I, like many, enjoy a meal from Chipotle every once in a while, but as I was home and wanting to make take out in my own kitchen, I thought, there has to be a way to make Chipotle at home. And, of course, there is! Sure, it’s not IDENTICAL, but we got pretty darn close!
Yes, there are A LOT of ingredients and moving pieces, but here’s how you can move through it all with ease.
- Get your steak marinading
- Get your beans on
- Get your rice on
- Cook peppers & onions
- Blister & prep corn salsa
- Prep Pico de Gallo
- Prep optional toppings while steak resting
- Cook Steak
- Make your bowls and enjoy!
It’s a lot BUT for a little more than what you spend on one single meal, you get a few days worth of dinner & lunch (this lends itself very easily to reheating)!
Copy Cat Chipotle Burrito Bowl
I know, this recipe has a LOT of components, and it might be VERY overwhelming (basically every burner was busy), BUT the long term effect was WORTH IT! You get all the components and offerings of chipotle at home! And if you fry up a bunch of the onion and green peppers at the beginning of the week, that’s a piece of it already done! But really, none of these components take a ton of time to complete…I think the beans take the longest (about 30 minutes). Now, I used flank instead for this because my grocer was out of skirt steak (major eye roll), but I don’t recommend it because it needs a night to marinade and absorb all those delicious flavors, not to mention it also smokes up my kitchen in a heartbeat, so I really recommend skirt steak because it’s easier to cube and more tender for the purpose of this recipe.
For the Steak
- 1lb skirt steak
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoon chili powder
- 2 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 1 tablespoon olive oil for steak marinade
- 1 tablespoon avocado oil for cooking
For the Veggies
- 1 green bell pepper, sliced into strips
- 1 white onion, halved, then sliced into thicker strips
- 1/2 teaspoon oil (I use olive oil)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon cumin
For the Beans
- 1 14.5 oz can of black beans
- Water (to cover top of beans)
- 2 teaspoons cumin
- 2 bay leaves
- 1 teaspoon garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
For the Rice
- 1 cup of white rice
- 1 1/2 cups of water
- 1/2 teaspoon oil
- salt & pepper to taste
- juice from 1 lime
- 1/4 cup chopped cilantro
For the Corn Salsa
- 1/2 bag of frozen corn
- 1/2 cup red onion, diced
- 2 jalapeno peppers, stemmed, seeded, diced
- 1 Poblano pepper, blistered and diced
- 1/4 cup cilantro, chopped
- Juice from 1/2 lime
- Salt, to taste
For the Bowl
- Pico de Gallo (make the full recipe so you have extra in case some folks like more pico or less!)
- Sour cream
- Shredded lettuce (optional)
- Guacamole (optional)
- Chihuahua or Mexican Cheese (optional)
- Cholula or Tobasco (optional)
- Combine all of the marinade ingredients into a ziplock bag and add in steak. Let marinade for at LEAST one hour (or up to 24 hours). Heat a little oil in a cast iron skillet (or grill…but we still don’t have one so cast iron it is for now) and cook each side of the skirt steak for about 1-2 minutes (you’re looking for medium rare, naturally). Once cooked, wrap in aluminum foil to rest and set aside for 5 minutes. When you’re ready to compile your bowl, cut your steak into bite-sized cubes and set aside in a bowl for the compilation process!
- Heat the oil in a medium skillet. Add green peppers, onions, salt, pepper, and cumin, then cook until tender and caramelized (6-7 minutes). Once cooked, set aside in a bowl for the compilation process!
- Drain and rinse the can of black beans, and add them to a stockpot. Cover with water, bay leaves, cumin, garlic, salt, and pepper, and simmer the whole concoction for about 20-30 minutes. Once cooked, discard bay leaves and spoon out the beans, set aside in a bowl for the compilation process!
- Combine rice, water, and oil into a pot. Bring to a boil, cover and simmer till cooked (around 20 minutes). Let side and cool down.
- Once rice cools down a little, stir in cilantro and lime juice. Add salt to taste. Set aside in a bowl for the compilation process!
- Blister your poblano pepper over an open flame on your stove – once blackened all over, place in a bowl and cover with a plate or towel to steam for about 2 minutes. Remove the blackened/charred skin of the pepper, then remove the stem, seeds, and finely chop.
- Cook the corn according to the package, then spread on a towel covered plate to cool.
- Combine all ingredients together, and set aside in a bowl for the compilation process (in the fridge until ready)!
- Prepare your optional bowl ingredients in separate bowls or in a way that makes it easy for you to go from one area to the next!
- Compile your bowl as you would at Chipotle! Rice, black beans, veggies, steak, pico de gallo, corn salsa, lettuce, cheese, sour cream, guacamole, hot sauce! DONE! EAT! NOMZ!