@@farmageddon That was honestly a great creative decision, and prevents one of the issues with your Benihana recipes, that the information is quite fragmented, and can make it harder to find non-Benihana recipes in your video tab by crowding out the others.
From my family to yours, thank you for caring about us and helping us to endure this inflation. Channels like yours, keep us able to have good food at home without paying exorbinant prices when we dine out.
Thank you, PoeLemic! That's the precise reason I made this video! If there are any recipes you'd like to see, please let me know and I'll put them on my list! I sincerely appreciate your generosity! Thanks again!
I tried this recipie. There were a few concesions I had to make. 1. I made the adobo paste. I cut and de-seeded the chiles. It was arduous but the flaver after following this recipie was amazing. I froze some and kept some in the fridge. 2. I used canned pinto beans instead of dried. 3. I used canned roasted corn. Everything else was followed exactly. Results: This was amazing! The chicken was full of flavor without being overly spicy (I love spice but my son does not. He loved it.) I did both chicken breasts and thighs. Cooking times were different. The breast flavor itself was entirely seasoning and was great. The thighs had a fatty, milder flavor but added more chicken flavor to the mix. (I preffered the thighs) The corn salsa was fresh, vibrant, and delicious. The rice was simple but had a soft overtone of cilantro and citrus. Salt levels were excellent. The beans were extremly tasty and held their own with the other components. Fajita vegies were tasty. I am adding this to my meal prep routine. The adobo paste is a lot of work but in large batches it's well worth it. Everything else is easy to do and tastes amazing. This is one of my favourite cooking channels!
@@farmageddon An additional side. I used your recipie as a meal prep. Your comments on the adobo paste were excellent as I have two more batches saved up for the next meal prep. I cannot thank you enough for your studies and excellent direction on prep. Please keep up the solid studies and explainations. I am excited for what you have next.
For freezing sauces like the adobo, I love using an ice cube tray. When they're frozen just put all the sauce cubes in a big ziploc bag and take out as many as you need when you need them.
Man you just answered the worlds most wanted answer to why Chipotle is not so good anymore!! I didn't realize all the changes they'd made makes ALL the difference!! Thanks for doing the research and the video all in one. KUDOS to you!!!
My wife and I made this! It was absolutely amazing. Very flavorful and almost addicting. Admittedly,.it is a bit of a process however, your patience will be rewarded!
Thanks Jason! Once again you go above and beyond. There is no one on YT delivering what you do! So a big thank you from my family to you. We are trying this out tomorrow. If you ever have time figure out PF Chang’s Kung Pao shrimp I would gladly donate to unraveling that mystery I can come close but just can’t dial it in. That is what we love though about you, the relentless drive to get it right and allow us at home to recreate these amazing dishes. Thank you again!
Thank you so much, Chris! I sincerely appreciate your generosity! I'll put PF Chang's Kung Pao shrimp on my list of dishes to investigate! Thanks again, man! And please tell your family I say hello!
@@farmageddon I am going to use your adobo base for the Chipotle Barbacoa. I've always thought the chipotle peppers in adobo sauce that's used in all the other copycat recipes out there just don't quite cut it. I have the morita chilis in my possession. I plan to make a big batch and freeze it, then make a 4lb chuck roast and pressure can the leftovers for future quick chipotle meals. Thanks so much for all these recipes. You do copycats better than anyone.
This is one of the best videos ever! 1) So much info, 2) Clearly well researched…he put an insane amount of time and effort and worked with multiple sources to provide accurate information, 3) Specific recipes. One of my greatest pet peeves…knock off recipes with optional ingredients…if something is a knock off, there should be no optional ingredients because it’s a specific recipe. If I know don’t like something, the onus is on me to make adjustments. 4) As a random bonus, the “authentic experience” moment near the end was hilarious! Thank you so much!
I must make this immediately! Thank you for including both volume and weight measurements, very helpful! Seriously, this is the greatest cooking channel on the internet. I can’t tell you how long I’ve been trying other recipes in vain to reproduce restaurant dishes like Chipotle, Chick fil A, beef lo mein, etc.
For additional help, read my comments above, and you'll see where we found the EXACT RECIPES (or good copycats) of Chipotle's. Because Chipotles gives TOO LITTLE and charges TOO MUCH. Good luck, @PaulS. I hope you are able to copy it close enough to make you happy with your duplication of the GOLD from their "SUPPOSED" FORT KNOX.
What's up, Paul! Great to see you! I hope you're well! Also, there's a recipe document in the video description with all the info in it. Probably easier to use that if you plan on making the recipes. If you can't find it, shoot me a message and I'll email it to you! :)
Excellent, thank you! Of course the dried chipotles were the one Mexican chili my grocery store was out of (maybe someone else in town watched your video before me!), so I’ll have to wait until they arrive from the Internet.
The level of these videos is insane. I do a quick and dirty version of the chipotle chicken all the damn time but I'm definitely making a big batch of the legit marinade.
This video was epic. you spoil us with all the different recipes for the components here and with some subtle tweaks the entire dish could be pushed to any sort of chicken and rice bowl. the possibilities are literally endless with this one video. Well done.
Jason, please don’t take all the compliments you get lightly! You are truly the very best at compiling exact information for reproducing our favorite dishes and restaurant offerings. The Chipotle Burrito Bowl preparation is a multiple day task so I really appreciate not only preparation info but storage details. I can start a week before my guests arrive! Thank you wholeheartedly!!
I had my roommate dress up as the manager when I did this and he actually wrote me up and then fired me. This recipe is legit the best! But for realsies, I enjoyed this video. Thanks, Jason. :3
This video is SO well made! I can tell how much work you put into this and gathering this much information all pressed down into 20 minutes is insane. I enjoyed it a lot, thanks for making it!!
infuriating how little attention this is drawing. thank you for shaping the way my family and I eat-you’ve brought so much flavor to our lives and allowed me to remake dishes for much cheaper. you deserve so much more for your craft
Thank you so much! I sincerely appreciate that! I think it will do well long term. But I've never done a Mexican or fast food recipe before, so it's a little outside my audience. But I'm hopeful it will pick up eventually! We'll see!
Great video! New subscriber. I just finished eating part of a chicken burrito bowl from Chipotle. It was a bit lackluster. I actually came to RUclips to find their corn salsa recipe, and I got so much more. The honey vinaigrette was an exciting bonus! Thank you!
Now this is going to be a lot of work doing all of this (thank you for doing all of this!) but the challenge is accepted, I am going to do this. I love the old Chipotle and rarely go there any more because it just is not as good as it used to be. And the fact that I can prep and store a lot of this is fantastic. I am going to do some research and see if I can actually can some of the sauces for shelf storage. This is going to be fun.
I was just thinking of making a chipotle bowl yesterday and this morning I got a notification that you have made just what I was looking for!! Thank you!!
I made the Chipotle chicken recipe found on YT from a former worker and it's plenty close enough for me. I make it all the time. And while I appreciate the time you take to cook with dried chiles, using chipotles in adobo sauce from a can is so much easier. I'll give up a little "depth" for a much easier process. But I will give this recipe a shot and see if the flavor is way better. I love your work. Big fan of the Benihana chicken fried rice. Edit - Ok, I finished the video. Making a huge batch and freezing the leftovers seems very reasonable. I'm going to give it a shot.
same thought. appears to be rather an involved process, but to batch cook a large quantity to freeze/refrigerate seems not unreasonable of a time investment given the ostensibly higher quality/authenticity/flavor
I totally disagree. The Chipotle peppers in adobo sauce isn't quite close enough. it's in the ballpark, but I never thought it was close enough to stop me from raving that chipotle taste. I an hoping that this time I have found the secret in these morita chilis
Thank you, Jason! Your videos and recipes are excellent. I am going to make these recipes and give the burrito bowl a try. I typically don't eat at Chipotle, but I do love Mexican foods very much, so this is a welcome treat! Your instructions are always clear and concise, and use the correct ingredients. Thank you again! 😊💖🙏🏻
That adobo sauce is seems like the key to what I have been missing. The use of lemons and honey also were missing from all my prior batches. I am looking forward to doing it exactly like this. I sometimes cook for small groups, with chaffing pans for warm items. The taco bar is something everyone loves. Now...can you tell me how Chipotle gets their corn chips so light? I am guessing they have a propritary thin white corn tortilla. All my grocery store tortillas are thick and the chip comes out tastey, but heavier.
Gonna be a great Saturday morning once again! I've been using cooking with Chris' chipotle recipe as my go to almost every other week since it's so easy and simple to make. Can't wait to try this one out too!
Thank you so much!! I sincerely appreciate your generosity! If there are any recipes you’d like to see, please let me know. I promise I’ll put them on my list! Thanks again. And I hope you have a wonderful day!
Hi Jason!!! I enjoyed this video. Thanks for all the wonderful tips.I like to buy the bowl and get a few wraps on the side. Your meal looks super delish...Thanks!!!...Great Video!!!...🦋
You do a great job of recreating restaurant dishes. You have a way of getting former/current employees to tell you the ingredients including brand names.
I’ve done Cooking with Chris’ version of the chicken, and it is very good if you want to use canned chilis. I do look forward to trying this version too.
You’re the MAN! Thanks so much for sharing- I thought I was the only one thinking Chipotle doesn’t taste like it used to. Glad to know I wasn’t crazy! Would love to know the recipe for their black beans if you ever do a follow up to this video!
🙌🏼🙌🏼🙌🏼YAAAAYYYY!!! Jason’s made it into the sponsorship leagues!!!🙌🏼🙌🏼🙌🏼 I trust no one more implicitly to wield this power with absolute honor and responsibility ⚔️🛡⚔️
This video is an incredible resource and possibly your best one yet - which would be high praise! You've definitely cemented your niche in the FoodTube sphere.
I LOVE cooking along with your videos (You're officially the only youtuber I cook with). Just made your walmart Ramen and my mind was blown. Can't wait to cook this!
Oh man, that has to be my #1 tip to anyone making beans is to add an acid to them. 2nd most important thing after salt to give beans flavor! Also, if you have an air fryer; air fryer corn on the cob is where its at! 15 minutes at 375 or so, turning every so often, roasty toasty perfection
This guy is just casually shooting and editing food videos like a damn wes anderson movie and I can't unsee it. Tons of quick-cut centered insert shots, even a few cheeky push zooms! It gives these videos a ton of character and makes them pretty fun to watch : )
Can't wait to try this. I've done another youtuber's version and it was very good, just different. All of these other tips are awesome. You're the best! (Btw, making your fried rice as we speak! Moved away from the chicago area and never found that fried rice again, but what I make at home is amazing now!)
Thank you for another delicious recipe! You’ve been spot-on with all your dishes and now I can’t wait to make this one! Your content is so thorough and fun to watch! Have a wonderful day! 😋
I was about to complain you didn't mention the vinaigrette in the preview, but then I saw it in the chapters. Guess I need to bust out the griddle and send chipotle one last "fuck you" letter.
Omg. This makes me so happy!! If you’d cover the black beans and the medium tomatillo salsa, it would be amazing!! Do they use the same marinade for the steak? I used to go to chipotle enough the people working there knew my order. I haven’t been in months. It’s so not good anymore.
Thank you so much, Stephen! This is incredibly kind of you! If there are any recipes you’d like to see, please let me know. I promise I’ll put them on my list! Thanks again for your generosity! I sincerely appreciate you!
Hi Jason, I am really enjoying your videos, they are so informative, straightforward to the point; you're just an excellent instructor. wishing you all the best much love, senior lady frm Chicago. ❤
Any recommendations on other herbs to use for those of us that don't eat cilantro? I know it won't be the original that you so painstakingly worked on, but I would value your ideas on substitutes.
amazing details and video. i know for a fact that for their chips, it's very simple. it's something like: - fry chips, take them out - toss on lime juice to the fresh/hot/warm chips (but now i think its the citrus juice you mentioned) - toss on salt thats what gives them the slight zing/lime flavor. how much? don't know. dang. i used to have a screenshot from the ingredients list of the "chipotle queso/cheese sauce". its been years, i'll have to see if i can find it again. 1 thing i remember that was odd about it, it didn't have any "science thickeners/emulsifiers" that most other commercial cheese sauces had. no - sodium citrate - karageenans - ........i'm tired and can't think of the others you'd see on labels now days, but you get the idea.
Chef John has a pretty good queso recipe on Allrecipes that would be a good starting point. I skip his first step and go straight to adding the evaporated milk to the pot with a can of Rotel.
I make my own chili powder by toasting and grinding dried chilis. I have one HUGE piece of advice. If you can, toast those bad boys outside. You will end up macing your house with the fumes from the toasting. And if you out the in a blender to make a powder, you will will 100% want to do that outside and do not for the love of all that's dear to you, open the blender immediately. And you live in Texas? I'd recognize those yellow HEB coupons and Hill Country Fare anywhere. After watching the entire video, Dude, you need to get a sponsorship from HEB. You had massive product placement for them.
Words can’t describe how happy I was when I saw the episode come out! I commented a while back requesting this one keep up the good work! You’ve got to do Nando’s next haha
I was really hoping you'd tackle the Beef Barbacoa. I've tried for years to find a good copycat recipe with only getting around 75% there. Definitely going to try the roasted corn and guac!
Making this now and it looks super tasty! Be careful how hot the seeds / innards of the chipotle are (wash your hands well multiple times after before touching other things or lips etc)
Thank you so much! I sincerely appreciate you! If there are any recipes you'd like to see, please let me know and I promise I'll put them on my list. Thanks again!
This was excellent. Thank you. I'm hoping that we'll see some more chipotle videos in the future. I'd love to be able to make their old barbacoa at home.
Chipotle's has gotten TOO EXPENSIVE. We have quit eating there, because we are not gonna pay $15+ / $20+ bucks each item. It's just TOO MUCH. So, we are learning how to copycat Chipotle's and then also copycat whatever else we want to eat. Because we've got to cut down our monthly expenses, and this is one area where we can really save. Thank you, Jason, for showing us what you have learned. And, this is helping so many Americans make it through this time of intensely-increasing inflation, because it's not just 7% (like Gov says). It's more like 20% (or more) -- maybe even 30% -- inflation in every area, probably even more. But, anyway, your videos sure help to keep us in the Middle Class and having money left over at end of month.
Check out Made In's Carbon Steel collection by using my link to save on your order - madein.cc/0524-jasonfarmer
It is not lost on us that this could have been like 8 videos, thank you so much for putting it all in one place!
Thank you for noticing! I was seriously debating that!
@@farmageddon That was honestly a great creative decision, and prevents one of the issues with your Benihana recipes, that the information is quite fragmented, and can make it harder to find non-Benihana recipes in your video tab by crowding out the others.
"Welcome back to my Chipotle series..."
So well said!!
From my family to yours, thank you for caring about us and helping us to endure this inflation. Channels like yours, keep us able to have good food at home without paying exorbinant prices when we dine out.
He's the best on RUclips with this stuff!!!!!
Thank you, PoeLemic! That's the precise reason I made this video!
If there are any recipes you'd like to see, please let me know and I'll put them on my list!
I sincerely appreciate your generosity! Thanks again!
Hey, Jack! Great to see you!
@@farmageddon My daughter love the Cheesecake Factory Chinese Chicken Salad. It's now $100 for us three to have 3 salads there. Please help!
I tried this recipie. There were a few concesions I had to make.
1. I made the adobo paste. I cut and de-seeded the chiles. It was arduous but the flaver after following this recipie was amazing. I froze some and kept some in the fridge.
2. I used canned pinto beans instead of dried.
3. I used canned roasted corn.
Everything else was followed exactly.
Results:
This was amazing! The chicken was full of flavor without being overly spicy (I love spice but my son does not. He loved it.) I did both chicken breasts and thighs. Cooking times were different. The breast flavor itself was entirely seasoning and was great. The thighs had a fatty, milder flavor but added more chicken flavor to the mix. (I preffered the thighs)
The corn salsa was fresh, vibrant, and delicious.
The rice was simple but had a soft overtone of cilantro and citrus. Salt levels were excellent.
The beans were extremly tasty and held their own with the other components.
Fajita vegies were tasty.
I am adding this to my meal prep routine. The adobo paste is a lot of work but in large batches it's well worth it. Everything else is easy to do and tastes amazing.
This is one of my favourite cooking channels!
Thanks for trying the recipe! I'm really glad you enjoyed it!
I went to chipotle the other week, first time in like 5 years .. holy crap it was salty
@@farmageddon An additional side. I used your recipie as a meal prep. Your comments on the adobo paste were excellent as I have two more batches saved up for the next meal prep. I cannot thank you enough for your studies and excellent direction on prep. Please keep up the solid studies and explainations. I am excited for what you have next.
@@Mr.Helper.I have had that issue at Chipotle a lot. Way too much salt.
For freezing sauces like the adobo, I love using an ice cube tray. When they're frozen just put all the sauce cubes in a big ziploc bag and take out as many as you need when you need them.
Great tip!
Man you just answered the worlds most wanted answer to why Chipotle is not so good anymore!! I didn't realize all the changes they'd made makes ALL the difference!! Thanks for doing the research and the video all in one. KUDOS to you!!!
My wife and I made this! It was absolutely amazing. Very flavorful and almost addicting. Admittedly,.it is a bit of a process however, your patience will be rewarded!
Glad you liked it! Please tell your family I say hello!
Thanks Jason! Once again you go above and beyond. There is no one on YT delivering what you do! So a big thank you from my family to you. We are trying this out tomorrow. If you ever have time figure out PF Chang’s Kung Pao shrimp I would gladly donate to unraveling that mystery I can come close but just can’t dial it in. That is what we love though about you, the relentless drive to get it right and allow us at home to recreate these amazing dishes. Thank you again!
Thank you so much, Chris! I sincerely appreciate your generosity! I'll put PF Chang's Kung Pao shrimp on my list of dishes to investigate!
Thanks again, man! And please tell your family I say hello!
@@farmageddon I am going to use your adobo base for the Chipotle Barbacoa. I've always thought the chipotle peppers in adobo sauce that's used in all the other copycat recipes out there just don't quite cut it. I have the morita chilis in my possession. I plan to make a big batch and freeze it, then make a 4lb chuck roast and pressure can the leftovers for future quick chipotle meals. Thanks so much for all these recipes. You do copycats better than anyone.
@@TailgatesTeraBITES thank you!
This is one of the best videos ever! 1) So much info, 2) Clearly well researched…he put an insane amount of time and effort and worked with multiple sources to provide accurate information, 3) Specific recipes. One of my greatest pet peeves…knock off recipes with optional ingredients…if something is a knock off, there should be no optional ingredients because it’s a specific recipe. If I know don’t like something, the onus is on me to make adjustments. 4) As a random bonus, the “authentic experience” moment near the end was hilarious!
Thank you so much!
Thank you!
I must make this immediately! Thank you for including both volume and weight measurements, very helpful! Seriously, this is the greatest cooking channel on the internet. I can’t tell you how long I’ve been trying other recipes in vain to reproduce restaurant dishes like Chipotle, Chick fil A, beef lo mein, etc.
For additional help, read my comments above, and you'll see where we found the EXACT RECIPES (or good copycats) of Chipotle's. Because Chipotles gives TOO LITTLE and charges TOO MUCH. Good luck, @PaulS. I hope you are able to copy it close enough to make you happy with your duplication of the GOLD from their "SUPPOSED" FORT KNOX.
What's up, Paul! Great to see you! I hope you're well!
Also, there's a recipe document in the video description with all the info in it. Probably easier to use that if you plan on making the recipes. If you can't find it, shoot me a message and I'll email it to you! :)
Excellent, thank you! Of course the dried chipotles were the one Mexican chili my grocery store was out of (maybe someone else in town watched your video before me!), so I’ll have to wait until they arrive from the Internet.
The level of these videos is insane. I do a quick and dirty version of the chipotle chicken all the damn time but I'm definitely making a big batch of the legit marinade.
Thank you!
Just as I'm about to ask if I should use traditional or Mexican oregano, Jason's got the answer and the explanation handy!
SAME
the manager at the end got me lol
I felt that. I got the feeling this one was personal.
probably the most common thing I heard from people that work there.
There he is! Our man's back with some good stuff.
This video was epic. you spoil us with all the different recipes for the components here and with some subtle tweaks the entire dish could be pushed to any sort of chicken and rice bowl. the possibilities are literally endless with this one video. Well done.
Thank you, Bob! I'm glad you like the video!
Jason, please don’t take all the compliments you get lightly! You are truly the very best at compiling exact information for reproducing our favorite dishes and restaurant offerings. The Chipotle Burrito Bowl preparation is a multiple day task so I really appreciate not only preparation info but storage details. I can start a week before my guests arrive! Thank you wholeheartedly!!
I had my roommate dress up as the manager when I did this and he actually wrote me up and then fired me. This recipe is legit the best! But for realsies, I enjoyed this video. Thanks, Jason. :3
😂
This video is SO well made! I can tell how much work you put into this and gathering this much information all pressed down into 20 minutes is insane. I enjoyed it a lot, thanks for making it!!
Thank you!
Your channel is a gift to society.
Thank you!
Feeding the engagement machine. Thanks for all the hard work testing and producing this stuff. You've been the source of many amazing meals
Thank you!
infuriating how little attention this is drawing. thank you for shaping the way my family and I eat-you’ve brought so much flavor to our lives and allowed me to remake dishes for much cheaper. you deserve so much more for your craft
Thank you so much! I sincerely appreciate that! I think it will do well long term. But I've never done a Mexican or fast food recipe before, so it's a little outside my audience. But I'm hopeful it will pick up eventually! We'll see!
jason, thanks for making these videos. it's troubling to make iconic dishes at home and only execute 90% of the flavor you're aiming for.
Great video! New subscriber. I just finished eating part of a chicken burrito bowl from Chipotle. It was a bit lackluster. I actually came to RUclips to find their corn salsa recipe, and I got so much more. The honey vinaigrette was an exciting bonus! Thank you!
Jason's Miso Sauce: "I go on everything!"
Jason's Adobo Sauce: "Hold my beer."
Now this is going to be a lot of work doing all of this (thank you for doing all of this!) but the challenge is accepted, I am going to do this. I love the old Chipotle and rarely go there any more because it just is not as good as it used to be. And the fact that I can prep and store a lot of this is fantastic. I am going to do some research and see if I can actually can some of the sauces for shelf storage. This is going to be fun.
I was just thinking of making a chipotle bowl yesterday and this morning I got a notification that you have made just what I was looking for!! Thank you!!
Pleasure to be of service! I hope you enjoy the recipe!
I made the Chipotle chicken recipe found on YT from a former worker and it's plenty close enough for me. I make it all the time. And while I appreciate the time you take to cook with dried chiles, using chipotles in adobo sauce from a can is so much easier. I'll give up a little "depth" for a much easier process. But I will give this recipe a shot and see if the flavor is way better. I love your work. Big fan of the Benihana chicken fried rice. Edit - Ok, I finished the video. Making a huge batch and freezing the leftovers seems very reasonable. I'm going to give it a shot.
same thought. appears to be rather an involved process, but to batch cook a large quantity to freeze/refrigerate seems not unreasonable of a time investment given the ostensibly higher quality/authenticity/flavor
I totally disagree. The Chipotle peppers in adobo sauce isn't quite close enough. it's in the ballpark, but I never thought it was close enough to stop me from raving that chipotle taste. I an hoping that this time I have found the secret in these morita chilis
Your channel has aged so well it guides us in a time of need
Thank you, Jason! Your videos and recipes are excellent. I am going to make these recipes and give the burrito bowl a try. I typically don't eat at Chipotle, but I do love Mexican foods very much, so this is a welcome treat! Your instructions are always clear and concise, and use the correct ingredients. Thank you again! 😊💖🙏🏻
Thank you, Lisa!
That adobo sauce is seems like the key to what I have been missing. The use of lemons and honey also were missing from all my prior batches. I am looking forward to doing it exactly like this. I sometimes cook for small groups, with chaffing pans for warm items. The taco bar is something everyone loves. Now...can you tell me how Chipotle gets their corn chips so light? I am guessing they have a propritary thin white corn tortilla. All my grocery store tortillas are thick and the chip comes out tastey, but heavier.
I've not looked into their chips. But if I find out anything I'll let you know!
Such great videos! It's so obvious you spend so much time and effort on them, and it certainly pays off! Thank you for sharing!
Thank you! I sincerely appreciate you!
Amazing! Please share the spicy red and green salsas too!
All your recipes look so delicious Jason. I also watch your videos because you have a nice voice… Really nice calm soothing beautiful voice. 😊💙
Gonna be a great Saturday morning once again! I've been using cooking with Chris' chipotle recipe as my go to almost every other week since it's so easy and simple to make. Can't wait to try this one out too!
Thank you for the thoughtful comment! It's a pleasure to be of service!
Simple recipes that use similar ingredients, all in one video. This is going to be a common dinner for me. Thank you!
Welcome back Jason! Love your content ❤❤❤❤
I love how meticulous you are with these videos- and you even go as far as to create a Google doc. Thank you! ❤
Thank you so much!! I sincerely appreciate your generosity!
If there are any recipes you’d like to see, please let me know. I promise I’ll put them on my list!
Thanks again. And I hope you have a wonderful day!
This man is a national treasure
Thank you!
*international treasure. not all of us live in the states
Hi Jason!!! I enjoyed this video. Thanks for all the wonderful tips.I like to buy the bowl and get a few wraps on the side. Your meal looks super delish...Thanks!!!...Great Video!!!...🦋
Outstanding video! Can't wait for the follow up video for Chipotle barbacoa. I can't get the spice mix just right for the braise!
I have to agree with all of these nice comments, I really respect your work on this platform and have loved loved loved the recipes!
Thank you, @stainedhands - I really dig the the stuff you make on your channel. Very creative!
I'm here for it Jason is the champion of recreating my favorite takeout restaurant eats
You do a great job of recreating restaurant dishes. You have a way of getting former/current employees to tell you the ingredients including brand names.
I’ve done Cooking with Chris’ version of the chicken, and it is very good if you want to use canned chilis. I do look forward to trying this version too.
Your dedication to finding the exact ingredients and recipes to your dishes amazes me. Good work per usual! 👏🏼👀
Wow, I’ve been waiting my while life for this! 😂 I downloaded his chipotle recipes to ibooks in case this video gets taken down. ❤
Thanks, Joel! I'm glad you enjoyed the video!
I KNEW Chipotle changed their recipes; their food used to be so much better!
Qdoba is much better in my opinion.
I've never eaten at Chipolte. I'm happy to know I'm getting the OG sauces. Thank you!
You’re the MAN! Thanks so much for sharing- I thought I was the only one thinking Chipotle doesn’t taste like it used to. Glad to know I wasn’t crazy! Would love to know the recipe for their black beans if you ever do a follow up to this video!
I'll do those in a future video, for sure! :)
I love adobo sauce! Even bbq sauce w adobo and mayo w adobo are my favorite! i love dried chiles 🌶️🌶️🌶️
🙌🏼🙌🏼🙌🏼YAAAAYYYY!!! Jason’s made it into the sponsorship leagues!!!🙌🏼🙌🏼🙌🏼
I trust no one more implicitly to wield this power with absolute honor and responsibility ⚔️🛡⚔️
Hi, Joy!! Thank you for the kind words! I hope you are well! :)
Buddy, I am so excited to try this. The beans in the Instapot is something I haven't done yet. Thanks for the awesome videos!
Next up "How to make original authentic cola using their secret recipe"
Dude, your videos always rock.
Whenever you put out a new one, I'm all over it.
Perhaps the best food channel on RUclips.
Thank you, Jeff!
This video is an incredible resource and possibly your best one yet - which would be high praise! You've definitely cemented your niche in the FoodTube sphere.
I LOVE cooking along with your videos (You're officially the only youtuber I cook with). Just made your walmart Ramen and my mind was blown. Can't wait to cook this!
Thank you, Peyton! I sincerely appreciate that!
Oh man, that has to be my #1 tip to anyone making beans is to add an acid to them. 2nd most important thing after salt to give beans flavor!
Also, if you have an air fryer; air fryer corn on the cob is where its at! 15 minutes at 375 or so, turning every so often, roasty toasty perfection
This guy is just casually shooting and editing food videos like a damn wes anderson movie and I can't unsee it. Tons of quick-cut centered insert shots, even a few cheeky push zooms! It gives these videos a ton of character and makes them pretty fun to watch : )
HECK YEAH! A great looking chiptole bowl recipe. Thanks for the great content as always Jason!
Can't wait to try this. I've done another youtuber's version and it was very good, just different. All of these other tips are awesome. You're the best! (Btw, making your fried rice as we speak! Moved away from the chicago area and never found that fried rice again, but what I make at home is amazing now!)
Thank you for another delicious recipe! You’ve been spot-on with all your dishes and now I can’t wait to make this one! Your content is so thorough and fun to watch! Have a wonderful day! 😋
Thank you!
12:58 I remember when they changed this, I started getting black beans ever since. The original pinto recipe was so much better.
100%! Also, great to see you, Samston! I hope you're well!
Thanks so much for the detailed written recipes. Super helpful! Going to try this over the weekend.
I INSTANTLY jumped to the pinto bean section to see if you'd include bacon. You don't miss a thing!
Content & formatting is superb, as well.
Thank you!
It's a good morning when I get up and see Jason has posted another video!
Thank you!
superb clarity and detail.
hoping you will continue to do more restaurant dupe recipe videos
Heck yes! Have tried so many of this man’s recipes and they are pretty amazingly accurate.
Thanks for trying the recipes! :)
Yes! Been waiting for this. I've been trying other internet recipes and you're so right. Thanks Jason!
Great recipe Jason. I look forward to continue learning your recipes. You know your stuff!
I was about to complain you didn't mention the vinaigrette in the preview, but then I saw it in the chapters. Guess I need to bust out the griddle and send chipotle one last "fuck you" letter.
Hey Jason Farmer!, again thanks for another great recipe. And hopefully you have a safe travels this holiday weekend. 👍👍✌️
Thank you! I hope you have a good Memorial Day too!
He's back we need more of this thanks looking forward for the Chick-fil-A grilled chicken episode 😋
I can't believe I never thought of corn in an air fryer. That's genius.
the effort, knowledge & time that went into this must have been insane.
Subscribed, you earned it.
Omg. This makes me so happy!! If you’d cover the black beans and the medium tomatillo salsa, it would be amazing!! Do they use the same marinade for the steak? I used to go to chipotle enough the people working there knew my order. I haven’t been in months. It’s so not good anymore.
Same marinade for the steak. But no vinegar or honey.
You continue to make impressive and informative videos better than many celebrity chefs! Thank you.
Thank you so much, Stephen! This is incredibly kind of you!
If there are any recipes you’d like to see, please let me know. I promise I’ll put them on my list!
Thanks again for your generosity! I sincerely appreciate you!
Hi Jason, I am really enjoying your videos, they are so informative, straightforward to the point; you're just an excellent instructor. wishing you all the best much love, senior lady frm Chicago. ❤
Fantastic detail video. Thank you for doing this. Great filming!
This is a very good video.
Thank you, Brian! I really appreciate that!
Any recommendations on other herbs to use for those of us that don't eat cilantro? I know it won't be the original that you so painstakingly worked on, but I would value your ideas on substitutes.
I would do oregano! Or you can leave out herbs and just make citrus rice.
It's been a long time since I went to Chipotle I can't even remember what thing I used to get 🤣🤣🤣 I'm good thank you for the video & information.
amazing details and video.
i know for a fact that for their chips, it's very simple. it's something like:
- fry chips, take them out
- toss on lime juice to the fresh/hot/warm chips (but now i think its the citrus juice you mentioned)
- toss on salt
thats what gives them the slight zing/lime flavor. how much? don't know.
dang. i used to have a screenshot from the ingredients list of the "chipotle queso/cheese sauce". its been years, i'll have to see if i can find it again. 1 thing i remember that was odd about it, it didn't have any "science thickeners/emulsifiers" that most other commercial cheese sauces had. no
- sodium citrate
- karageenans
- ........i'm tired and can't think of the others you'd see on labels now days, but you get the idea.
Very interesting! I didn't know any of that about the chips!
Chef John has a pretty good queso recipe on Allrecipes that would be a good starting point. I skip his first step and go straight to adding the evaporated milk to the pot with a can of Rotel.
Do chipotle steak, pico de gallo, lettuce, and carne asada next!
Bro your content is incredible. Thank you.
Thank you very much. I sincerely appreciate you!
I make my own chili powder by toasting and grinding dried chilis. I have one HUGE piece of advice. If you can, toast those bad boys outside. You will end up macing your house with the fumes from the toasting. And if you out the in a blender to make a powder, you will will 100% want to do that outside and do not for the love of all that's dear to you, open the blender immediately. And you live in Texas? I'd recognize those yellow HEB coupons and Hill Country Fare anywhere.
After watching the entire video, Dude, you need to get a sponsorship from HEB. You had massive product placement for them.
Words can’t describe how happy I was when I saw the episode come out! I commented a while back requesting this one keep up the good work! You’ve got to do Nando’s next haha
I'll put Nando's on my list!
I was really hoping you'd tackle the Beef Barbacoa. I've tried for years to find a good copycat recipe with only getting around 75% there.
Definitely going to try the roasted corn and guac!
Making this now and it looks super tasty! Be careful how hot the seeds / innards of the chipotle are (wash your hands well multiple times after before touching other things or lips etc)
Your awesome content is appreciated. Can't wait to try this recipe!
Thank you so much! I sincerely appreciate you! If there are any recipes you'd like to see, please let me know and I promise I'll put them on my list.
Thanks again!
Now. THAT was a breakdown. The science and art of cooking is revealed like no other on this channel.
Great video! Do a follow-up with steak, black beans, and the medium salsa!
This was excellent. Thank you. I'm hoping that we'll see some more chipotle videos in the future. I'd love to be able to make their old barbacoa at home.
This is the moment in life I’ve been waiting for.
Thank you
I’m so excited to try this! Can you do their barbacoa next? Even just a write up would be great. I’ve always wanted to make it at home.
I'll put that on my list of dishes to investigate!
@@farmageddon my hero
Awesomely useful vid, hope to see a takedown of chipotles hot salsa in the future!!
Thank you!!! I am excited to try these tips. My spouse loves Chipotle.
This needs to go mega viral
Chipotle's has gotten TOO EXPENSIVE. We have quit eating there, because we are not gonna pay $15+ / $20+ bucks each item. It's just TOO MUCH. So, we are learning how to copycat Chipotle's and then also copycat whatever else we want to eat. Because we've got to cut down our monthly expenses, and this is one area where we can really save. Thank you, Jason, for showing us what you have learned. And, this is helping so many Americans make it through this time of intensely-increasing inflation, because it's not just 7% (like Gov says). It's more like 20% (or more) -- maybe even 30% -- inflation in every area, probably even more. But, anyway, your videos sure help to keep us in the Middle Class and having money left over at end of month.
You are the hero we needed in these challenging times.
Very happy to see the salad dressing recipe. I am among those crazy for it :)
Just what I need to watch today! ❤