jen3kids Posted November 18, 2015 Share Posted November 18, 2015 (edited) My oldest wants to serve qdoba or Chipotle for his Eagle Scout dinner, but at -$10-$13/person, it is a bit much for the 60 people we're expecting.How difficult/easy is it to do a homemade version - rice, beans, veggies, chicken, ground beef, lettuce, cheese, guac, salsa? I have access to the church kitchen and warming trays, but not a lot of time unfortunately.Thanks.Jen UPDATE: We had too much food, and it was yummy. We had about 50 people stay to eat dinner with us. We prepared... 12 cups jasmine rice (oven method) and only needed 6 cups 10 green peppers and 5 red onions - used all of them 4 lbs dried black beans - needed 2 lbs 60 chicken thighs - needed only 30 20 avocados - would have used all of them, except they would not ripen so I ended up supplementing the 12 ripe ones with a few containers from Qdoba. - perfect amount 2 big bags shredded cheese - used all of it 3 containers sour cream - used 1 1/2 2 jars of each 4 kinds of salsa - used one of each Thank you for all your help and recipe recommendations. Edited November 23, 2015 by jen3kids 2 Quote Link to comment Share on other sites More sharing options...
unsinkable Posted November 18, 2015 Share Posted November 18, 2015 Hey! How are you? Weren't you in Paris during the terrorist attacks? Your Paris thread is full of us worrying and wondering about you! Glad to see you're good! http://forums.welltrainedmind.com/topic/573042-paris-for-4-days-what-to-do/ 6 Quote Link to comment Share on other sites More sharing options...
hmvaughan4 Posted November 18, 2015 Share Posted November 18, 2015 I think it would be very easy. The meat and beans could be made before and kept in crock pots. I'm not sure how the rice would hold up in the crock pot though. The cold toppings could be prepared early and kept in the refrigerator until time to eat. Quote Link to comment Share on other sites More sharing options...
catz Posted November 18, 2015 Share Posted November 18, 2015 I have done this for groups. I've used crock pots. It has worked great! I cook rice stove top and moved it to crock pot on warm. Quote Link to comment Share on other sites More sharing options...
Sandragood1 Posted November 18, 2015 Share Posted November 18, 2015 There are some great copycat recipes online, too. I've made their pinto beans (old, non veg recipe) a number of times and received rave reviews. Just borrow some crockpots to keep everything warm. Quote Link to comment Share on other sites More sharing options...
zoobie Posted November 18, 2015 Share Posted November 18, 2015 Borrow some rice cookers for the rice. Many copycat recipes online. There's a carnitas version that's pretty good. The last time I ordered a lunch for the office from Willy's (similar), it was closer to $6/pp. We picked it up. Quote Link to comment Share on other sites More sharing options...
Spy Car Posted November 18, 2015 Share Posted November 18, 2015 Just not ground beef. You could get inexpensive cuts of beef and/or pork and slow cook them in advance with seasonings. It would make all the difference. Bill 3 Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted November 18, 2015 Share Posted November 18, 2015 It's not hard or even expensive, but it's a lot of ingredients to juggle. You'll need every crockpot and rice cooker you can find, but it's good buffet food. I'd do a batch of chicken, a batch of beef (or pork), vats of cilantro rice, black beans, and all the toppings. Get some chipotle powder. I thought I was addicted to Chipotle, it turns out that I was just addicted to the flavor of chipotle peppers and now that I have chipotle powder at home, I crave the restaurant much less. I'll bet you can pull it off for around $5-$8 a head. 2 Quote Link to comment Share on other sites More sharing options...
zoobie Posted November 18, 2015 Share Posted November 18, 2015 Don't forget the guacamole! :D Quote Link to comment Share on other sites More sharing options...
happi duck Posted November 18, 2015 Share Posted November 18, 2015 Don't forget the guacamole! :D"That'll cost extra...is that okay?";) 6 Quote Link to comment Share on other sites More sharing options...
ThisIsTheDay Posted November 18, 2015 Share Posted November 18, 2015 "That'll cost extra...is that okay?" ;) Not wanting to hijack, but Q-Doba now includes guacamole in all entrees at no extra charge. :leaving: 3 Quote Link to comment Share on other sites More sharing options...
jen3kids Posted November 18, 2015 Author Share Posted November 18, 2015 Yes, we are back from Paris - I posted an update in that thread. Thank you for all the recommendations. Ds has given it a thumbs up, so I'm going to give it at try. I have most of Saturday afternoon and evening to cook so I should be able to pull it off. If anyone has tried and true recipes and links, I'd love to see them. Jen 2 Quote Link to comment Share on other sites More sharing options...
unsinkable Posted November 18, 2015 Share Posted November 18, 2015 Just not ground beef. You could get inexpensive cuts of beef and/or pork and slow cook them in advance with seasonings. It would make all the difference. Bill In your opinion. Some people enjoy ground beef. 2 Quote Link to comment Share on other sites More sharing options...
Spy Car Posted November 18, 2015 Share Posted November 18, 2015 In your opinion. Some people enjoy ground beef. And those folks go to Taco Bell Bill 6 Quote Link to comment Share on other sites More sharing options...
unsinkable Posted November 18, 2015 Share Posted November 18, 2015 Yes, we are back from Paris - I posted an update in that thread. Thank you for all the recommendations. Ds has given it a thumbs up, so I'm going to give it at try. I have most of Saturday afternoon and evening to cook so I should be able to pull it off. If anyone has tried and true recipes and links, I'd love to see them. Jen Do you have a rice cooker or can you borrow one? That would take care of that easily. I'm sorry. I meant to link this: http://www.culinaryhill.com/chipotle-cilantro-lime-rice/ She also has a recipe for black beans. If you're in a hurry, you can start with canned beans but rinse them really well. Oh, and for guac...I just mash avocados and add salt. There are usually so many other flavors in the other ingredients that the pure avocado is refreshing. Quote Link to comment Share on other sites More sharing options...
AppleGreen Posted November 18, 2015 Share Posted November 18, 2015 If you add cilantro and a healthy squeeze of lime, you can make your rice taste almost exactly like Chipotle's. My DH adds a bit of Chipotle style spice (just a tad), but I don't think it is is necessary. We do burrito bowls with this rice and it really does taste just like a trip to Chipotle, but cheaper. :) 2 Quote Link to comment Share on other sites More sharing options...
unsinkable Posted November 18, 2015 Share Posted November 18, 2015 If you add cilantro and a healthy squeeze of lime, you can make your rice taste almost exactly like Chipotle's. My DH adds a bit of Chipotle style spice (just a tad), but I don't think it is is necessary. We do burrito bowls with this rice and it really does taste just like a trip to Chipotle, but cheaper. :) Yeah, I agree. And add a bay leaf during the cooking. That is basically what the recipe I linked above suggests. 1 Quote Link to comment Share on other sites More sharing options...
unsinkable Posted November 18, 2015 Share Posted November 18, 2015 And those folks go to Taco Bell Bill What are you talking about? Jen mentioned ground beef in her OP. Comments telling her not to serve ground beef and then (apropos of nothing) talking about Taco Bell are unnecessary and unhelpful. 1 Quote Link to comment Share on other sites More sharing options...
Spy Car Posted November 18, 2015 Share Posted November 18, 2015 What are you talking about? Jen mentioned ground beef in her OP. Comments telling her not to serve ground beef and then (apropos of nothing) talking about Taco Bell are unnecessary and unhelpful. Says you. But Chipotle doesn't serve ground beef. That is what Taco Bell serves. If one want to emulate the menu at Chipotle then serving ground beef is the most counter-productive choice a person could make. Bill 1 Quote Link to comment Share on other sites More sharing options...
catz Posted November 18, 2015 Share Posted November 18, 2015 I usually do a crockpot of chicken, a crockpot of beans, a crockpot of rice. Then on the side I had shredded cheese, a couple salsas, sour cream, guac, lettuce, cilantro. I have also done fajita veggies in a small crockpot. Then hard shell and soft shells. This really is my go to buffet to set up because it's easy to accommodate dairy and/or GF and or vegetarian/vegan. We know lots of people with food restrictions. I often choose chicken because I know other people who don't eat red meat. I prefer the texture if I cook stove top and just keep warm in crock pots. I think ground beef can be fine for taco fixings. I don't set foot in places like taco bell either. No it's not exactly "chipotle", but with good quality ingredients and spices, tastes great and we do that at home sometimes. I also make my own spice mix now too. No weird additives and not overly salty. Tastes great and is simple to do. Works well with chicken or beef (or thrown in beans) http://allrecipes.com/recipe/46653/taco-seasoning-i/ Quote Link to comment Share on other sites More sharing options...
unsinkable Posted November 18, 2015 Share Posted November 18, 2015 Says you. But Chipotle doesn't serve ground beef. That is what Taco Bell serves. If one want to emulate the menu at Chipotle then serving ground beef is the most counter-productive choice a person could make. Bill But Qdoba does serve ground beef and Jen, who needs help, mentioned it in her OP. It's not about you...it's about helping her. 5 Quote Link to comment Share on other sites More sharing options...
Guest Posted November 18, 2015 Share Posted November 18, 2015 In your opinion. Some people enjoy ground beef. Word. I crave ground beef, especially with taco seasonings. And I'm a high end tinned fish, dry aged rib eye, wild caught salmon eater most of the time! In most restaurant applications the quality of the meat isn't what makes a difference in mixed style dishes, but the additives be quality of the herbs and spices. I've never been to a Chipotle and only eaten Qdoba once in SeaTac, but I am a meat fan. Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted November 18, 2015 Share Posted November 18, 2015 Don't forget to soak your beans the day before you plan to cook them. You'll save a lot cooking dried beans over canned. 2 Quote Link to comment Share on other sites More sharing options...
Snickerdoodle Posted November 18, 2015 Share Posted November 18, 2015 Sternos et al can be purchased rather cheaply at dollar stores. Quote Link to comment Share on other sites More sharing options...
FriedClams Posted November 18, 2015 Share Posted November 18, 2015 While likely not on the same scale, but I just made knock off Cheesecake Factory lettuce wraps for 16. I marinated the chicken overnight, and then oven broiled it. It was <<<SO>>> much easier than grilling. I took cooling racks and lined all the chicken up on them. I used 2 large racks and half sheet drip pans for 3 large chicken packs. I used 425 on the broiler - cook 11/12 minutes, rotate once, cook 10/11 other side. I used tender meat because it was on sale and I thought it would cook the easiest (or I would have bought breasts and split them thinner). I checked the temps and I could have gone a little less on the time, but I'm a nervous chef. I think with cooking chicken ahead that way, chopping it up, and crock potting the beans, you could do all the prep ahead and just enjoy the day. ETA - with access to the church kitchen (if it has an industrial oven), you could knock out the chicken fast . I had to do two runs, which was fine since it was so hands off, but a bigger oven would have been great. It does have to be exposed to the broiler, not just baked. I might do that, then chop and add a little liquid the next day before the ceremony (or go crazy and do it way early and freeze it), then warm in the oven during the set up and ceremony. With all the lettuce shredded, cheese grated, condiments out, chips, etc - you could do very hands off. Congrats to your son!! Quote Link to comment Share on other sites More sharing options...
zoobie Posted November 18, 2015 Share Posted November 18, 2015 Don't forget to soak your beans the day before you plan to cook them. You'll save a lot cooking dried beans over canned. They freeze really well if you want to cook ahead and just reheat. So does the shredded meat. Or ground meat. Whatever your little heart desires! :leaving: 1 Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted November 18, 2015 Share Posted November 18, 2015 One more tip: Shred the meat in a stand mixer. It's so much faster than doing it by hand. Don't go overboard and make it mush. You can shred beef, chicken, or pork this way. I'd cook/season/shred the day before and just reheat for your event. Quote Link to comment Share on other sites More sharing options...
Spy Car Posted November 18, 2015 Share Posted November 18, 2015 But Qdoba does serve ground beef and Jen, who needs help, mentioned it in her OP. It's not about you...it's about helping her. And one of us is helping her. Bill (<------) 1 Quote Link to comment Share on other sites More sharing options...
unsinkable Posted November 18, 2015 Share Posted November 18, 2015 Don't forget to soak your beans the day before you plan to cook them. You'll save a lot cooking dried beans over canned. Or she could quick soak them. She did say time was an issue, that's why I suggested starting with canned. 1 Quote Link to comment Share on other sites More sharing options...
ThisIsTheDay Posted November 18, 2015 Share Posted November 18, 2015 We make this coypcat Chipotle rice recipe, found several years ago here on the boards. I use regular veg oil and lime juice. Chipotle black beans. And while we're on the subject of Chipotle, here's a copycat honey-chipotle salad dressing that I love. I also make their sofritos, but the recipe I prefer has corn in it also. I think I need to make Mexican food really soon! 1 Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted November 18, 2015 Share Posted November 18, 2015 Or she could quick soak them. She did say time was an issue, that's why I suggested starting with canned. True. I buy canned black beans at Costco and keep them on hand for quick meals. However, when I'm organized, I do prefer to make them from dried because they taste better that way. It looks like she's cooking on Saturday. With that timeline I would: Thursday: steal all my friends' crockpots and rice cookers Friday night: soak beans (black, pinto, or both), season meat and cook overnight in multiple crockpots (but don't overcook!) Saturday afternoon/evening: Shred meats and adjust seasoning, cook beans, prep vegetables, toppings, and guacamole Sunday (event day?): Steam rice, reheat meats and beans and keep warm in crockpots, set up food service Quote Link to comment Share on other sites More sharing options...
Luckymama Posted November 18, 2015 Share Posted November 18, 2015 Anyone else hungry? 2 Quote Link to comment Share on other sites More sharing options...
unsinkable Posted November 18, 2015 Share Posted November 18, 2015 Anyone else hungry? We had tacos for dinner. :D Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted November 18, 2015 Share Posted November 18, 2015 I'm getting ready to make shrimp and crab enchiladas :-) 3 Quote Link to comment Share on other sites More sharing options...
Luckymama Posted November 18, 2015 Share Posted November 18, 2015 We had tacos for dinner. :D Ha, I'm making ATK's Baja fish tacos as soon as dh and dd get home... 1 Quote Link to comment Share on other sites More sharing options...
Hikin' Mama Posted November 18, 2015 Share Posted November 18, 2015 We make this coypcat Chipotle rice recipe, found several years ago here on the boards. I use regular veg oil and lime juice. Chipotle black beans. And while we're on the subject of Chipotle, here's a copycat honey-chipotle salad dressing that I love. I also make their sofritos, but the recipe I prefer has corn in it also. I think I need to make Mexican food really soon! Muchos gracias! I'm going to make all of these very soon. Yum! Quote Link to comment Share on other sites More sharing options...
Pippen Posted November 18, 2015 Share Posted November 18, 2015 My family really likes this basic recipe for burrito bowls, with seasonings cut back to about half. I just cook it in a dutch oven for a shorter period because it's easier for me. We prefer the rice cooked separately. http://www.thekitchn.com/recipe-slow-cooker-chicken-burrito-bowls-207333 Quote Link to comment Share on other sites More sharing options...
zoobie Posted November 18, 2015 Share Posted November 18, 2015 I'm getting ready to make shrimp and crab enchiladas :-) What time is supper? Quote Link to comment Share on other sites More sharing options...
texasmama Posted November 19, 2015 Share Posted November 19, 2015 Here is a copycat chicken recipe for Chipotle. http://www.ellaphanteats.com/2014/05/copycat-chipotle-burrito-bowls/ I would eat Chipotle every day. 1 Quote Link to comment Share on other sites More sharing options...
LucyStoner Posted November 19, 2015 Share Posted November 19, 2015 http://gimmedelicious.com/2015/09/02/qdoba-copycat-chicken/ My favorite carnitas: http://smittenkitchen.com/blog/2011/11/homesick-texan-carnitas/ 1 Quote Link to comment Share on other sites More sharing options...
alisoncooks Posted November 19, 2015 Share Posted November 19, 2015 I love Chipotle and we do our own burrito bowl versions at home, all the time! I have a Sweet Mex Pork I make in the crock pot: 3 lb. pork roast 16 oz salsa 1 can coke 1 c. brown sugar (Place pork in crock pot and fill halfway with water. Cook 4 hrs on high. Drain and cut into large chunks. Mix rest of the ingredients and pour over pork. Cook 4 more hours on low. Remove from sauce and shred. Reserve a bit of sauce for flavor/mix in.) We also do a Sweet Slow Cooker Chicken. We usually serve with: rice (just plain white rice, but sometimes with cilantro and lime juice squeezed in) Mex. blend cheese black beans sour cream lettuce, tomato jalepeños more cilantro salsa CORN SALSA - there are lots of copycat recipes online for Chipotle's corn salsa, which I :drool5: 1 Quote Link to comment Share on other sites More sharing options...
Catwoman Posted November 19, 2015 Share Posted November 19, 2015 (edited) And those folks go to Taco Bell Bill I like Taco Bell. And Qdoba. And Chipotle. And ground beef. And other kinds of beef. It doesn't have to be all or nothing. People can like all kinds of food -- even Taco Bell and ground beef. Are we really going to mock people for eating at Taco Bell or using ground beef in their recipes? That's not helpful. It's mean. Edited November 19, 2015 by Catwoman 2 Quote Link to comment Share on other sites More sharing options...
G5052 Posted November 19, 2015 Share Posted November 19, 2015 This what I'm doing for a crowd this weekend when the relatives start rolling in. I found a big, cheap roast yesterday for $3/pound in the reduced bin that will become the shredded beef. We'll do chicken too, and then lime/cilantro rice in the rice cooker with all of the fixings on the side. It also freezes well BTW if you have leftover meat. Quote Link to comment Share on other sites More sharing options...
Spy Car Posted November 19, 2015 Share Posted November 19, 2015 I like Taco Bell. And Qdoba. And Chipotle. And ground beef. And other kinds of beef. It doesn't have to be all or nothing. People can like all kinds of food -- even Taco Bell and ground beef. Are we really going to mock people for eating at Taco Bell or using ground beef in their recipes? That's not helpful. It's mean. Mocking? If people like the style of Taco Bell they can go there and get "tacos" made with ground beef. If they want to serve party with Chipotle-style food, then they are better off stewing meat (the way Chipotle does). Ground meat doesn't match the criterion. It would kill that vibe. Stating the obvious is not "mocking." The advice I'm offering is very good advice. Not mean. Sound. Bill 1 Quote Link to comment Share on other sites More sharing options...
alisoncooks Posted November 19, 2015 Share Posted November 19, 2015 I have this Saucy Southwest Shredded Beef on my "to try" list. Sounds good. If you want a big pan of something yummy, we've made this before but upped the cheese, added a wee bit of salsa between layers and took out the tortillas. Oh, and I subbed Cheddar Soup instead of cream of mushroom. It was good as originally intended, but REALLY good after the changes. We served with scoop chips and warmed tortillas (to fill your own burrito). Also with sour cream and stuff on the side. Quote Link to comment Share on other sites More sharing options...
jen3kids Posted November 20, 2015 Author Share Posted November 20, 2015 Thank you everyone. I've bought all the ingredients, I think and hope! I am serving chicken burrito bowls with tortilla chips. Can someone double check my amounts? I'd hate to run out of food, and I can always freeze leftovers! I am expecting up to 60 people (probably 15 teenage boys and the rest adults)... I figured, per person, I'd need 1/2 cup rice 1/4 cup beans 1/4 lb chicken So... 30 cups of cooked rice 15 cups of beans 15 lbs of chicken Other toppings... green peppers and onions (I bought 6 green peppers and 5 red onions) 3 kinds of salsa (2 Tbsp/person) shredded cheese (2 Tbsp/person) sour cream (2 Tbsp/person) guacamole - I bought 10 avocados, because I really had no idea! TIA! Jen Quote Link to comment Share on other sites More sharing options...
aaplank Posted November 21, 2015 Share Posted November 21, 2015 For every food category you listed I would definitely double the amount per serving to make sure you had enough. Quote Link to comment Share on other sites More sharing options...
zoobie Posted November 21, 2015 Share Posted November 21, 2015 Is this for a dinner or a lunch? Have you measured that amount out to see what it looks like served? Will you have someone serving (to keep portions limited) or is it DIY buffet? I agree with PP that the amounts look low for adults. Quote Link to comment Share on other sites More sharing options...
Annie G Posted November 21, 2015 Share Posted November 21, 2015 The chicken amount looks generous to me but we eat a lot more than 1/4 cup servings of beans. Vegetarians will certainly eat more than that. I'd probably also make a little more rice- like maybe 5 more cups. People love cheese. I'd guess maybe an ounce per person. What size bowls are you serving it in? If your bowls are large, that will encourage people to take large servings. Quote Link to comment Share on other sites More sharing options...
ThisIsTheDay Posted November 21, 2015 Share Posted November 21, 2015 I think you should be okay with your chicken, but I would up the amounts for everything else. I would at least double most of the topping amounts, and I would triple the salsa and green peppers/onions. If you have someone doling out servings, though, you should be fine. Sounds like a great time!!!! Quote Link to comment Share on other sites More sharing options...
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