These copycat Chipotle recipes bring your favorite fast food into your own home!
Not being able to get a Chipotle fix has been tough this last year.
It’s something I look forward to at least once every couple of weeks, and it’s been a bummer to go without it.
But luckily, I found some great Chipotle recipes that are so easy to make!
With this list of 15 faves, you can recreate your own little burrito bar right in your kitchen.
Throw in a pitcher of mango margaritas, and you won’t even miss going out.
And you don’t have to worry; the list includes carnitas and queso! Enjoy each one of these Chipotle classics!
How does Chipotle get that incredible flavor on their chicken? It’s a combination of the marinade and the grilling.
Chili powder, oregano, cumin, and garlic are the marinade’s key ingredients, along with some oil and vinegar. This will tenderize the meat and infuse it with great flavor.
Be sure to pound your chicken to 1/2 inch-thin before marinating it for at least two hours.
When grilling, use medium-high heat to get the grill marks and charred flavor.
One of the best tweets I ever read said, “I just want to earn enough money to not have to think twice about adding guac.”
I’ve never related to something more! But a couple of dollars won’t keep me from ordering extra.
Chipotle knows how to do guacamole right. They use both lemon and lime juice, as well as peppery red onion and jalapeños.
I like to mash it and keep some chunks, but feel free to smooth it out.
If you’re having rice, never go for something that isn’t seasoned. Why bother if it tastes bland?
This recipe uses a whole half-cup of lime juice, so you know it packs a punch.
Skip the cilantro if that’s not your thing, and add any fun extras you like. Maybe corn or black beans?
Tomato salsa, aka pico de gallo, is such a fun and fresh addition to any taco or burrito bowl.
It can be as mild or spicy as you prefer, and there’s always room for extra ingredients.
I always add jalapeños to mine, but you could substitute for green bell peppers if you don’t want the heat.
That way, you’ll have great color and still get a crunchy texture.
This great little dish is perfect for tacos, chicken, salad toppings, or even fish.
Speaking of great color, this corn salsa is super sunny and will brighten up any table.
I love corn. The sweet, crunchy vegetable is so underrated, but it can be served with pretty much anything.
For this salsa, you can use frozen corn as the most economical option.
But if you want added flavor, try grilling whole ears of corn. It’s an extra step you won’t regret.
There’s something super decadent about a steak burrito. With steak being more expensive than pork or chicken, it’s not your everyday dinner.
But if you’re splurging, why not get a good cut and make these delicious burritos?
Skirt steak is the best cut, but you could use sirloin as well for a juicy bite. If you can, let it marinate overnight and cook on a grill for the best taste.
If you use dried black beans, this soup is so insanely cost-effective to make. It will cost you pennies to make a big batch, and best of all, it’s delicious!
Of course, you can use canned black beans and cut your prep time down. Those are pre-cooked, and you’ll just need to reheat and add in the spices.
It’s fair to say that Chipotle’s steak tastes so good because of the dried ancho chiles and adobo sauce.
Most stores will sell ancho chili powder, or you can buy the dried chilis and grind your own (remove the stem and seeds).
For the adobo sauce, you can buy a jar ready-made, or try making your own.
Beans are such a filling and flavorful addition to a meal, and I love them in my burrito bowl for added substance.
These tender and lightly spiced beans can be made on the stovetop or in a slow cooker, depending on your preference.
This recipe uses adobo sauce, too, so it’s the perfect pairing for that steak recipe!
Creamy, cheesy, warm, and made with fresh ingredients – this is the only kind of cheese sauce I like.
No matter how hard I try, I just can’t bring myself to like Velveeta cheese. It’s just too processed for me, and the flavor doesn’t work.
So when I saw that Chipotle uses freshly grated cheddar, I was on board. Not to mention, they use a plethora of spices and tomatoes with chilis.
This works as a dip, poured over nachos, or drizzled into a burrito.
If you have a slow cooker and about 6 hours, then you can have a bowl full of pork carnitas for dinner.
After cooking in the slow cooker, you can shred your tender pork and enjoy it with some BBQ sauce in a bun if you like.
But I adore the crisp edges of carnitas, which you get from cooking in a skillet.
I’m really trying to stick to meatless Monday. In a house full of meat lovers, it’s not so easy.
If you’re like me, you’ll want to get the firm tofu (which needs to be pressed of excess moisture).
Once it’s cooked as slices, you’ll need to cut it into smaller pieces, which can be as large or small as you like.
When it’s chopped, you’ll cook it again in the sauce, allowing the tofu to soak it all up for maximum flavor.
I like chicken burritos because the chicken gives great flavor and texture without overpowering the other ingredients.
Plus, it’s relatively healthy and lean compared to other meats.
If you’re taking note of which recipes you want to try, I can tell you now that this burrito will use the recipes from numbers one, two, three, four, and seven.
Barbacoa is shredded beef, braised low and slow in a spicy, smoky barbecue sauce with hints of garlic and perfectly tender meat.
This recipe is so good, you’ll need to make extra. Put it in tacos, on nachos, over rice, with pasta, or with some crunchy potatoes.
Seriously, it’s a winner, no matter the side.
These crunchy veggies are usually free to add to your order at Chipotle, and they’re such an excellent addition, regardless of the protein option.
The bell peppers and red onion look super vibrant together and will add another level of flavor to your meal.
I leave them with just salt and pepper (since everything else had spice), but if you like the extra heat, throw in some chilis or adobo sauce.
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