Homemade Chipotle-Inspired Bar
Ingredients
1 can black beans
¼ cup guacamole
¼ cup shredded cheddar cheese
1 cup shredded lettuce
½ cup sour cream
1 cup corn
4-6 flour tortillas
4-6 corn tortillas
For the cilantro lime rice:
1 ½ cups long grain white rice
1 tbsp olive oil
2 tsp minced garlic
2 ¼ cups water, vegetable stock or chicken stock
¼ tsp fine sea salt or to taste, see notes
3 tbsp fresh squeezed lime juice
1 cup (30 grams) roughly chopped fresh cilantro leaves and tender stems
For the chicken:
1 lb chicken thighs
1 tbsp garlic powder
Salt and pepper to taste
1 can chipotle adobo
For the Pico de Gallo:
¼ cup cilantro, washed and chopped
2 beefsteak tomato, diced
1 lime, juiced
1 jalapeno, diced
½ red onion, diced Salt
Directions
- Heat a medium saucepan over medium heat. Add oil or butter. When hot, add the rinsed rice and garlic. Cook, stirring often, until the rice turns from translucent to a brighter white and the garlic is soft, 3 to 4 minutes. Add the garlic and cook, stirring it around the pan until fragrant, but not browned, about 30 seconds.
- Pour in stock and stir. Season with salt, reduce the heat to the lowest setting and cover with a lid. Cook, covered for 15 minutes.
- When the rice is done, scatter the lime juice and cilantro on top. Use a fork to gently fluff the rice and incorporate the lime juice and cilantro into the rice and set aside.
- Coat the chicken thighs with garlic powder, salt, pepper, and chipotle.
- Heat oil on a grill pan over medium-high. Once ready, add the chicken thighs and grill for 4-6 minutes on each side, or until fully cooked through. Remove from heat and chop thighs into cubes. Add to a serving dish and set aside.
- Prepare the Pico de Gallo by combining beefsteak tomato, jalapeno, red onion, and cilantro with lime juice. Pour the Pico de Gallo into a serving bowl.
- Add the remaining ingredients to serving dishes and create a spread. Now enjoy building your own tacos!
