chipotle copycat recipes

The roasted chili corn salsa at Chipotle Mexican Grill is super popular for good reason! It&#39;s mild, lightly sweet, and bursting with freshness from cilantro, jalapeno, and lime. This recipe is a shortcut version of Chipotle&#39;s corn salsa. It&#39;s ridiculously quick and easy to prepare and tastes just like the real deal! Yield: approx. six (½ cup) servings

Chipotle Corn Salsa (EASY Version!)

½ medium red onion, diced

jalapenos, seeds and membrane removed, diced

cilantro

lime juice

fine sea salt,

Saute

Preheat a large saute pan over medium-low heat. Add the frozen corn to the pan. Stirring occasionally, cook just until the corn is hot, about 4 minutes (for food safety).

Cool

Spread the corn on a baking sheet or large plate to cool. Set aside while you prepare the other ingredients.

Combine

Toss the red onion, jalapeno, and cilantro with lime juice. Season with salt, then mix with the corn. Serve now or refrigerate until chilled. Tip: the flavors improve over time making this is a great recipe to prep in advance for a potluck or party. Double or triple the recipe if serving a crowd!

I use canned sweet corn. I also put the whole jalapeño  chopped up including the seeds and membrane to make it a little spicier. Great for football games!

Wow!!! So amazing!!!! Can’t believe I made something so yummy- fabulous, easy recipe. Willl be making it weekly. Thank you!!!!

Very easy and tastes so fresh. Delish - thank you!

This Chipotle copycat Sofritas recipe is easy to make at home and tastes even better than the original! Crumbled tofu is braised in a smoky chipotle and poblano pepper sauce, then used as a meaty plant-based topping for burrito bowls, tacos, and more.

Easy Sofritas (Better Than Chipotle)

poblano pepper

chipotle pepper

adobo sauce

garlic

lime or lemon juice

tomato paste

sugar

salt

water, plus more as needed

extra-firm tofu

canola oil

Roast the poblano pepper: If you have a gas range, hold the poblano over the flame with tongs until it&#39;s blistery and hot. Or turn your oven to the broil setting, spray the pepper with oil and place on a baking sheet. Broil for about 15 minutes or longer until it&#39;s blistered. Once cool enough to handle, remove the stem and seeds inside.

Make the sauce: Add the poblano pepper, chipotle pepper, adobo sauce, garlic, lime/lemon juice, tomato paste, sugar, salt and 1/4 cup of water to a food processor. Pulse until mostly smooth.

Press the tofu, if needed: If using the super firm tofu in a vacuum pack, there is no need to press the tofu. If not, press the tofu by wrapping it in paper towels or a clean tea towel. Place a few heavy books or cast iron pan on top of the tofu and let sit for 30 minutes.

Make sofritas tofu: Crumble the tofu into a large pan coated with the oil over medium-high heat. Fry the tofu for about 5 minutes, stirring frequently. Add the sauce from the food processor and stir it into the tofu. Simmer for 20 minutes, adding more water as needed if it starts to get too dry.

Serve: Serve in burritos, tacos, on nachos or in bowls with rice, beans and guacamole. Enjoy!

I've been making this recipe at least once a month for a couple of years.  Clear instructions with ingredients I (usually) have on hand.  I've adapted it to my preferences; I'm so appreciative of you, Nora, for developing this recipe!

not bad! i made the recipe tonight as written. it was pretty tasty overall, but i found the sweetness to be slightly over-powering for my tastes. i was a little suspicious of the presence of 4x more sugar than salt, but i went with it. it definitely needs to be a bit more savory and spicy for me. i think next time i’d use more salt, more lime, and an additional chipotle pepper, and i’d add sugar very last, very gradually, to tweak it to my tastes.

I made this tonight, exactly as the recipe describes, and it was perfect! I already know that I’ll be making this again very soon.

This is totally better than Chipotle!!!!!  And super easy!!!!

Easy and delicious! I prefer lime juice as well, so I used lime juice. I made the recipe exactly as written and it turned out  great! I used a box grater to “crumble” my tofu, which was fun and made the tofu “bouncy” In the pan -it was cracking me up! I found blistering the peppers to be almost therapeutic ☺️ Will be making this again!

I always enjoy your recipes, and this one sounds delicious! My only concern is the sodium level! Is it really almost 2000 mg ‘per serving’, or is that a print error? Thanks

My college-age sons are Vegan. My oldest had surgery this summer and I flew out to help him recover and cook. He asked for this recipe which I made and it was a fantastic hit. I made two batches one for the fridge and one to freeze. I doubled the sauce because I stored it in layers in tall plastic to-go containers with the Sofritas on the bottom, then black beans and cooked rice. I added the extra sauce on the top before I added the lid. It didn’t dry out and the extra sauce added flavor to the beans and rice. 
 Pressing the water packed firm or extra firm tofu is THE key to making it crumble in the pan otherwise it will just be a mushy mess. I used Olive oil. You can also press and then freeze tofu, it will give it a firm chewy texture.   
This was a huge it! I cooked this on an electric stove at high altitude 6,000ft.

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Chipotle Corn Salsa (EASY Version!)

Easy Sofritas (Better Than Chipotle...

Top 2 chipotle copycat recipes recipes from across the web

The most viewed chipotle copycat recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chipotle Corn Salsa (EASY Version!)

Easy Sofritas (Better Than Chipotle...

The most viewed chipotle copycat recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine