I saved $100s on Chipotle with this recipe
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- čas přidán 6. 12. 2022
- The only "fast food" meal that I eat, only cheaper and more macro friendly. Have your Chipotle your way for nearly a third of the price! Blind taste test and review at end.
⚪COMPARISONS⚪
~ COST ~
Typical cost for me for chipotle steak bowl
$9.60 w/o guac
$12.00 w guac
Total Cost for 6 Chipotle Bowls, Homemade (Spices Included)
$21.12
$3.52/Bowl
6 Bowls in Total
~ MACROS ~
PER MY BOWL
Cal: 738
P: 54g, C: 101g, F: 16g
PER CHIPOTLE STEAK BOWL
Cal: 960 (from more guac)
P: 45g, C: 93g, F: 45g
~ TASTE ~
“More Chipotle Than Chipotle”
⚪FULL RECIPE⚪
~ INGREDIENTS ~
MARINADE & MEAT
- 3 cloves garlic
- 1 tbsp (14g) tomato paste
- 1 tbsp (14g) (apple cider) vinegar
- 1 tbsp (15g) olive oil
- 2 tbsp (12g) ancho chili powder
- 2 ½ teaspoons (7g) cumin
- 2 ½ teaspoons (2.5g) oregano
- ½ tsp (0.8g) garlic powder
- 2 tsp (12g) salt
- 1 tsp (2g) black pepper
- ½ tsp (2g) paprika (smoked)
- ½ tsp (1g) cayenne (optional)
~¼ c water (more if too thick)
- 2-2.5 Ibs (1kg) pork tenderloin
ADD-INS
- 2 8.5oz cans corn (or 1 Ibs (½ kg) frozen corn)
- 2 14.5oz cans diced tomatoes (or 4 fresh Roma, diced)
- 1 bunch of cilantro
- 1 large red onion
- 2 bell peppers
- 2 jalapeno peppers
- 2 limes
- 1 lemon
- 405g (2 ¼ c) long grain brown rice (or rice of choice), washed +
- 1 ¾ c water
- 2 15.5oz cans pinto beans
- 120g shredded mozzarella cheese
- 2 medium (3 small) avocados
- Shredded romaine or green leaf lettuce
- Salt (to taste)
- Olive oil (as needed)
~ INSTRUCTIONS ~
- Blend the marinade ingredients together and cover the tenderloin with it.
- Marinade tenderloin 30 minutes-Overnight (the longer the better).
- Julienne the peppers and onions and prepare the other toppings.
- Set oven to 400 F (204 C).
- Wash rice and pressure cook on high for 22 min. (10 min. natural release) (or simmer covered in 4 ½ c water on stove for 45 min. and sit covered for 10 min.)
- While the rice is cooking, sear the tenderloins on all sides on high heat.
- Deglaze with ½ c water.
- Add meat, deglazed pan juices, and what’s left of the marinade to glass baking dish. Cover. Place in oven for 20 mins.
- Saute bell peppers and onions in pan on med-high heat in a bit of oil and seasoning.
- Remove veg and immediately add in pinto beans. Simmer with some water and season.
- Remove cover from meat and cook for 5 more mins. or until internal temp reads 145 F (62 C)
- Release pressure on rice and open pot. Remove meat from oven and let rest for 5 mins. on cutting board.
- Scrape all juices and sauce from baking dish into a large bowl.
- Cube meat and mix into sauce.
- Finish preparing rice and plate your bowl.
⚪CHANNEL INFO⚪
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⚪OTHER VIDEOS⚪
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⚪PRODUCTS I USE⚪
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✌️ - Jak na to + styl
Fantastic to see a cooking channel on CZcams that uses ingredients and cookware that people can buy at your average supermarket. Keep up the great work.
Always, man!
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Yes! I just found this channel and was thinking the exact same thing. It makes me feel like everything he’s showing us is achievable.
I couldn't agree more! This is healthy cooking I will actually incorporate into my life rather than stunt cooking.
THANK YOU FOR DOING THE ACTUAL COST OF THIS MEAL. I can’t stand when creators just include the cost per serving as if people can buy in the same manner.
Or when they say something like "you can make a better Big Mac at home" yeah no shit I can make something better than a minimum wage employee with 2 hours and $75 worth of ingredients
@scotty2tone and it ends up being nothing like a fast food burger. its like a sous vide 4 kg fois gras burger.
I found you from your 10 year breakfast video and honestly love your channel. Everything you do is practical and makes sense. Can’t wait to see you blow up!
Omg sameeee. I truly love his cooking videos 😍😍😍😍
Wow! Thanks for writing out the ingredients and instructions! You da man!
I love your reuse of pans, vegetables, and juices! what a resourceful recipe that is perfect to build off of! Thank you for this!
I love your formula for making videos and the very straightforward nature of your content! I remember seeing your 10 year breakfast video and really hoping that you'd keep creating content. Hope to see you in my subscription box soon!
Thank you! More coming!
Very nice! I appreciate the efficiency you build into your recipes by 'cleaning' your pan with the next slate of ingredients and handling different stages of prep ahead of time. You make sure not to waste any opportunity for flavor development and that's gonna result in great food every time. Great videos, as always!
Much appreciated, man! ❤️
Literally best up and coming cooking channel there is. Quality content, some humor and amazing results. Also Your bread recipe is the best I've ever tried. Keep it up, just a matter of time til you make it big. Greetings from Germany🇩🇪!
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Newcomer to your channel here and already a fan. You're straight to the point (looking at you, online recipes) and explain your decisions and techniques clearly and succinctly. You take the same approach to your cooking that we do at home - macro-conscious, and avoid the bad stuff. I'll be checking out the rest of your vids for sure. Don't ever change - your understated straightforward style is why you're awesome. I particularly liked the blind taste-test at the end. No frills, just you and your bro and a little table.
On a recipe-specific note, think this same marinade can be used for chicken with equally tasty results?
Edited to add - thanks for including measurements in grams too! I'm in the US but prefer to use the scale to cook.
Thank you very much! This is why I do this ❤️. More to come!
I’ve used this marinade with chicken with great results!
I had been looking for another use for pork tenderloin! It's tasty and super lean. TY for the new technique! It's going to make it into my meal prep rotation.
I watched your 10 year breakfast video. I had no idea you could cook potatoes that way and it has changed my life!!!! I would love to try this one too, but I don't have a oven so I'll try to figure it out.
And you know how it was made and know all the ingredients included. Looks bomb. Thank you! Keep pushing real food 🤙🏼
A staple treat for me now. Thankyou for sharing this recipe mate. The flavours are unreal!
You’re very welcome, man! Just made it for my family last night. Always a hit!
Your screen presence and presentation style looks like you've been doing this for years! I am excited to keep watching your videos and seeing what other recipes you put out!
Much appreciated, man! Always more to come 😁
Awesome! I'm a huge fan of your burrito recipe, so it's great to see you putting out more stuff. I'm still patiently waiting for that chicken tikka version ;)
It could just be my imagination, but it looks like you've improved your camera angles as well, not as zoomed in at before.
😉
From a young chef that has learned the entirety of his cooking from grandma, CZcams videos and working in a kitchen, I must say that I look forward to watching every video I see you put out. Great work.
Thank you for this comment. Thank you, truly. More to come 😁
Ive been looking for a way to use tenderloin effectively. Nice work bro
Just made this meal, it was fantastic, great job with the recipe.
OMG. We made this tonight and it’s amazing!!! Thank you so much❤
Hehe! You are very much welcome!
Definitely giving this a go. Thank you.
Mexican trick add the cilantro and a little salt or knorr when you cook the rice…so much more flavor then adding the cilantro after
Haven't really cooked much with pork, might use this as my entry somewhere in the future
I just found your channel. **YAY**. I believe in you already. Subscribed.
A legend in the making
i just found your channel and you've uploaded a new video, hell yea
cutting out onions, as I despise them...other than that, this looks great. pork is awesome and gets a bad rap that I never believed. so lean and versatile
Best wishes on your channel startup, definitely a lot of potential!
Hope you keep going at it, found you like 2-3weeks ago with the "same breakfast for 10 years one" and literally cant tell you "are new" to the platform due to the quality of your content, congratz man!
Thank you, Carlos! It means a lot ❤️
Just saw this video. Great job! I subscribed. Keep it up please
So many steps and things going at once. Looks really good though, great video
Nice recipe
Ahhhh!! Another video 😍
Tbh, I'd be super down to try your recipe. Chipotle burrito bowls have never really impressed me, so I believe your brother when he says yours is better. 👍
ethan, you killed it once again!
Jazmin, thank you!
Amazing video, keep it up
Very nice!
Great vids. Keep it up
Great video!
the editing to this is great lmfao, what software do you use? Love your vids btw!
Thank you! I lmao every time I rewatch that “phenomenal” bit hehe. I use Adobe Premiere Pro.
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Looks tasty, and for half the price 👌👌
so excited to meal prep only the corn bc its that good
Walmart has Chipotle chili spice. It's quite good.
Oooh man 😩 how you manage to make it look better then the original gotta try this
😁 I appreciate it bro 💪
Best vid yet!! Gorgeous boys!~though I may be biased!
Agree!
Imma try this marinade with chicken
Tried for the first time today. Review below !!
8.5/10 taste
Took so long because i kept having to reference the video. I expect to have a drastically lower prepare time the more i cook this. Im surprised how cheap this is. It was a high initial cost bc i didnt own these seasonings or a blender. Taking those out the equation the food was 35.01! I expect minimum 5 dishes out of this which woukd be 7 dollars. I had my parents taste test and they felt they went to a restaurant. I felt the same. MUCH thanks for sharing this delicious cheap recipie that will help me stay on my diet
I appreciate the honest review! I’m glad it is a hit!
If you can catch the tenderloin on sale, the total cost will be even cheaper!
I made this and this is the BEST thing I’ve ever tasted in my life. Thank you bro you’re saving my gains and my wallet
With pleasure 💪
You are doing the lords work with these videos man. I’ve started veganifying your recipes for my partner and I did not know shit could be this cheap. Thank you for your hard work
What’d u use instead of the pork
@@shanapreston_ miracles can be done with tofu, esp the dry kind you can get in Asian grocery stores, seitan, beans, etc.
It means the world to me, man! Thank you ❤️. More to come!
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This looks amazing. You think i can substitute the pork tenderloin with a beef tenderloin?
Go for it! It may cook a bit differently, but everything else should be the same
Brown rice is your go to!? Come on man gotta go with the superior tasting white rice always! Fr tho great vid bro, this was awesome you killed this
Love your content, bro!
Brown rice IS superior, though💪
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This channel is finna blow up and act like it don't no nobody
TIp: put the cilantro stems in the sauces you make that would go with it
Saved some in the freezer for a recipe!
Hi! This looks great, I love chipotle and have it all the time. I’m a skinny guy, and don’t eat pork. what changes would you make for someone on a bulk? and are there any other cost effective proteins to replace pork ? thanks
Thank you! Chicken thighs, I would say. You’d need to figure out how much you need to hit your macros. And then for more calories, just add more cheese or guac or some sour cream.
Two thing I’ve learned from your videos is you LOVE ancho chilli powder and although you also love smoked paprika…you never have it
💀Lmao. True.
the influence of raguasea is undeniable. even uncanny.
I just got chipotle rn 😳
dude I've been sick the last 3 days so I've only had like saltines and water lol. My grocery list is getting lonng watching your videos
New to CZcams.. found your channel. How do i find the amount ( measurements) of ingredients? It says at the bottom but I have nothings
+1 for the correct pronunciation "chipottle"
any idea how well this keeps fresh? I'm alone would have to stretch this over multiple days, maybe up to 5 days...
I would guess that rice and the salad choppings would best be made fresh each day? What's your experience? Thanks!
I haven’t tried it yet-as I manage to eat this within 4 days if I have it for nearly every lunch and dinner-but freezing might be your best friend here. You could freeze half of the meals and keep the rest in the fridge. That is, meal prep the 6 servings ahead of time (minus the cheese, guac, and lettuce) and just toss three of them in the freezer. Whenever you anticipate having one of the servings the next day, put it in the fridge to thaw over night. That’s what I would do if I were trying to make them last.
If you don’t have meal prep containers, you can find some good deals on glass or plastic ones online. I have an affiliate Amazon link for some glass ones in the video description, in case you are interested.
I hope this helps!
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I’m not asking in an accusatory way or anything, but I’m just curious, what does your cooking background look like? I’m looking forward to trying your recipes!
Don’t worry about offending me; I’m open to all questions!
Well, I’ve never had any official training or classes. I started cooking when I was like 6 or 7 maybe: grilled cheese, scrambled eggs, simple stuff my parents taught me and that I wrote down in my little “cook book” lol.
Fast forward a few years and sometime in early high school I made the difficult decision to stop eating all junk food entirely. I researched all the “bad stuff” that could be in processed foods and started “canceling” food item after food item from my diet. Over the years my diet became stricter and stricter and what I could eat started to get more and more basic.
What this meant was that I’d be forced to make all my own meals from that point on (save for a few my parents made). So from early high school, through college, and now almost two years after graduation, I made food nearly every day and for nearly every meal. Atm my only exception to my all-homemade diet is Chipotle, for the simple fact that it’s not on the “bad stuff” list.
And, man, I’ve come a long way. In all my years cooking I’ve taught myself how to make a variety of ethnic dishes, all kinds of breads (including sourdough), fermented and pickled foods, desserts, condiments, you name it I’ve probably done it. And my aim all these years has not only been to cut out the “bad stuff” from my diet and eat the best-for-you food that I can, but to also figure out how to recreate the foods I cut out in a healthy way.
Slight side note: I started studying wild edible and medicinal plants around the same time in high school and got pretty big into foraging. Now I try to incorporate wild edibles into my meals and crazy creations whenever I have the chance. A couple times I helped host a farm dinner with a five star chef from where I live. For the dinners we would go into the woods and forage for like half of the meal’s ingredients. The other half was all local foods from either the farm or nearby rivers. Then we’d go to our little brick oven and cook. What an amazing opportunity!
So, I guess I have a lot of experience in the kitchen. Just no professional experience.
Man that was a lot. Maybe I should start a blog. I could go into a ton more detail, especially regarding my philosophy around food.
@@ethanpaff love this comment!! Great detail!!
Back with a banger! I don’t eat pork, what would you recommend replacing it with?
Chicken breast for similar macros. Steak for similar flavor and texture. Chicken thighs for a good in-between! Cooking times and techniques would vary, of course.
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Where do you get your meal prep bowls?
Hey, Trish! I just updated the descriptions of all my videos to include links to the products I use. They are affiliate links through Amazon, and purchases made through them earn me a small commission. Every video from here on out will include relevant product links, including this one with the meal prep containers. Here’s a quick link for you:
Glass Meal Prep Containers (Amazon affiliate link):
amzn.to/3CbOnim
Thanks for asking!
Babe wake up, Ethan has uploaded another vid 😩
it's not one of your recipes if you're not at least adding 10 pounds of cilantro lol jokes aside I just binged all of your videos so far and I love how simple and easy to understand they are with ingredients that aren't stupidly hard to get, got me feeling like I could do this any day (which I probably could)
Good to hear! That’s the idea 😁
Could we use chicken instaid?
Of course!
I'm confused about the pressure cooker rice. You can literally have perfect rice on the stovetop in under 30 minutes, so what did the pressure cooker add? Normally it saves time, but it didn't here.
Good question. For me it takes away any extra thought. I don’t have to watch the rice as it cooks, so it’s more convenient in that sense.
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How much total time did it take to make everything? 10:17
I would estimate about 1 hour, plus or minus 15 minutes. Although, I’ve gotten pretty efficient at it. 1.5 hours would be most probable for the first time.
10-15 minutes to prep the marinade and meat, granted you have everything on hand; 35-45 minutes to cook everything (that includes searing the meat, baking it, letting it cool, cutting and reincorporating it into the juices); and 20-30 minutes to prep the veggies, but you can do that with the down time you get while the meat is baking.
About an hour is a good estimate based on that. If you clean as you go that might either add to or reduce your time, depending on your process. The key is to get as many things going at the same time as you can manage.
Thought experiment: if you say it takes roughly 20 minutes to get Chipotle, but 2 hours, let’s say, to make chipotle at home, you break even in terms of time (for 6 servings, as the recipe makes). If it takes less time, you save both money AND time in the long run. By my estimate that should be the case.
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howww much salt do youu neeeeeeedddd jheeeee
Next vid plz....
Are you not entertained?
Bro you sure you added enough salt? Saltier than a Christmas kid on his first multiplayer COD 💀
Bro 💀 😂
sheeeesh
huge
Looks amazing but must be saltier than the dead sea! Adding salt at every stage multiple times?? My arteries are crying 😅 I'll try these with quarter of the salt in the recipe 😊
Lol let us know how it turns out!
@Ethan Paff it was very tasty, will defo make it again 👍🏻
I don't cook so this is a genuine question and not accusatory - isn't that much salt not very good for you? Or did it just seem like way more salt than you actually used? I was surprised that in multiple stages of one "dish" you kept adding more salt!
To my understanding, salt is one of those things that if your body craves it, it needs it. Sure you can over do salt, as with anything, but recent studies indicate that there might be more risk with under-salting than potentially over-salting. The abstract in this paper pretty much sums things up:
www.ncbi.nlm.nih.gov/pmc/articles/PMC4719732/
For now, I just salt to my liking. I will say that since posting this video, I’ve gotten a lot of comments from relatives and friends claiming that that was too much salt. My brother didn’t seem to think so, and neither did I, so I guess it didn’t taste too salty. Still, is that much salt bad for you? The answer is probably no, but I can’t say with 100% certainty that it isn’t bad for everyone. I am willing to bet, however, that salting to (your) taste is just fine. But I’m not an expert. I just eat a lot of salt.
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Soon we’ll have enough footage to make some ‘Ethan paff adding absolutely bonkers amounts of salt to his recipes for 10 minutes straight’ compilations
😂 😂 more coming, don’t you worry 🧂
Hello 👋 this is fucking awesome, bro. You need some Amazon affiliate links so we can box those containers and shit while supporting your channel
🤔
@@ethanpaff so we can buy* those containers
I understood 😉
I just updated all the vid descriptions to contain affiliate links. Here’s one for the containers you asked about:
Glass Meal Prep Containers:
amzn.to/3CbOnim
😉✌️
100% seasoning
did you really cut the plate in half for the picture 😅
Indeed 😁
@@ethanpaff noice
alternative to the pork please
Chicken breast
@@ethanpaff also how do i store and heat the tortillas from your video if i prepared them one day prior
I think you forgot to put in salt
Went a little light for the viewers 😉
why do you never rinse your beans?
I don’t mind the liquid they are canned in. I usually rinse chickpeas, however. Otherwise they have a weird texture.
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@@ethanpaff i was just wondering since a lot of people are very concered about the sodium levels in the canning liquid which made me avoid it like devils spawn 🤔
Makes sense, except that there’s not very much salt in the canned beans I use.
Looks great but holy moly I worry about your heart, young man. I think your body will thank you 10-20 years from now if you can cut the salt down .
I'll trade the time and dirty dishes for 9 dollars
Everything looks good, but enough salt to make the dead sea cry
😂
Bro you're so awesome tell me why you buy your spices in such small amounts! You are wasting money! Get a giant vat of cumin!
sir, thats a 4 not a 2
HOLY DEAD SEA BATMAN HOW MUCH SALT DO YA NEED!
Just a pinch 😂
#cancelchipotle
😈
SalT
Oh wow you're cute and you can throw down in the kitchen? I'm simping
Less fat =/= healthier
I'm a dietician and I see the fat hate all the time despite it being disproved over and over. It's true that fat contains a lot of calories but these calories aren't bad for you. If you're trying to eat healthy limit the processed foods and simple carbs & sugars. Fat is your friend.
True, absolutely true. But the more fat you have in a dish the less opportunity you have for protein and carbs, given the same number of calories. I personally track my macros to make sure I’m getting enough protein while keeping calories at an optimal level for lean muscle growth. Also only minimally processed foods in my diet, no junk ever.
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*900 steps later*
Y'know I think ill just pay the extra 7 dollars...
This video is very quiet- food looks delicious, but being able to hear the description of the recipe is important.
the full recipe is in the description
Great. Raw meat just sitting on surfaces around the kitchen. 🤢
You ever heard of disinfectant spray?
Tasty 😋
@@muraddiab6393I’ve heard and lot of y’all don’t use any of it.