As I’ve said before, it can be difficult to maintain a certain “lifestyle” when you are trying to work within a budget. And whether it be that we are too lazy to cook or we just have an addiction to the cilantro rice, a huge part of most of our routines is stopping at Chipotle for some food on the go.
But much like everything that’s any good in life, that habit it costing you. Here are some nine copycat recipes, plus one straight from those Tex-Mex masters themselves, to get you started on making your Chipotle favorites at home.
Copycat Barbacoa Beef Recipe from Food.com
1⁄3 cup apple cider vinegar
4 teaspoons minced garlic cloves
4 teaspoons cumin
2 teaspoons oregano
1 teaspoon ground black pepper
1 teaspoon salt
1⁄2 teaspoon ground cloves
2 tablespoons vegetable oil
3⁄4 cup chicken broth
3 bay leaves
3 tablespoons lime juice
3 -4 chipotle chiles in adobo
4 -5 lbs chuck roast
To make the adobo sauce combine vinegar, limejuice, chipotles, garlic, cumin, oregano, black pepper, salt and cloves in a blender or processor on high speed until smooth.
Remove most of the fat from the roast and then cut into large chunks (approximately 6).
Pour oil into a frying pan and sear all sides of roast on medium-high heat until browned.
Place meat into Crockpot and pour adobo sauce over meat.
Pour in the chicken broth and add bay leaves.
Cook on high heat 6 hours or on low all day.
While still in the Crockpot, shred the meat with two forks and turn the heat to warm. Serve with hard or soft tortilla shells when ready.
Copycat Pork Carnitas from Chipotle At Home
1 pork should roast
2-3 Tbsp olive oil
4 medium tomatoes
1 onion, thinly sliced
1/2 tsp dried oregano
1 tsp cumin powder
2 bay leaves
2 whole cloves
2 dried chipotle chilies
3/4 cup water or meat stock
salt and pepper to taste
Preheat oven to 325 degrees.
Salt and pepper the pork and allow the meat to come to room temperature.
Add olive oil to a large oven proof pan.
Sear the pork over medium high heat to brown on all sides.
Remove pork from the pan and let rest for 10-15 minutes.
Add onions and cook over low heat until translucent.
Return pork to the pan and add the remaining ingredients.
Cover and place in the oven.
Cook for 2-3 hours until the internal temperature reaches 140-150 degrees.
Let pork roast rest for 10-15 minutes before slicing.
Copycat Rice from TheKitchn
2 cups basmati rice (white or brown)
3 cups water
1 bay leaf
1/2 teaspoon salt, plus more to taste
1 teaspoon olive oil
2 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
1/4 cup chopped fresh cilantro
Using a strainer, rinse the rice under cold, running water.
Boil water in a medium saucepan. Add the rice, bay leaf, and salt. Stir once, cover, and reduce heat to low. Let simmer for about 18 minutes for white rice and about 50 minutes for brown rice, until all of the water is absorbed.
Remove the pot from the heat and let steam, covered, for 5 minutes.
Uncover, remove the bay leaf, and fluff rice with a fork. Stir in the olive oil, citrus juice, and cilantro. Add more salt to taste if needed, and serve.
Copycat Honey Vinaigrette from Once Upon A Chef
6 tablespoons red wine vinegar
1/4 cup honey
3/4 cup vegetable oil
1/2 teaspoon dried oregano
1-1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 chipotle peppers in adobo sauce
2 small garlic cloves, roughly chopped
Combine all of the ingredients in a blender or mini food processor and process until smooth. Taste and adjust seasoning if necessary. Serve immediately or store in an airtight container in the refrigerator.
Copycat Corn Salsa from Chipotle Fan
6 Ears Sweet Yellow Corn
2 Poblano Chilies
1/2 Red Onion
2 Red Jalapenos
1/3 Cup Chopped Cilantro
1 Tablespoon Lime Juice
Salt and Pepper to Taste
Roast the corn and Poblano chilies on a grill or BBQ and let cool. Cut the corn off the cob. Dice the Poblano chilies, onion, and red jalapenos. Combine all the ingredients and season to taste.
Copycat Vegetarian Black Beans from Savings Lifestyle
2 cans black beans, 1 drained and 1 undrained
1 tsp. chili powder
1/2 tsp. cumin
1/8 tsp. allspice
1 garlic clove, crushed
1/2 tsp. salt
1/4 tsp. sugar
Pour the beans into a small saucepan.
Stir in the other ingredients.
Heat over medium heat until hot.
Copycat Pico De Gallo from Frugal Coupon Living
3-4 Tomatoes, diced
1/2 Red Onion, diced
1/4 Jalapeno, diced
5-7 stems of Cilantro
Juice of 1 Lime
1/4 tsp Kosher Salt
Remove leaves from the cilantro stems and discard stems.
Chop up cilantro leaves.
Combine all ingredients and refrigerate for at least an hour to allow flavors to marry.
Copycat Grilled Peppers and Onions From Layers of Happiness
1 1/2 Tablespoons olive oil
2 large green pepper, stemmed, cored, and sliced
2 medium red onions, sliced
1/2 Tablespoons fresh oregano, finely chopped (1/2 teaspoons dried oregano works too.)
1/2 teaspoon salt
Over medium-high heat, add the oil, peppers, onions, oregano, and salt to a large skillet and stir to combine, until the vegetables are even coated with oil and oregano.
Cook until charred and slightly softened but still tender-crisp, about 7 minutes.
Remove from heat and serve.
Actual Guac Recipe from Chipotle
2 ripe Hass avocados
2 tsp lime juice
2 tbsp cilantro (chopped)
1/4 cup red onion (finely chopped)
1/2 jalapeño, including seeds (finely chopped)
1/4 tsp kosher salt
Choose the right avocado. It should feel squishy yet firm (like the palm of your hand), and be a nice dark green color on the outside.
Cut the avocado in half and then remove the pit (carefully!)
Scoop the avocados and place in a medium bowl.
Toss and coat with lime juice.
Add the salt and using a fork or potato masher, mash until a smooth consistency is achieved.
Fold in the remaining ingredients and mix well.
Taste the guacamole (over and over) and adjust seasoning if necessary.
Delicious and wallet-friendly!.