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19 Chipotle Copycat Recipes

Skip the line! You can have a made-from-scratch burrito or bowl at home with our copycat Chipotle recipes.

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Copycat Chipotle Chicken

Chipotle chicken is tender, juicy and perfectly seasoned to complement all the burrito fixings in those gigantic flour tortillas. Making this copycat Chipotle chicken recipe at home couldn’t be easier; the key is marinating your chicken overnight in a spicy, smoky blend of herbs, spices and aromatics.

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Chili con Queso

It’s incredible to think that Chipotle only added queso to its menu a few short years ago; its ooey-gooey cheesy goodness is great in bowls, burritos—even straight out of the cup! This copycat recipe tastes just like Chipotle’s queso blanco, but if you want to copy its color, too, use shredded white cheddar instead of yellow.
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Chipotle Guacamole

Chipotle’s guacamole is legendary—and for good reason. The secret? Its freshness! Though many dips tend to improve the longer they sit, guacamole tastes best shortly after it’s made, so the flavor of fresh avocado shines through the rest of the ingredients. Eating it right away also keeps guacamole from browning.
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Mexican Carnitas

Carnitas are arguably the most iconic item at Chipotle. Though there’s no shortage of winners on the menu, it was the irresistible slow-roasted spiced pork that put Chipotle on the map when it opened its first location in Denver, Colorado, in 1993.
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Slow-Cooker Barbacoa

Chipotle’s barbacoa is a more exciting version of classic pot roast, with bigger, bolder flavors that are as enjoyable on their own as they are wrapped in a burrito. In this recipe, boneless beef chuck roast is put in the slow cooker with an easy blender sauce of smoky chipotles, fresh lime juice, herbs and spices.
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Zesty Salsa Verde

Tomatillos may look like green tomatoes, but they’re not the same thing. Instead, tomatillos are small, round and firm with a dense interior. When raw, tomatillos have a bright, extremely tart flavor that’s somewhat reminiscent of limes. When roasted, tomatillos lose that acidic edge and become a little sweeter.
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Cilantro-Lime Rice

Have you ever dreamed of going to Chipotle and eating nothing but a big, heaping bowl of fluffy cilantro-lime rice? Well, you can make that dream come true in your very own home with this simple five-ingredient recipe.
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Copycat Chipotle Corn Salsa

If possible, try to find fresh or frozen sweet white corn for the most authentic Chipotle corn salsa. It’s what they use in their recipe. However, if all you can find is yellow corn, this salsa will still be spectacularly delicious.

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Mild Fresh Salsa

Outside of salt and pepper, you only need five ingredients to make this vibrant salsa, which livens up just about everything it’s paired with. Although this fresh tomato salsa is delicious the day it’s made, it gets even better the longer it sits, so if you’re so inclined, double the recipe so you can snack on salsa for days.
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Roasted Tomato Salsa

This recipe isn’t an exact replica of Chipotle’s fiery red salsa, but it’s a great “close enough” option if you don’t have access to fresh tomatillos. If you like your salsa extra spicy, don’t hold back when adding the hot sauce!
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BBQ Beef & Vegetable Stir-Fry

Outside of cooking the rice (which is nearly no trouble at all if you use a rice cooker), it takes less than 10 minutes to get this recipe to the table. Perfect for those nights where you’re too ravenous to travel to Chipotle!
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Slow-Cooker Carnitas

Carnitas are no doubt a hall of fame-worthy slow cooker recipe, requiring very little in the way of prep or labor, but delivering such spectacular results, you’ll wonder why you don’t make them more often. One taste of these tacos, and they’re sure to become a part of your regular dinner rotation.
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Slow-Cooker Chicken Taco Salad

This slow cooker recipe for fall-apart tender, cumin and chile powder-spiced chicken breasts is a brilliant idea for make-ahead lunches. Simply reheat chicken in the microwave as you chop up your lettuce and prep the rest of your salad toppings.
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Steak Fajitas

Fire up the grill to make these Chipotle-inspired flank steak tacos, topped with a simple fresh salsa made explosive with fresh lime juice. For even more delicious acidity, serve these tacos with pickled red onions.
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Chicken Tacos with Avocado Salsa

As crazy good as these chicken tacos are, the real star of this recipe is the easy-to-make avocado salsa, which you’ll want to eat straight out of the bowl. Just make sure not to eat it all before you serve the tacos!
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Cheesy Quesadillas

A warm, gooey cheese quesadilla is essentially a grilled cheese sandwich with south-of-the-border flair. This is a basic, easy recipe everyone should know how to make, and once you do, you can start experimenting with all sorts of additional fillings.
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Corn, Rice & Bean Burritos

Perfect for Meatless Mondays, no one will miss the meat when you dish up these satisfying burritos bursting with a fresh-tasting filling. Double the recipe, and you can eat the leftovers for Taco Tuesday!
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Veggie Steak Salad

This vibrant flank steak salad is easy and quick to prepare, tastes delicious and is a healthy dinner all on one plate. For a non-Chipotle-inspired take, toss this salad with blue cheese dressing instead of the recommended vinaigrette, or maybe a drizzle of homemade steak sauce.
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Southwest Shredded Pork Salad

In addition to slow cooked pork loin, this carnitas salad features black beans, tomatoes, red onion, corn and crumbled Cotija cheese. But don’t stop there! Try adding sliced cucumbers tossed in fresh lime juice, pickled chili peppers, crushed-up tortilla chips—anything goes!

Allison Robicelli
Allison Robicelli is a James Beard-nominated food and recipe writer, humorist, and the author of four (quite good) books. Her writing credits include the Washington Post, Bon Appetit, Food & Wine, Wine Enthusiast, Eater, Food52, The Takeout, and other major publications. Before becoming a full-time writer, she spent over a decade as a working chef, and was the co-owner of the acclaimed Robicelli's Bakery in Brooklyn, NY. In addition to food and comedy, she also writes about history, parenting, and cannabis. She lives in Baltimore, MD with her husband, two teenage sons, and four patient cats.