Chipotle Mexican Grill’s Chipotle Honey Vinaigrette

Chipotle Mexican Grill’s Chipotle Honey Vinaigrette

Ingredients

• 3-6 tablespoons red wine vinegar to taste
• 1/4 cup honey
• 1 cup+ olive oil
• 1 teaspoon dried oregano
• 1/2 tsp cumin

• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2-3 chipotle peppers in adobo sauce
• 3-4 small garlic cloves, roughly chopped
• The juice of two+ small limes or one large one

Instructions

1. Combine all of the ingredients in a blender or mini food processor and process until smooth. Taste and adjust seasoning if necessary. Serve immediately or store in an airtight container in the refrigerator.

See original recipe here - http://www.onceuponachef.com/2014/03/copycat-recipe-chipotle-mexican-grills-chipotle-honey-vinaigrette.html

*Alterations to the original recipe done by Kelli and Allan

Spicy Shredded Chipotle Chicken

Spicy Shredded Chipotle Chicken

Ingredients

1-3 individual chipotle peppers in adobo sauce + 1 teaspoon of their sauce (depending on how spicy you want it)
4 cloves garlic
1 tablespoon oil
1 cup freshly squeezed or store bought orange juice with no added sugar
1½ cups reduced sodium chicken broth
½ cup light beer (or replace with ½ cup broth)
½ cup fresh cilantro
chopped 1 pound boneless skinless chicken breasts
2 teaspoons yellow mustard

Instructions

1. Mince the chipotle peppers and garlic cloves. Heat the oil in a large pot over medium heat. Add the garlic and chipotle; saute for 1­2 minutes, stirring constantly to prevent burning. Smells will be yummy.

2. Add the orange juice, chicken broth, beer, and cilantro and turn the heat to high to bring to a boil. Add the raw chicken breasts; cover and reduce heat to medium­low. Simmer for 15­20 minutes or until the chicken breasts are cooked through. Remove the chicken breasts from the pot and place on a cutting board for a few minutes to cool. Shred the chicken with two forks.

3. Meanwhile, keep the sauce left in the pan over medium heat. Whisk in the mustard and cook the sauce until it reduces by about half and you get all that mmm mmm good flavor in a thicker, more concentrated sauce. Add the shredded chicken back to the pot with the sauce and toss to combine. Top with additional fresh cilantro.

Notes This chicken works great for tacos, salads, Mexican rice and bean bowls, casseroles, nachos, quesadillas, and so much more.  Recipe by Pinch of Yum at http://pinchofyum.com/spicy­chipotle­shredded­chicken