At Home Chipotle Bar

As many a white girl can relate, I have a borderline problematic obsession with Chipotle. I have perfected my burrito bowl to weigh approximately the weight of a small child three pounds and last me about 2-3 days. I also pull ingredients from every Chipotle option available. My burrito bowl seems something like this:

  • Double brown rice
  • Double fajita veggies
  • Steak
  • Mild salsa (I’m worthless and weak when it comes to trying the medium salsa)
  • Roasted corn salsa
  • Little bit of cheese
  • Truckload of Guacamole
  • Salad Dressing (**Note: this is a GAME CHANGER, get the dressing you won’t regret it)

Now I usually strategically time my Chipotle order for peak busyness. That way by the time the cashier gets my burrito bowl the only up-charge is for the Guac and not for the 3 extra servings I requested. Strategy is key at Chipotle when you’re broke.

That being said, I can’t drop $10 on a burrito bowl everyday (although I wish I could) so I decided to create a Chipotle-esque burrito bowl at home. I cooked this for my parents because I’m the best kid ever I wanted to give my mom a night off from cooking. Here’s what I concocted:


Doesn’t that word just roll off the tongue? Carrrrrniiiitaasssss. You gotta give it the Budweiser “wazzzzupppp” twang at the end and throw in the hint of a Mexican accent. Anyways this is not the point.

When I was home, we already had a pork tenderloin in the freezer and I knew whatever meat I made I wanted to be able to “crockpot it.” Pork tenderloins crockpot well. So to make carnitas I placed 1 pork tenderloin in the crockpot with the following:

  • 1/2 Jar Green salsa
  • 1 Can jalapenos
  • 1 Can diced tomatoes with jalapenos
  • 1 onion quartered
  • Sprinkle of Cumin
  • Salt
  • Pepper
  • Dash of Garlic Powder

Set the crock pot on low and let roast until meat is thoroughly cooked and easy to shred. I think our crockpot took about 4 hours to do so. The finished product once shredded will look like this:



I did add a little of the juice from cooking to the shredded pork to give it a bit more flavor.

Grilled Peach Mango Salsa


1 Peach, Grilled
2 Mangos diced
1 Jalapeño, Grilled
1/4 Cup Grilled Onions, diced
2 Tbsp Chopped Fresh Cilantro
Juice from 1 Lime

To Grill Peach:

Slice peach into 4 decent chunks. You want the slices to be big enough to not fall through the grill grates. Brush with olive oil. Place “meat” side down (aka not the skin side) and grill briefly. Peaches grill REAL fast especially on medium-high heat which I pretty much leave the grill at for everything. You only want to grill them enough to get a little squishy. Removed from grill, cool, and remove skin. Roughly chop and set aside.

To Grill Jalapeño:

Coat with olive oil. Allow to roast on grill until skin has started to crack and char. Remove and cool slightly. While still warm peel skin off as best you can. Slice open jalapeño and removed seeds and “ribs.” Ribs are the vertical white lines that run down the pepper. Finely dice pepper and set aside.

To Grill Onion:

Slice onion into thick, horizontal rings. Brush with olive oil. Place on grill on medium heat. Allow to grill until onions have softened and developed a nice char to them. Cool and roughly chop / dice.

Combine all ingredients in a bowl. Place in fridge and allow to chill for at least 1 hour. Finished product should resemble this (excuse my awful photo taking skills).


Roasted Corn Salsa


2 Ears of Corn Grilled, see previous meal prep post for corn grilling instructions, and Removed from Cobb
2 Medium tomatoes, diced
1/4 Grilled Onion, diced
1 Fresh Jalapeño, diced
2 Tbsp Chopped Cilantro

Combine all ingredients in a bowl and allow to chill in fridge for at least 2 hours. Should look something like this:




2 Ripe Avocados
3 Limes, juiced
1 Garlic Glove (peeled)
Salt and Pepper
Olive Oil
Red Wine Vinegar
Handful Fresh Cilantro

Blend about 3 tablespoons of olive oil and 3 tablespoons of red wine vinegar with lime juice, salt and pepper, garlic, and cilantro in a food processor. In a separate bowl mash avocados together. Add liquid to the avocados until well incorporated.

It you like a “finer” guacamole, feel free to just throw everything in the food processor and pulse away. Guac preferences vary greatly by person. As long as all these ingredients end up mixed together, you’re in good shape.

Mine looked like this:


Cilantro Brown Rice

2 Cups Brown Rice
4 Cups Water

1/4 Cup Chopped Fresh Cilantro
Garlic Powder (a light sprinkling)
Juice of 1/2 a Lime

Bring water to a boil in a large saucepan. Add rice to boiling water. Sprinkle a little garlic powder into the water. Bring mixture back up to a boil and turn heat to low. Cover with a lid and let simmer until all water has been absorbed by the rice, about 35 minutes.

Fold in chopped cilantro and lime juice. Serve hot.



When all is said and done, you’ll have a counter that looks like this:


Pile on whatever you like into a bowl and BAM! insta-Chipotle like burrito bowls! Enjoy!


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