Friday, October 1, 2010

Hi, my name is Natalie. I'm a Chipotle addict.

Yes, it's true. I'm addicted to Chipotle Mexican Grill. Nothing - nothing - can quite top the drug-like addictive qualities of a Chipotle burrito bowl (which I could eat on a daily basis though my digestive system would most certainly protest). Last night I was super-craving Chipotle but since we have more than reached our out-to-eat quota lately, I tried making an at-home version (after a thrifty visit to my local Aldi - I heart that store!) and it turned out great!

Here are the super simple ingredients to gather:

- Rice - 1-1/2 to 2 c, prepared in the usual manner except this time spritzed with the juice of one lime
- Steak, optional - Seasoned with Cumin, Chili Powder, Crushed Red Pepper ... Grilled, stove top or in the backyard. (I got easy breezy stew meat so it was pre-diced and just browned it in a skillet)
- Fajita veggies (1 green bell pepper and 1/2 an onion; should be red but I had white on hand) - softened over medium/high heat with a little fat in the pan
- Corn - I used one can of corn/chili/pimento mix
- Black beans - one can tumped into a colander and thoroughly rinsed
- Chopped black olives, optional (not a traditional Chipotle ingredient, but tasty)
- Fresh tomato - Diced
- Guacamole - preferably homemade (2 avocados, 1/2 a large tomatillo, 1/4 onion, 1/2 fresh tomato, juice from 1 lime, salt, a tiny bit of garlic powder, 1/2 jalapeno pepper diced and fresh cilantro if you have it, which unfortunately I don't)
- Sour Cream
- Grated cheese
- Lettuce, optional - Diced and sprinkled on top of everything after plating

My grilled steak, 'resting'.

Stove work: Prep the first three ingredients - so basic. Next, warm the corn and beans if you want - this is not a necessary step, as they will be topping hot rice and warm steak and veggies; considering pantries are usually room temp, they will warm up sufficiently.

Homemade guac. Not my very best attempt, sadly, but still good. (maybe since avocados aren't really 'in' right now?)

Construct all of this on a plate or in a bowl. Top with chopped olives if you're using them, fresh diced tomatoes, a scoop of guacamole, some sour cream and cheese. (A little salsa is yummy, too.)

Now all I need is a real live Chipotle margarita and I'm set! Has anyone else noticed how *amazing* their margaritas are?? If I wasn't stuffing myself full of their burrito goodness I'd be flat on the floor 1/2 way through my first drink! They are strong but oh-so delish. ;)

What's cool about doing stuff like this at home (aside from doing so in pajamas while watching Netflix) is saving a few bucks and having great leftovers. The entire meal for Kevin and me probably cost around $10-12 worth of groceries - steak, veggies, dairy, everything - and I had it for dinner again tonight and there is still a little leftover. Compare that to one dinner out + a drink or 2 at Chipotle -- it's over $20.

Also, here's a really scary calculator that tells you how many calories are in your very own personalized Chipotle burrito. Basically, just don't eat all day leading up to a stop at your local Chipotle and you should be OK.

The *real* Chipotle is still my crack, but having it at home was a fun, yummy and slightly more economical experiment.



  1. I've done that too! :) I like to do my rice a little differently, though. I generally make it in my rice cooker and then after it's done pour about 1 T of oil, some salt, lime juice and some chopped cilantro in. It's very yummy and fairly close to the Chipotle version.

  2. Hey Amelia! Thank you for the comment! I love your idea about the rice - that sounds so flavorful. I wish I had some cilantro on hand. I'll have to try that next time.



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