CHIPOTLE Steak Burrito With All The Toppings Made At Home - Copycat Recipe

long-grain rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is often less expensive.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is healthier, while water is a budget-friendly option.

peas

🥗Healthier: green beans

💰Cheaper: frozen peas

Green beans are nutritious, while frozen peas are often cheaper.

Cut the chuck roast into nice strips.

Prepare the marinade with cilantro, green onions, garlic, onion, lemon, salt, black pepper, chipotle peppers in adobo sauce, cumin, adobo seasoning, dry oregano, and avocado oil.

Work the marinade into the beef and let it sit for one whole day.

Soak black beans with garlic and onion for 24 hours, then add water, Goya seasoning, and salt, and cook for 40 minutes.

Sauté the green, red, and yellow peppers with onions.

Dice 20 tomatoes using a tool for quick cutting, then mix with jalapeno, onion, cilantro, salt, and lime juice for salsa. Let it sit in the fridge.

Prepare guacamole with 10-15 avocados, mash half, and mix with green Mexican sauce and salsa. Adjust seasoning to taste.

Make queso by combining 2 cans of evaporated milk, TMX cheese, Goya seasoning, garlic powder, onion powder, and Valentina hot sauce, cooking until velvety.

Prepare jasmine rice with olive oil, cilantro, and salt, and let it sit in the rice cooker.

Boil corn and cut it down with cilantro for added flavor.

Assemble the burrito with steak, black beans, rice, corn, salsa, guacamole, and queso, and roll it up.

Cooking Techniques

Equipment Needed

Spice Level: