There are few things quite as huge and satisfying as a Chipotle burrito stuffed to the brim with spicy marinated meat, black beans, pico de gallo, lettuce, cheese, sour cream, and, of course, the chain's signature cilantro-lime rice.
Wouldn't it be awesome if you could re-create this deliciousness at home — you know, if you for some reason can't get to your local Chipotle? Well, now you can with this copy cat recipe for Chipotle steak burrito.
Chipotle Steak from Budget101.com
- 1 (2-ounce) package dried ancho chiles
- 2 teaspoons cumin powder
- 2 tablespoons fresh oregano, chopped
- 6 cloves garlic
- 1/2 red onion, quartered
- 1/4 cup vegetable oil
- 4 steaks
Soak dry chiles in water overnight or until soft. Remove seeds. Add all ingredients except steak in food processor. Puree until smooth.
Spread mixture over steaks and refrigerate at least one hour, up to 24 hours.
Heat grill to about 400 degrees F, or if cooking inside, heat small amount of oil in skillet or grill pan over high heat. Salt steak to taste. Grill about 4 minutes per side, depending upon thickness, until done.
Chipotle Lime Rice from Food.com
- 1 teaspoon vegetable oil or 1 teaspoon butter
- 2/3 cup white basmati rice
- 1 lime, juiced
- 1 cup water
- 1/2 teaspoon salt
- 2 teaspoons fresh cilantro
In a heavy saucepan, heat oil or butter over low heat until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil.
At boiling, cover and turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Add in the cilantro and fluff rice with a fork.
*Combine steak and rice with black beans, pico de gallo, shredded lettuce, cheese, and sour cream and roll up in giant flour tortilla.
Image via Critical Moss/Flickr
