For the record, Chipotle was not started by McDonalds. McDonalds invested in the company in the 1990's but sold all interest in it in 2006. Chipotles' commitment to source local (at least 30% of one ingredient is company policy) and to use meat raised according to certain standards may be overlooked if their requirements outstrip availability. The intention is good but the carry through, not always. Still they are better than most other than perhaps Baja Fresh.

Dishes..here's the recipe I used. Tacos de Carne Guisada 3 T plus 1 tsp veg oil divided 2 lb very lean stew meat, cut in 3/4 inch chunks 1 med onion, chopped 1/2 green pepper, chopped 2 cloves garlic, minced 1 med tomato, chopped 1 T chili powder 1/2 tsp ground cumin 2 T tomato puree S+P to taste 2 T flour 8-10 flour tortillas, warmed Brown meat in 2 T hot oil in a large skillet over med high heat. Add onion, garlic, and green pepper; reduce heat and cook until vegetables begin to soften, about 2 to 3 minutes. Add tomato, chili powder, and cumin; cook another minute. Stir in tomato puree, salt, pepper and enough water to cover the contents. Simmer, covered, until meat is tender, about 1 hour and 45 min., adding water as necessary to keep liquid level about half that of the meat. Just before stew is done, make a roux: Heat 1T + 1 tsp oil in a small saucepan over med heat; add flour, whisking constantly, and cook until mixture begins to turn golden and has a nutty odor. Remove from heat and set aside. When meat is done, whisk 1 tsp roux into stew; continue simmering for about 30 seconds. If necessary, add more roux in small increments until liquid is thick enough to bind ingredients together. Divide mixture between flour tortillas. Yields 8-10 tacos.( I used fajita size tortillas) Nancy

So here's what I finally made. We liked it better than the recipe I lost! My husband actually had 3 helpings, which is very surprising (he usually likes his own cooking more). Mexican Pot Roast One boneless chuck roast (mine was small, ~ 2 lbs) 1-2 T Mesquite Grill seasoning 1 14 oz. can diced tomatoes, preferably with Mexican seasonings 1 small can tomato sauce 1 t Cajun seasoning 1 t chili powder 1 T Worchestershire sauce adjust seasonings to taste or if using pre-seasoned tomatoes. Mix these above 5 items together in a bowl. 1 medium onion and 2 cloves garlic, sliced. 1 can kidney beans, drained and rinsed. 1 cup frozen corn, defrosted. Sprinkle roast with Grill seasoning and put in slow cooker on high till browned (or can brown in a pan first). Add water or broth if liquid/fat from the meat evaporates (keep about an inch of liquid in the pot). You want it to roast with moist heat, not dry out. Brown the onions and garlic in olive oil until caramelized. When browned, remove meat and cut large pieces of roast in the pot into smaller pieces, like 4 or 5. Drain juice from slow cooker and separate out the fat; returning meat and de-fatted juices to slow cooker. (In my slow cooker this browning and initial cooking took about 4-5 hours on high.) Pour kidney beans and corn around sides of meat. Cover meat with browned onions/garlic. Pour tomato mixture over all. Stir slightly to make sure beans are covered with sauce/juice, but keep meat covered too. Cook for another hour or so. We served this over noodles because my daughter always wants noodles, but it would have been good too served like chili with a crispy cornbread. Hope you like it!

This recipe is from George Stellas Low Carb and Lovin It cookbook. I cut back on the cayenne and salt (too hot and too salty for my taste). IÂve added red bell peppers - looks pretty & tastes even better. I also added the fresh lemon juice, Adobo seasoning and lime wedges. You can make the marinade early in the day or the day before. I cut the chicken breast halves into thirds. Be sure to put the cilantro sprigs and lime wedges around the platter - looks gorgeous and the lime juice on the chicken is delicious. I like to serve this with Goya rice & a tossed salad. Easy Cheesy Chili Chicken 2 T extra virgin olive oil 2 T chopped fresh cilantro, plus a few whole leaves for garnish 1 T chili powder 1 T ground cumin 2 tsps kosher salt (I use about ¼ tsp) 1 garlic clove, chopped ½ tsp freshly ground black pepper 1/8 tsp cayenne pepper (I use 1/16 tsp) (I squirt some fresh lemon juice in it at this point) (I also sprinkle some Adobo Seasoning from Penzeys) 2 lbs boneless skinless chicken breasts (about 4 halves) ¼ cup julienned green bell pepper - and some red bell pepper too 2 T diced red onion 1 medium plum tomato, cored & diced (about ¼ cup)ÂI use more! 4 oz shredded Colby Jack cheese (I use that shredded Mexican 4 cheese blend) Lime wedges Preheat oven to 400. Line sheet pan with aluminum foil. Whisk together the oil, chopped cilantro, chili powder, cumin, salt, garlic, pepper & cayenne (plus lemon juice & Adobo seasoning) in a bowl; add the chicken & toss to coat. Transfer the chicken to the foil-lined baking sheet & arrange the green/red bell peppers, onion and tomato over each. Roast until the largest piece is just cooked through, and an instant-read thermometer inserted in the thickest part reads 165 F, about 20 minutes (I just roast for 20 minutes) Remove chicken from the oven and immediately top with the cheese. Transfer the chicken to a platter & garnish with fresh cilantro leaves & lime wedges. Serve as the cheese melts. Can use a little less or low fat cheese but author states it needs the cheese. Yield: 4 servings 8oz each: 455 calories; 20 g total fat; 8 g sat fat; 5 g carbs Pico de Gallo Chicken Quesadillas (or just chicken) I found this at allrecipes. ItÂs flour tortillas filled with chicken breast, onions, peppers, pico de gallo and Monterey Jack cheese. I make ours w/o the flour tortillasÂI marinate the chicken in lime juice, a little olive oil, garlic powder and a little chile powder, & grill it--and serve it with Goya Yellow Rice and a black bean/corn/red onion/red bell pepper salsa, with guacamole and sour cream on the side. Go to allrecipes and check out the reviews where youÂll pick up some good suggestions. Pico de Gallo: 1 tomato diced and seeded ½ onion, finely chopped 1 lime, juiced 1 Tablespoon chopped fresh cilantro ½ jalapeno pepper, seeded, ribs removed & minced (wear gloves!) Salt and pepper to taste In small bowl combine above ingredients and set aside. 1 Tbsp olive oil 1 skinless boneless chicken breast, cut into strips ¼ onion thinly sliced ½ green bell pepper thinly sliced (or red bell) 1 clove garlic, minced 2 (12") flour tortillas 2 ounces shredded Monterey Jack cheese Salt and pepper to taste 2 Tablespoons sour cream, for topping In a large skillet, heat ½ Tbsp olive oil. Add chicken breast and sauté until cooked through and juices run clear. Remove chicken from skillet and set aside. Put the remaining ½ Tbsp olive oil in the hot skillet and sauté the sliced onion and green (or red) bell pepper until tender. Stir in the minced garlic and sauté until the aroma is strong. Finally, mix in half of the pico de gallo and the previously sautéed chicken breast. Set this mixture aside; keep warm. In a heavy skillet, heat one flour tortilla. Spread ½ of the shredded cheese on the tortilla and top with the chicken mixture. Sprinkle remaining cheese over the chicken and top with the remaining tortilla. Flip, and cook on the opposite side. Remove quesadilla from the skillet and cut into quarters. Serve with sour cream and remaining pico de gallo. Enjoy! Ann