂
Can you make a video about where you get all these containers and stuff? I know you have those glass spice bottles but where do you find those tall plastic containers?
My favourite series!
Have you ever tried tenderizing meat using a baking soda velveting bath? I wonder if that could be done before the freezing process here?
I love all the freezing tips!
I need this in my life. Love the meal prep idea. Thanks mate.
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 🎉
Wow, thanks for the test and great Tips with easy planning and that's a Big Yes 😊
This video has inspired me. Great stuff. Thanks Ethan!
I made your lower calorie chipotle chicken burrito but I made it into a quesadilla and it SLAPEPD my friend liked it too
I'm from Houston(and never been to Chipoltle), and this burrito bowl is more expensive than Tacos al Carbon with sides at a Mexican restaurant. I'm stunned that people go there.
I just rewatched your other chipotle video yesterday, funny timing!
Hey Ethan, I noticed your chicken bouillon was stuck to the bottom of your pot and how you were struggling to remove it. Was the flavor still ok? Or would you recommend adding the bouillon with the water to prevent sticking and potential burning?
I live in rural west virginia and the nearest chipotle is an hour's drive. I'm 100% making this! my usual order seems to be even cheaper than yours so my version will be even cheaper! 😄
I have made your chicken recipe on several occasions and can say it is 20 times better than chipotle. I went to chipotle for the first time in about 6 months and thought to myself I made this better and cheaper with more meals for the week. Thank you for the recipe and keep up the great content
love love love love your videos!!! implementing this asap -- i would killlll for you to make a bowl from CAVA (basically Mediterranean chipotle) !! i feel like you're just the right guy for the challenge!
Crazy freezer tips. I learned something.
I love chipotle! Absolutely love this video!
Would you do the chuck roast again? Any other budget-friendly cuts you'd recommend?
I tried this recipe, and it’s delicious. But I found my avocado sauce browns really quickly. Any advice in keeping it green for longer?
love your stuff man