Chipotle Steak Burrito Copycat

This burrito reminds me of the kind of meal you look forward to all day. Tender seasoned steak, warm rice that smells faintly of lime, fresh pico, soft beans, and a tortilla that wraps everything together. It’s familiar, comforting, and full of flavor without being complicated.

I started making this at home when I realized it wasn’t the individual ingredients that made the burrito taste so good — it was the layers. The warm rice next to cool sour cream, the bright tomatoes against the smoky steak. Once you understand that rhythm, you can recreate the same experience at home in a way that feels relaxed and unhurried.

Why This Works So Well

• Each component is simple to prepare.

• The steak marinade brings depth without overpowering anything.

• The rice has just enough citrus to keep the burrito balanced.

• You can adjust every part to fit your taste.

• It’s a filling meal that feels generous and satisfying.

This is the kind of dinner that makes the kitchen smell warm and inviting, especially when the steak hits the heat.

Ingredients You’ll Need

For the Steak

• Skirt steak (or sirloin, thinly sliced if needed)

• Chili powder

• Ground cumin

• Garlic powder

• Smoked paprika

• Salt and black pepper

• Adobo sauce (from canned chipotle peppers)

• A splash of oil for the marinade

For the Rice

• Long-grain white rice

• Bay leaf

• Lime juice

• Lemon juice

• Chopped cilantro

• Vegetable oil

• Salt

For the Pico

• Tomatoes, diced

• White onion

• Jalapeño

• Cilantro

• Lime juice

• Salt

Other Fillings

• Cooked black or pinto beans

• Shredded cheese

• Sour cream

• Warm flour tortillas (burrito size)

You can prepare most of these ahead of time and assemble when ready. I often make the pico and marinade the steak earlier in the day so the evening comes together smoothly.

How to Make It

1. Marinate the Steak
   Mix the chili powder, cumin, garlic powder, smoked paprika, salt, black pepper, a spoonful of adobo sauce, and a little oil. Coat the steak and refrigerate. Marinating overnight deepens the flavor, but even 30 minutes helps.

2. Cook the Rice
   Cook the rice with a bay leaf. Once done, remove the bay leaf and stir in lime juice, lemon juice, chopped cilantro, oil, and salt. Keep warm.

3. Make the Pico
   Combine tomatoes, onion, jalapeño, cilantro, lime juice, and salt. Let sit for 10 minutes so the flavors settle.

4. Cook the Steak
   Heat a skillet or grill. Cook the steak just until it browns and stays tender inside. Let it rest for a couple minutes, then slice into small pieces.

5. Warm the Beans and Tortillas
   Gently warm the beans. Heat the tortillas briefly in a dry pan or wrapped in a towel in the microwave.

6. Assemble the Burrito
   Lay a tortilla flat. Add rice, beans, steak, pico, cheese, and sour cream. Roll tightly, folding in the ends as you go.

Tips from My Kitchen

• Skirt steak has the best tenderness when sliced thinly across the grain.

• Don’t skip resting the steak; it keeps the juices in the meat, not on the cutting board.

• Use fresh cilantro and lime in the rice — it gives the burrito its brightness.

• Warm tortillas are much easier to roll neatly.

• Add the sour cream closer to the center to keep the tortilla from softening too fast.

Make-Ahead Notes

• The steak can be marinated a day in advance.

• The pico is best made the day you’ll eat it.

• The rice holds well and can be reheated with a splash of water to keep it fluffy.

• Burritos can be assembled and wrapped in foil for on-the-go meals or packed lunches.

Serving Suggestions

• Serve with tortilla chips and extra pico.

• Add a small green salad for balance.

• If you enjoy heat, slice a few extra jalapeños on top.

This makes a great weekend meal when everyone can build their burrito just the way they like.

Storage

Store the steak, rice, beans, and pico in separate containers in the refrigerator for up to 3 days.
Assembled burritos can be wrapped and reheated gently in the oven.

Frequently Asked Questions

Can I use chicken instead of steak?
Yes, the marinade works well with chicken. Just adjust the cooking time.

Do I have to include sour cream?
No, but it adds a cooling contrast that balances the spice.

What cheese is best?
A mild shredded cheese melts smoothly and blends without overpowering the other flavors.

Can this be made into burrito bowls?
Yes. Skip the tortilla and build your bowl the same way.

Continue to Content

Yield: 4

Chipotle Steak Burrito Copycat

Print

Tender marinated steak, cilantro-lime rice, fresh pico, black beans, and sour cream all wrapped in a warm tortilla — just like your favorite takeout burrito, but homemade and full of flavor.

Prep Time 45 minutes

Cook Time 10 minutes

Total Time 55 minutes

Ingredients

For the Steak

• 1 pound skirt steak
• 1 teaspoon dried oregano
• ½ teaspoon cumin powder
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes
• pinch of salt and pepper
• 2 teaspoons vegetable oil
• 2 teaspoons adobo sauce (optional)

For the Cilantro-Lime Rice

• 2 cups warm cooked basmati rice
• 1½ tablespoons lime juice
• ½ tablespoon lemon juice
• 2 teaspoons vegetable oil
• 2 tablespoons chopped fresh cilantro
• ½ teaspoon salt

For the Pico de Gallo

• ½ cup finely diced white onion
• 1 small jalapeño, seeds removed and finely diced
• 1 tablespoon fresh lime juice
• ¼ teaspoon coarse salt (plus more to taste)
• 3 Roma tomatoes, seeds removed and finely diced
• ½ cup chopped cilantro leaves

For Assembly

• 15 ounce can low-sodium black beans, rinsed, drained, and warmed
• ½ cup sour cream
• 4 large (10-inch) flour tortillas
• optional: chipotle honey vinaigrette, guacamole, tortilla chips

Instructions

1. Rub the steak with oregano, cumin, garlic powder, onion powder, crushed red pepper, salt, pepper, vegetable oil, and adobo sauce if using. Let it rest while preparing the remaining ingredients, or marinate overnight for a deeper flavor.
2. Drizzle the lime juice, lemon juice, and vegetable oil over the warm rice. Sprinkle with cilantro and salt, then fluff gently with a fork.
3. Combine the onion, jalapeño, lime juice, and salt in a bowl. Let it sit about 5 minutes, then stir in the tomatoes and cilantro. Taste and adjust seasoning as needed.
4. Heat a grill or grill pan to medium-high. Lightly oil the grates. Cook the steak for about 4 minutes per side or until done to your preference. Let it rest for 5 minutes, then slice thinly against the grain.
5. Warm the tortillas so they’re soft and pliable. Lay each tortilla flat and add rice, then steak, black beans, pico de gallo, and a spoonful of sour cream.
6. Fold the bottom edge over the filling, fold in the sides, and roll tightly to form a burrito. Place seam side down before serving.
7. Serve warm with chipotle honey vinaigrette, guacamole, or chips if desired.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 1183Total Fat 36gSaturated Fat 12gUnsaturated Fat 24gCholesterol 127mgSodium 879mgCarbohydrates 167gFiber 12gSugar 15gProtein 54g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe?

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Final Thought

There’s something grounding about assembling a burrito like this at home. Each piece is familiar and comforting, and when they come together, the result feels warm and complete. It’s the kind of meal that fills the table and brings everyone in, without needing anything fancy or complicated.

Also try these Steak recipes:-

• Beef Sirloin Steak Bites with Garlic Butter Potatoes
• Old Fashioned Salisbury Steak
• Montreal Steak Seasoning