We never thought we would say this but yes, there are burrito bowls that are better than Chipotle. And the best part is YOU can make them in the comfort of your own home.
Since we’ve been at home more because of the coronavirus, we’ve been experiementing in the kitchen by recreating our favorite restaurant meals.
We’ve seen other copycat Chipotle recipes, but honestly weren’t impressed. They were just pretty much taco bowls. We really wanted our bowls to taste like Chipotle, and not to brag, but they turned out even better.
Here’s how we made them.
We thought of all of our favorite ingredients that we put in our Chipotle bowls and started from there. We got flank steak from Trader Joe’s, covered it with taco seasoning and cooked it on a cast iron skillet. For the rice, we used organic Texmati rice and followed the normal instructions. We also cooked some frozen sweet corn.
For the pico de gallo, we chopped up some red onion, jalapeño, cilantro, tomato and squeezed a lime over it. We also grinded some salt and pepper.
Lastly, we added sour cream, cotija cheese (from Trader Joe’s) and sprinkled some shredded mozzarella.
You can add lettuce and black beans if you want. You can also add a corn salsa (which is like the medium salsa at Chipotle). There’s a good one from Trader Joe’s you can use, but honestly it tastes great without it
We love making these burrito bowls not only because they are tasty, but also because we have enough left over for another meal for the both of us. It’s an easy meal to meal prep too.
BURRITO BOWLS
Ingredients
- 1 cup Rice uncooked
- 1/2 bag Sweet Corn frozen
- 1 lb Flank Steak
- 1/2 bag Taco Seasoning
- 2 tablespoons Fresh Cilantro chopped
- 1 teaspoon Jalapeño chopped
- 1-2 Tomatoes
- 1/4 Red Onion chopped
- 1 Lime Squeezed
- Sour Cream
- Cotija Cheese
- Shredded Mozzarella
Instructions
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Cook rice according to package instructions.
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Season flank steak with taco seasoning. Add butter to cast iron skillet and set to high. Add steak to skillet and cook for at least 2 minutes on each side or until cooked. Once cooked, cut steak into bite-sized pieces.
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Cook corn according to package instructions.
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To prepare the pico, chop up the red onion, tomatoes, cilantro and jalapeño and add to a bowl. Squeeze the lime on top and add some salt and pepper.
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Get a spearate bowl and add the rice, steak, corn, pico, sour cream and cheese. Enjoy!
Once everything is cooked and prepared, we put all the separate ingredients in different glass containers for easier clean up and meal prep for the next day.
If you try this recipe out, let us know how it turns out.
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