Food

The Ultimate Homemade Chipotle Burrito Recipe

Chipotle Copycat Recipe

 

Hi, my name is Michelle and I have a problem, I am addicted to Chipotle. What I am not addicted to, though, is how much it costs for my burrito. Solution: homemade chipotle burrito or burrito bowl. I could easily eat at Chipotle two times a week and my husband claims that he could eat there once a day, that being said, we needed a solution for our wallet. I started looking online to see if anyone had posted the Chipotle lime rice recipe, the holy grail of Chipotle’s burritos. There were a number of sites claiming they had the recipe and even ones that used Chipotle’s name. After trying these out, I was left feeling disappointed and unsatisfied. Each time there was something still missing. So, I decided to take matters into my own hands. That decision resulted in the perfect homemade chipotle burrito recipe.

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This recipe is now in my weekly rotation and I usually make enough for leftovers for lunch the next day! The cilantro lime rice is as close as your going to come to the real deal and the corn salsa is on point. I usually end up sneaking spoonfuls of just the rice itself. I always say that someday I’m going to order a burrito at Chipotle with just rice, yes, I’m that obsessed. Anyways, I won’t keep you waiting any longer, here is my recipe for the perfect homemade Chipotle burrito.

Ingredients:

Serves 2-4

Cilantro Lime Rice:

  • 1 cup jasmine rice
  • 1 and 2 tbsp. lime juice
  • 1 and 2 tsp. salt
  • 1 tbs. olive oil
  • ¼ cup cilantro chopped

Chicken (or Steak)

  • 2 chicken breasts
  • 1 tsp. cumin
  • 1 tsp. black pepper
  • 1 tsp. salt
  • 1 tsp. chili powder
  • 1 tsp. onion powders
  • ½ tsp. cayenne pepper

Pico de Gallo

  • 2 Roma tomatoes chopped
  • ¼ cup green pepper chopped
  • 1 tbs. jalapeno chopped (seeded)
  • ¼ cup red onion chopped
  • ¼ cup cilantro chopped
  • 1 tbsp. lime juice
  • 1 tsp. salt

Corn Salsa

  • ½ cup canned yellow corn
  • 1 tbsp. corn juice from your can
  • ¼ cup cilantro chopped
  • 1 tbsp. jalapeno chopped (seeded)
  • ¼ cup red onion chopped
  • ¼ cup green pepper chopped
  • 2 tsp. lime juice
  • 1 tsp. salt

½ cup shredded lettuce

½ cup sour cream

½ cup grated cheese (I use block mozzarella)

Burrito sized Tortillas

 

Directions:

Combine ingredient for Pico de Gallo in a bowl and let it rest until ready to serve. Do the same with all the ingredients for the corn salsa as well. Then mix all the spices for your meat and rub it on your meat coating both sides. Set aside. Next, in a large pot, add rice, 1 tbsp. lime juice, and 1 tsp. salt. Cook as directed on rice package. When the rice is almost finished cooking add the rest of the lime juice, salt, olive oil, and cilantro, mix and let sit until ready to serve. While your rice is cooking, head up a large pan on medium-high heat with a tbsp. of olive oil and add your meat, fry until fully cooked. When your meat is done cooking, let it rest on a cutting board for a few minutes and then cut it into slices or bite size pieces, whatever you prefer.

Serve all your components buffet style and create your perfect homemade chipotle burrito.

Extra tips:

  • Add more or less salt or lime juice according to your taste
  • Add black beans, fried green peppers and onions, and guacamole if you want, this recipe just follows the way I order my burrito at chipotle
  • To make this a bowl or salad, just leave out the tortilla or add more lettuce

 

 

 

 

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2 Comments

  • Reply
    Maureen
    March 18, 2016 at 10:07 pm

    Tried this for Heidi’ s birthday dinner and everyone loved it. We ran out of time so we didn’t
    make the Pico de Gallo, but all the other recipes were spot on!

    • Reply
      Michelle
      March 18, 2016 at 10:41 pm

      Ahh! That is so great! Honored that you’d pick it for a birthday dinner! Happy Birthday Heidi!!

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