Chipotle Burrito Bowl Classic (Printable)

A vibrant bowl layered with seasoned carnitas, cilantro lime rice, beans, queso, salsa, sour cream, and guacamole.

# What You'll Need:

→ Carnitas

01 - 2 lbs pork shoulder, trimmed and cut into large chunks
02 - 1 tbsp olive oil
03 - 1 tsp salt
04 - 1/2 tsp black pepper
05 - 1 tsp ground cumin
06 - 1 tsp dried oregano
07 - 1/2 tsp smoked paprika
08 - 4 cloves garlic, minced
09 - 1 small onion, quartered
10 - 1 orange, juiced
11 - 1 lime, juiced
12 - 1 cup chicken broth

→ Cilantro Lime Rice

13 - 1 1/2 cups long grain white rice
14 - 3 cups water
15 - 1 tbsp olive oil
16 - 1 tsp salt
17 - 1/2 cup fresh cilantro, chopped
18 - 1 lime, juiced

→ Beans

19 - 1 can (15 oz) black beans, drained and rinsed
20 - 1/2 tsp ground cumin
21 - 1/4 tsp garlic powder
22 - Salt and pepper, to taste

→ Queso

23 - 1 cup shredded Monterey Jack cheese
24 - 1 cup shredded cheddar cheese
25 - 3/4 cup whole milk
26 - 1 tbsp cornstarch
27 - 1 tbsp butter
28 - 1 jalapeño, minced (optional)

→ Tomato Salsa

29 - 2 medium tomatoes, diced
30 - 1/4 cup red onion, finely chopped
31 - 1 jalapeño, seeded and diced
32 - 1/4 cup fresh cilantro, chopped
33 - 1 lime, juiced
34 - Salt, to taste

→ Guacamole

35 - 2 ripe avocados
36 - 1/4 cup red onion, finely chopped
37 - 1 small tomato, diced
38 - 1 lime, juiced
39 - Salt and pepper, to taste
40 - 2 tbsp fresh cilantro, chopped

→ For Serving

41 - 1 cup sour cream

# How-To Steps:

01 - Season pork with salt, black pepper, ground cumin, dried oregano, and smoked paprika. Heat olive oil in a large Dutch oven over medium-high heat and brown pork on all sides. Add minced garlic, quartered onion, orange juice, lime juice, and chicken broth. Bring to a simmer, cover, and cook on low heat for 2 hours until pork is tender and easy to shred. Remove pork, shred with forks, return to pot, and simmer uncovered for 10 minutes to thicken the sauce.
02 - Rinse rice under cold water until water runs clear. In a saucepan, combine rice, water, olive oil, and salt. Bring to a boil, reduce heat to low, cover, and cook for 18 minutes. Remove from heat and let stand covered for 5 minutes. Fluff rice with a fork, then stir in chopped cilantro and lime juice.
03 - In a small saucepan, combine black beans, ground cumin, garlic powder, salt, and black pepper. Heat over medium heat, stirring occasionally until warmed through.
04 - Melt butter in a saucepan over medium heat. Stir in cornstarch and cook for 1 minute. Gradually whisk in whole milk and cook until slightly thickened. Add shredded Monterey Jack and cheddar cheeses along with minced jalapeño if desired. Stir until cheese is melted and smooth. Keep warm.
05 - Combine diced tomatoes, finely chopped red onion, seeded and diced jalapeño, chopped cilantro, lime juice, and salt in a bowl. Mix thoroughly.
06 - In a bowl, mash ripe avocados until creamy. Stir in finely chopped red onion, diced tomato, lime juice, chopped cilantro, salt, and black pepper to taste.
07 - Layer cilantro lime rice, warmed beans, carnitas, queso, tomato salsa, sour cream, and guacamole in serving bowls. Serve immediately.

# Expert Tips:

01 -
  • Those carnitas are so ridiculously tender and shredded that you'll forget you're eating at home instead of the drive-through line.
  • Building your own bowl means you can go light on the queso if you want, or go absolutely rogue and double it—total control, no judgment from the counter person.
  • The whole thing comes together in two and a half hours, which mostly means the oven does the work while you relax.
02 -
  • Carnitas must braise low and slow—rushing with higher heat gives you tough meat instead of that melt-in-your-mouth texture that makes this dish worth the time.
  • Fresh lime juice in the guacamole and on the rice isn't optional; it's the flavor that whispers restaurant-quality and makes everything taste intentional.
  • Don't assemble bowls hours in advance—the rice gets mushy from all the toppings, and the queso hardens as it cools, so you need everything warm and fresh right before eating.
03 -
  • Brown your carnitas deeply before braising—that crust seals in flavor and creates a textural contrast that makes the dish more interesting than just braised meat.
  • If you're short on time, you can use a slow cooker for carnitas on low for 4 hours instead of the oven; the result is slightly different but still delicious and perfectly tender.
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