10+ Chipotle Copycat Recipes to Satisfy Your Cravings at Home

Love Chipotle but don’t want to put on shoes or spend extra cash? You can make your favorite dishes at home with some simple copycat recipes. These let you whip up tasty meals using stuff you already have, and honestly, it’s pretty satisfying.

Copycat recipes put you in charge of what goes into your food. You get to tweak the flavors, try new things, and maybe even show off a little.

Want a burrito bowl? Or maybe just some killer sides? Making these yourself is fun, and you’ll probably learn a trick or two along the way.

1) Chipotle Chicken Copycat

You can pull off Chipotle-style chicken at home with a quick marinade. The secret’s in those chipotle peppers in adobo, plus cumin, garlic, and oregano—smoky and just a little spicy.

Start with skinless chicken thighs for extra juiciness. Marinate for at least an hour (overnight if you can wait), then grill or bake until it’s cooked through.

This chicken works for tacos, salads, bowls—whatever you’re craving. It’s healthy, fast, and you won’t miss the takeout.

Ingredients:

• 2 pounds skinless chicken thighs
• 1-2 chipotle peppers in adobo sauce
• 2 tablespoons adobo sauce
• 1/4 cup olive oil
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Cooking Instructions:

1. Mix the chipotle peppers, adobo sauce, olive oil, and all the spices for your marinade.
2. Coat chicken thighs with the marinade. Cover and chill in the fridge for 1 to 12 hours.
3. Preheat your grill to medium-high or set your oven to 400°F (200°C).
4. Grill chicken 6-7 minutes per side, or bake 20-25 minutes, until it hits 165°F (74°C) inside.
5. Let it rest for a few minutes, then slice it up.

Learn more about making chipotle chicken here.

2) Slow-Cooker Barbacoa

Tender, flavorful barbacoa? You can absolutely make it at home in your slow cooker. Grab a beef chuck roast, season it with salt, cumin, oregano, and a few other spices.

Toss in garlic, onions, and chipotle peppers in adobo for that smoky kick. Cook it low and slow until the beef just falls apart.

You can play with the spice level by adding more or less chipotle. Lime juice or apple cider vinegar gives it a little zing, which I think balances everything out.

Ingredients

• 3 lbs beef chuck roast
• 1 tbsp salt
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp ground cloves
• 4 cloves garlic, minced
• 1 onion, chopped
• 2-3 chipotle peppers in adobo sauce, minced
• 2 bay leaves
• Juice of 1 lime (optional)
• 1 tbsp apple cider vinegar (optional)

Cooking Instructions

1. Rub the roast with salt, cumin, oregano, and cloves.
2. Put the beef in your slow cooker. Add garlic, onion, chipotle peppers, and bay leaves.
3. Pour in the lime juice and apple cider vinegar if you’re using them.
4. Cover and cook on low for 8-10 hours, until the meat is super tender (about 200°F/93°C inside).
5. Shred the beef with two forks and mix it back into the juices.
6. Serve in tacos or however you want.

For more detailed guidance, check this slow-cooker barbacoa recipe.

3) Chipotle Queso Blanco Copycat

If you’re into creamy cheese dips, you’ll want to try this Chipotle queso blanco copycat. It’s smooth, with a gentle heat from jalapeños or chipotle peppers.

Use white cheeses like Monterey Jack and cream cheese for that rich, melty texture. Fresh peppers and a little seasoning bring the whole thing to life.

Cook the ingredients gently so the cheese melts without turning grainy. You want a silky dip that stays warm and scoopable.

Ingredients:

• 8 oz Monterey Jack cheese, shredded
• 4 oz cream cheese, diced
• 1/2 cup milk
• 2 jalapeños, minced
• 1/2 yellow onion, finely diced
• 1 tablespoon neutral oil
• 1/2 teaspoon salt
• 1 tablespoon cornstarch

Cooking Instructions:

1. Heat oil in a pan over medium.
2. Add onion and jalapeños, cook until soft.
3. Stir in cornstarch and milk, heat gently.
4. Add cream cheese and Monterey Jack a little at a time, stirring until melted.
5. Cook until smooth, about 5 minutes (don’t let it boil).
6. Season with salt and serve warm.

Learn more about this dip at this Chipotle queso blanco copycat recipe page.

4) Chipotle Tomatillo-Green Chili Salsa

You can make Chipotle’s Tomatillo-Green Chili Salsa at home with just a handful of ingredients. It’s got medium heat, tangy tomatillos, and a fresh green chili flavor.

Roast tomatillos, jalapeños, and garlic first. Then blend them with cilantro, red onion, and spices like cumin and oregano.

Canned tomatillos can save you time if you’re in a rush. You’ll end up with a salsa that’s close to what you’d get at Chipotle, and honestly, it’s just as good on tacos or bowls.

Ingredients

• 1 lb tomatillos, husked and rinsed
• 1-2 jalapeños
• 3 garlic cloves
• ¼ red onion
• ½ cup fresh cilantro leaves
• ½ tsp cumin
• ½ tsp dried oregano
• Salt to taste

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Put tomatillos, jalapeños, and garlic on a baking sheet. Roast for 15-20 minutes, until soft and a bit charred.
3. Let cool, then blend with onion, cilantro, cumin, oregano, and salt until smooth.
4. Taste, adjust seasoning, and serve chilled or at room temp.

5) Easy Corn Salsa

You can throw together a corn salsa that’s almost identical to Chipotle’s in just a few minutes. Sweet corn, a little heat from jalapeños, and a burst of lime and cilantro make this one a crowd-pleaser.

Roasting poblano peppers gives the salsa a smoky flavor. Use fresh or frozen corn—no one will know.

Just mix everything and let it sit for a little while so the flavors blend. It’s a quick way to add some punch to your tacos or chips.

Ingredients

• 2 cups corn (fresh or frozen, thawed)
• 1 poblano pepper
• 1 jalapeño, finely chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• 1/2 teaspoon ground cumin
• Sea salt to taste

Cooking Instructions

1. Roast the poblano at 400°F (205°C) for about 15 minutes, turning until charred. Let it cool, peel, and dice.
2. In a bowl, combine corn, poblano, jalapeño, red onion, and cilantro.
3. Add lime juice, cumin, and salt. Mix it all up.
4. Taste and tweak the salt or lime if you want.
5. Serve right away or chill for half an hour to let the flavors mingle.

Find a detailed recipe here.

6) Chipotle Steak Copycat

Craving Chipotle’s steak? Start with a good cut like flank or skirt. The secret is a marinade packed with chipotle chili, cumin, garlic, and oregano.

Blend everything up, then marinate your steak for a few hours or overnight. The longer it sits, the better it tastes.

When you’re ready, grill or sear the steak on high heat. Cook to your liking, then let it rest before you slice it up. That’s how you keep it juicy.

Ingredients:

• Steak (flank or skirt)
• Garlic cloves
• Chipotle chili powder or chipotle pepper in adobo sauce
• Ground cumin
• Dried oregano
• Black pepper
• Salt
• Olive oil or rice bran oil
• Water

Cooking Instructions:

1. Blend garlic, chipotle, cumin, oregano, pepper, salt, oil, and water for the marinade.
2. Marinate steak for 2-4 hours or overnight in the fridge.
3. Heat grill or pan to medium-high (about 400°F / 200°C).
4. Cook steak 4-6 minutes per side, depending on thickness.
5. Let it rest for 5 minutes before slicing.

7) Cilantro Lime Rice

Cilantro lime rice is a fresh, simple side that goes with just about anything. It’s a great way to add a little brightness to your plate.

Cook your rice with salt and a bay leaf for extra aroma. Once it’s done, stir in chopped cilantro and a squeeze of lime juice.

This version is just like Chipotle’s—fluffy, flavorful, and super easy. Fresh ingredients make a big difference here.

Ingredients

• 1 cup long grain or basmati rice
• 2 cups water
• 1 bay leaf
• 1 tsp salt
• 3 tbsp fresh cilantro, chopped
• Juice of 1 lime

Cooking Instructions

1. Bring water to a boil with salt and bay leaf.
2. Add rice, stir, and bring back to a boil.
3. Lower the heat, cover, and simmer 15-20 minutes until water is absorbed.
4. Remove the bay leaf.
5. Fluff the rice, then stir in cilantro and lime juice.
6. Serve warm.

8) Chipotle Carnitas Copycat

You can actually make carnitas at home that taste a whole lot like Chipotle’s. Start with pork shoulder, slow-cooked with cumin, garlic, and oregano until it’s juicy and shreds apart easily.

After shredding, pop the pork under the broiler to get those crispy edges everyone loves. Use the carnitas in tacos, burritos, or just pile them into a bowl.

A slow cooker or Instant Pot keeps things simple and helps the pork stay moist. You get to decide how spicy or mild you want it—kind of nice to be in control, right?

Ingredients

• 3 to 4 lbs pork shoulder, trimmed
• 2 tsp cumin
• 1 tsp dried oregano
• 2 cloves garlic, minced
• 1 orange, juiced
• Salt and pepper to taste
• 2 tbsp olive oil

Cooking Instructions

1. Rub pork with cumin, oregano, salt, and pepper.
2. Place pork in your slow cooker or Instant Pot. Toss in garlic and pour over the orange juice.
3. Cook on low for 6-8 hours, or pressure cook for about an hour.
4. Shred pork with two forks.
5. Heat olive oil in a pan and crisp up the pork on medium-high for around 5 minutes.
6. Serve warm in whatever you’re craving.

For more details, check this Chipotle carnitas recipe.

9) Chipotle Chicken Burrito Bowls

Making Chipotle chicken burrito bowls at home is honestly pretty straightforward. Marinate chicken thighs with chipotle peppers, lime juice, garlic, and spices for that smoky, just-spicy-enough flavor.

Cook the chicken until it’s tender and juicy, then slice it up. Serve it over cilantro lime rice.

Add black beans, corn salsa, and pico de gallo. Shredded cheese or guac on top? Go for it if you’re feeling extra.

Ingredients

• 6 boneless, skinless chicken thighs
• 2 chipotle peppers in adobo sauce
• 2 tablespoons lime juice
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 2 cups cooked cilantro lime rice
• 1 can (15 oz) black beans, drained
• 1 cup corn salsa
• Pico de gallo
• Shredded cheese or guacamole (optional)

Cooking Instructions

1. Blend chipotle peppers, lime juice, garlic, and cumin.
2. Let chicken soak in the marinade for at least 1 hour.
3. Grill or cook chicken at 400°F (205°C) for 20-25 minutes.
4. Slice the chicken and lay it over cilantro lime rice.
5. Add black beans, corn salsa, and pico de gallo.
6. Top with cheese or guacamole if you want.

For a reliable recipe, see Copycat Chipotle Chicken Burrito Bowls.

10) Copycat Black Beans

If you’re craving Chipotle’s black beans, this recipe is quick and super easy. Just grab canned black beans—no soaking or fussing with dried beans needed.

The flavor really comes from the spices. Chili powder, cumin, and a squeeze of lime juice make the beans taste fresh and a little smoky.

Let the beans simmer so everything blends together. Use them as a side, or scoop them into burritos, bowls, or tacos.

Ingredients

• 2 cans black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Juice of 1 lime
• 1/4 cup water or vegetable broth

Cooking Instructions

1. Heat some olive oil in a medium pan over medium heat.

2. Toss in the chili powder, cumin, salt, and pepper. Stir for about a minute.

3. Pour in the drained black beans, then add water or broth.

4. Let everything simmer for 10 minutes. Stir every now and then.

5. Take the pan off the heat. Squeeze in fresh lime juice and give it a good stir.

6. Serve it up warm and enjoy.

If you want to see the full breakdown, check out this Chipotle Black Beans Copycat Recipe.