If you’ve ever been to Chipotle, then you know how wonderful their food is! It’s definitely filling and worth the money. However, it’s not always convenient to stop by on your way home or while out running errands. Nevermind the fact that for just John and I it’s $20+ to eat (I blame him and his guacamole) – Luckily for us the kids aren’t fans! Thankfully, Gina of Skinnytaste has marveled me yet again with her lovely kitchen skills and created the perfect Weight Watcher-friendly Chipotle recipes you can enjoy in your own home whenever the mood hits! Barbacoa Beef, Cilantro Lime Rice and Corn Salsa anyone?!
Barbacoa Beef
Ingredients:
3 lbs beef eye of round or bottom round roast, all fat trimmed
5 cloves garlic
1/2 medium onion
1/2 lime, juice
2-4 chiptoles in adobo sauce (to taste)
1 TBSP ground cumin
1 TBSP ground oregano
1/2 TSP ground cloves
Salt and pepper
3 bay leaves
1 TSP oil
1 cup water
Directions:
Place garlic, onion, lime juice, cumin, oregano, chiptoles, cloves in a blender.
Trim all fat off meat, cut into 4 inch chunks. Season with salt and pepper and brown on high heat in 1 tsp oil. Add liquefied spices, water, bay leaves and simmer on low two hours in a pressure cooker. (If you are making this in a regular pot, you will have to double the cooking time to at least 4 hours or more, covered on low flame and add more water from time to time to make sure it doesn’t dry out.)
Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks, and reserve the liquid for later (discard the bay leaf). Return the shredded meat to the pot, adjust salt and cumin (you may need to add more) to taste and add some of the reserved liquid back. Simmer uncovered for about 10 minutes to let the flavors penetrate.
Chipotle’s “Skinny” Cilantro Lime Rice
Ingredients:
1 cup extra long grain rice or basmati rice
1/2 lime, juice of
2 cups water
1 TSP salt
3 TBSP fresh chopped cilantro
3 TSP vegetable oil
Directions:
In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.
In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.
Corn Salsa with Lime
Ingredients:
4 cups (20 oz) cooked sweet yellow corn, cut
2 vine ripe tomatoes, diced
1/2 red onion, diced
1 scallion, diced
1-2 jalapeños, diced (remove seeds unless you like it really spicy)
2 tbsp chopped cilantro
1 1/2 limes, juice of
Chipotle chili powder, to taste
Salt and fresh pepper, to taste
Directions:
Combine all the ingredients and refrigerate for about an hour.
***SIDE NOTES***
I made my beef in the crockpot by cooking it on high for about 5 hours. Then I turned the crockpot off, shredded the meat, and let it sit to absorb the juices. I used about 3 chipotle peppers, but I think next time I’ll use 1-2. You can easily substitute chicken breasts or pork for the beef too! Also, since the meat ended up spicier than I intended, I left out the jalapeños and chili powder from the salsa.
***NUTRITIONAL FACTS***
Barbacoa Beef
Servings: 9 • Serving Size: 4 oz • Old Points: 4 pts • Points+: 4 pts • Calories: 161.4 • Fat: 5.0g • Protein: 24.9 g • Carb: 2.8 g • Fiber: 0.7 g
Chipotle’s “Skinny” Cilantro Lime Rice
Servings: 4 • Size: 3/4 cup • Old Points: 4 pts • Points+: 5 pts • Calories: 201.0 • Fat: 3.4 • Carbs: 37.4 • Fiber: 0 • Protein: 4.0 g
Corn Salsa with Lime
Servings: 12 • Size: about 1/2 cup • Old Points: 1 • Points+: 1 pts • Calories: 52.5 • Fat: 0.7 g • Carb: 11.7 g • Fiber: 1.8 g • Protein: 2.0 g • Sugar: 1.8 • Sodium: 10 mg (without salt)
