Comments on: How Do I Make a Moe’s Chicken Burrito?

By: Henry

Henry — Sun, 31 Jan 2010 20:03:51 +0000

I’ve been eating the Moe’s style burritos for years, but have only been to a Moe’s once. I discovered these at many Mexican places in Sonoma County. The tortilla is a 12″ and not easy to find east of Texas. However, you can use a wrap made by Mission that comes in multiple flavors. I just had the garden spinach and it was great. These wraps are 10″, the size Moe’s uses for their smaller burrito.

The trick is to get the tortilla pliable. I have tried several methods and found the perfect way. I have a Turbo Steam Cooker and I set the tortilla in there for 45 seconds. When it comes out, it can be molded anyway you like and tightly wrapped without tearing. The alternate way I used to steam a tortilla is to take a splatter screen cover (used to cover fish or hamburger to stop it from splattering everywhere), lay the tortilla on it, and pass it over a boiling teapot.

For marinades, I make my own and make them different every time. Tonight I’ll be making burritos for family and friends. I used a mesquite marinade for tonight’s bash.

By: beth

beth — Tue, 03 Nov 2009 01:21:01 +0000

liv ; what r the ingredients in the chicken marinade

By: liv

liv — Sat, 05 Sep 2009 23:04:23 +0000

Quite oddly, several ingredients for Moe’s burritos cannot be purchased in America….

…go figure.

By: Lydia

Lydia — Sun, 11 Jan 2009 00:01:18 +0000

I’ve only had a Triple Lindy once, but it was divine. Here is my guess for what goes in it:

1.grilled marinated chicken (try 1/2 c olive oil, 2 T minced garlic, 1/4 c chopped cilantro, 1 t cumin, 1 t tumeric, 1 t chile powder, and 1 green chile, seeded and diced. marinade 1.5 lb chicken for 3 h)
2.seasoned black beans (you can buy cans of BB that are seasoned)
3.Mexican rice (never made this particular recipe before, but it looks close to the one I have http://allrecipes.com/Recipe/Mexican-Rice-II/Detail.aspx)
4.Mexican blend cheese
5.pico de gallo (try http://thepioneerwoman.com/cooking/2007/06/pico_de_gallo_a/)
5.guacamole – I would just add chopped avocado to the pico de gallo
6.sour cream

Moe’s uses a very thin yet resilient tortilla. I make my own tortillas, but they are nowhere as thin or chewy as the ones they have. If someone can find out anything about the tortillas, please post it!

By: liv

liv — Sat, 25 Oct 2008 00:50:26 +0000

Indeed, we’ve begun using the phrasing “Moegasms” to explain the post burrito experience.

By: jobs in accounts

jobs in accounts — Sun, 28 Sep 2008 05:39:10 +0000

Thanks so much this is really a great insight, by the way your website is really nice.

By: Preved Medved

Preved Medved — Mon, 15 Sep 2008 17:39:11 +0000

We have no Moes in Russia.
I’ve tried it when I was there, so I miss it now

By: Jason Pearson

Jason Pearson — Sun, 23 Mar 2008 00:58:48 +0000

Are these similar to a Qudoba or Chipotle’? If so, I would love the recipe too.

By: Brian

Brian — Mon, 03 Mar 2008 02:02:56 +0000

i live in northern ireland, and i love moes so much, but we have no mexican style food places over here at all, i just want my homewrecker!!!!!! dammit y r they so good

By: Ashley

Ashley — Thu, 28 Feb 2008 22:46:21 +0000

Obviously I’m here looking for a moe’s recipe.. I guess there are a lot of people in the world who can’t get to a Moe’s who want to make them…. if anyone knows anything… I’d LOVE to know too!!!!!!