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This copycat Chipotle Steak recipe tastes even better than the real thing. The marinade is quick and easy and full of the smoky, spicy flavors you love!
Chipotle Steak has all the same flavors as Chipotle’s famous Chicken, but here it’s applied to your favorite inexpensive cut of steak like sirloin, round steak, or flat iron steak.
It’s a tasty way to add protein to your burritos, bowls, tostadas, and more. Or serve it like they do in Mexico: Tacos on corn tortillas with just grilled onions, fresh cilantro, and a squeeze of lime juice.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Adobo sauce: To make your own adobo sauce, whisk together 1 tablespoon tomato paste, 1 tablespoon cider vinegar, 1 teaspoon chipotle powder (or ½ teaspoon EACH smoked paprika and cayenne powder), ½ teaspoon ground cumin, and a pinch EACH of oregano, garlic powder, and salt.
- Ancho chile powder: You can buy ancho chile powder online or buy dried ancho chiles and grind them to make your own ancho chile powder or soak them and add straight to the marinade (Culinary Hill may earn money if you buy through these links).
- Olive oil: Chipotle uses rice bran oil, but olive oil is more widely available (and probably already in your pantry).
- Oregano: Chipotle uses Mexican oregano, but you can use Italian oregano if that’s all that you have. They have different flavors (Mexican oregano tastes more like marjoram) but both taste great in this recipe.
- Steak: According to Chipotle’s customer service, the “beef” in their steak could be any number of cuts including part of the loin, ball tip, round steak, flat iron steak, top butt, clod, or knuckle.
Step-by-step instructions
- To make the marinade, in the bowl of a food processor or blender, add garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, 1 tablespoon salt, and 1 teaspoon pepper. Blend until smooth (add water if needed to fully blend the marinade).
- In a large zipper-top plastic bag or bowl, add steak and marinade, tossing to coat. Let the beef marinate at room temperature for 30 minutes or up to 12 hours in the refrigerator. Bring to room temperature for at least 30 minutes before cooking.
- In a large skillet over medium-high heat, heat 2 tablespoons olive oil until shimmering. Add marinated steak to the skillet and cook, stirring occasionally, until the temperature reaches 120 to 125 degrees F for rare or 130 to 135 degrees F for medium-rare. Depending on the size of your skillet, you can cook the steak in batches.
- Remove to a cutting board and tent with foil for 10 minutes. Chop into small pieces.
- Season to taste with salt. Serve with your favorite burrito toppings such as rice, beans, guacamole, and salsa.
Recipe tips and variations
- Yield: This recipe makes 20 generous servings, about 1/2-cup each.
- Storage: Store leftovers covered for up to 4 days.
- Make ahead: The steak can be marinated the day before you need it. Store it in an airtight container in the refrigerator and bring to room temperature for 30 minutes before cooking.
- To substitute dried ancho chiles:
- Remove stems and seeds from dried chiles (wearing gloves is recommended).
- In a dry skillet over medium-low heat, toast the chiles until fragrant but not smoking, about 5 minutes.
- Transfer to a medium bowl and add 4 cups (1 quart) water and 2 Tablespoons adobo sauce. Microwave on HIGH for 6 minutes. Drain well, then add the chiles to the food processor in step 1.
- Chipotle Burrito Bowls: Make your own copycat burrito bowls, tacos, and salads at home with my full collection of Chipotle Copycat Recipes:
- Proteins: Chipotle Chicken, Chipotle Barbacoa, Chipotle Carnitas, Chipotle Sofritas
- Sides:Chipotle Cilantro-Lime Rice, Chipotle Black Beans, Chipotle Pinto Beans, Chipotle Fajita Veggies
- Sauces: Chipotle Guacamole, Chipotle Tomato Salsa, Chipotle Corn Salsa, Chipote Tomatillo Salsa, Chipotle Hot Salsa, Chipotle-Honey Vinaigrette
Recipe FAQs
Transfer to a bag or glass jar and freeze for future use, or 1-2 tablespoons with ½ cup mayo for a delicious Chipotle Mayonnaise. Or, use in Chipotle Chicken, Chicken Tinga, or Vegetarian Stuffed Peppers.
To make your own adobo sauce, whisk together 1 tablespoon tomato paste, 1 tablespoon cider vinegar, 1 teaspoon chipotle powder (or ½ teaspoon EACH smoked paprika and cayenne powder), ½ teaspoon ground cumin, and a pinch EACH of oregano, garlic powder, and salt.
I swear by my instant-read meat thermometer, and follow these temperature guidelines for any beef preparation:
Rare: 120 to 125 degrees F
Medium Rare: 130 to 135 degrees F
Medium: 140 to 145 degrees F
Medium Well: 150 degrees F
Well: 160 degrees F
While many chefs (and I) prefer a slightly lower temperature for juicer, more tender beef, the USDA has a more conservative minimum safe cooking temperature of 145 degrees F. Cook to your desired doneness level.
Chipotle Bowl
Tonight, stay in and build your own Chipotle Burrito Bowl with the copycat recipes you know and love. Fluffy rice, black beans, tender chicken, sweet corn salsa, tomato salsa, and lots of guacamole. It’s great…
View Recipe
More Chipotle copycat favorites
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Chipotle Chicken (Copycat)
Chipotle Copycat Recipes
Chipotle Cilantro Lime Rice (Copycat)
Chipotle Copycat Recipes
Chipotle Guacamole (Copycat)
Chipotle Copycat Recipes
Chipotle Corn Salsa (Copycat)
Join Us
Chipotle Steak (Copycat)
Equipment
- Cutting board (I prefer this large plastic one!)
Ingredients
For the steak:
- 3 cloves garlic
- 2 tablespoons adobo sauce (see note 1)
- 2 tablespoons ancho chile powder (see note 2)
- 2 tablespoons olive oil or rice bran oil, plus more for the cooking surface (see note 3)
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano (see note 4)
- Salt and freshly ground black pepper
- 4 pounds steak such as sirloin, round steak, or flat iron steak (see note 5)
Instructions
- To make the marinade, in the bowl of a food processor or blender, add garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, 1 tablespoon salt, and 1 teaspoon pepper. Blend until smooth (add water if needed to fully blend the marinade).
- In a large zipper-top plastic bag or bowl, add steak and marinade, tossing to coat. Let the beef marinate at room temperature for 30 minutes or up to 12 hours in the refrigerator. Bring to room temperature for at least 30 minutes before cooking.
- In a large skillet over medium-high heat, heat 2 tablespoons olive oil until shimmering. Add marinated steak to the skillet and cook, stirring occasionally, until the temperature reaches 120 to 125 degrees F for rare or 130 to 135 degrees F for medium-rare. Depending on the size of your skillet, you can cook the steak in batches.
- Remove to a cutting board and tent with foil for 10 minutes. Chop into small pieces. Season to taste with salt. Serve with your favorite burrito toppings such as rice, beans, guacamole, and salsa.
Recipe Video
Notes
- Adobo sauce: To make your own adobo sauce, whisk together 1 Tbsp. tomato paste, 1 Tbsp. cider vinegar, 1 tsp. chipotle powder (or ½ tsp. EACH smoked paprika and cayenne powder), ½ tsp. ground cumin, and a pinch EACH of oregano, garlic powder, and salt.
- Ancho chile powder: You can buy ancho chile powder online or buy dried ancho chiles and grind them to make your own ancho chile powder or soak them and add straight to the marinade (Culinary Hill may earn money if you buy through these links).
- Olive oil: Chipotle uses rice bran oil, but olive oil is more widely available (and probably already in your pantry).
- Oregano: Chipotle uses Mexican oregano, but you can use Italian oregano if that’s all that you have. They have different flavors (Mexican oregano tastes more like marjoram) but both taste great in this recipe.
- Steak: According to Chipotle’s customer service, the “beef” in their steak could be any number of cuts including part of the loin, ball tip, round steak, flat iron steak, top butt, clod, or knuckle.
- Yield: This recipe makes 20 generous 1/2-c. servings.
- Storage: Store leftovers covered for up to 4 days.
- Make ahead: The steak can be marinated the day before you need it. Store it in an airtight container in the refrigerator and bring to room temperature for 30 minutes before cooking.
I made your chipotle chicken and it was delicious. I’m trying your beef one today but noticed the marinade is quite thick. Do you add additional water like in the chicken marinade?
Hi Verna, yes! You can add some water to thin the marinade some. I hope you love it! – Meggan
Hello Meggan! I just did a batch of this for 4 lbs of steak, just want to confirm these numbers because it seems like some of the steak barely has any coating of marinade on it with the amounts described. Is this true for you? I added a tiny bit of water to make it a little more fluid to move around the bag, but I feel its not enough, I may be just wrong though.
Hu Mus! Thank you so much for writing! Sometimes the marinade is thick, so a little water is needed. If it happens for your next batch, you can add a little water to the processor to make the marinade smooth. I hope you love it! – Meggan
Hi there! Just wondering if the salt to pepper ratio was a typo? Seems like a lot of salt vs pepper. I also am just a pepper love so it could just be me!
Hi Zina, it’s not. However, please add more pepper to your heart’s content! The recipe is just a guideline. I hope you love it! – Meggan
I really enjoy this recipe but live alone, so the 4lbs of beef is a lot. If I wanted to make a lot for individual servings, is it better to freeze the raw steak with marinade or cook everything and freeze the cooked portions?
Hi Jules, I would freeze the marinated steak in portions. Some readers like to make the marinade, portion it and freeze it, then use that for smaller batches of steak. I hope you love it! – Meggan
This was absolutely delicious. I made it with the copycat rice and corn salsa. My adult children said it was better then chipotle.
I’m so glad it was a hit, Adyn! Take care! – Meggan
I’m guessing this marinade will work great for venison steak. Have you happened to have tried it?
Hi Olaf, I haven’t tried it with venison steak. Sounds delicious, though! Please write if you try it! – Meggan
I love Chipotle but I can’t eat the steak there anymore because I only eat halal meat now. I found your recipe and I marinated some steak overnight and cooked it in a cast iron pan. I got a burrito bowl from Chipotle with everything but steak then I added my steak. It was perfect! I got to add as much steak as I wanted and it tasted better! Thank you for the recipe!
You’re so welcome, Angee! Thanks for taking the time to write, I’m so glad you loved it! – Meggan
Omg thank you for the adobo sauce recipe!!! I always felt it was so daunting watching videos on it but you simplified it. Thank you!!! The steak turned out great!
You’re so welcome! Take care! – Meggan
I am going to make this recipe, but honestly, how 🤔 many people do you know that are going to make a recipe that serves 20???
I will have to do some tasting and re-figuring to downsize this recipe. When I still had a husband and 3 teenage boys at home this recipe would have fed everyone without any leftovers, but now it’s just me.
I’m thinking of making this for my group of Bunco ladies so 20 servings will work out fine with leftovers 😋 too.
Thank you again for the recipe, but please 🙏 next time consider the fact that most of your readers are not going to be cooking for a boat load of people that we will need a recipe that serves 20!!!
Hi Jan, thank you for taking the time to write! You can adjust the number of servings in the recipe by hovering your mouse over the number of servings in the recipe (or clicking it on mobile) and adjusting the number up to 40 or down to 1. You can also make the marinade and freeze it in smaller portions, which you can defrost and use later. I have the same concerns as you, so I hope this helps! Take care and if you have any questions or need help with scaling, please let me know! – Meggan
Super delicious. Making it again tonight! It tasted very similar to Chipotle’s
Hi Joaquin! I’m so glad you like the recipe! -Meggan
Thank you for sharing this wonderful recipe!!!
Is there a way I could make this recipe freezer friendly? Could I freeze the uncooked marinaded steak in a foodsaver bag then thaw and cook when needed?
You’re so welcome! I don’t see why not! Some readers also freeze the marinate in smaller portions to use. Just make sure it’s in a freezer-safe and airtight container. – Meggan
You didn’t list the red onion
Hi Guy, to keep this a true copycat recipe I took the red onion out but feel free to add it! It’s 1/2 red onion. Hope you love this steak! – Meggan
Only problem with this recipe is that you put quantities of ingredients in the written recipe, and those don’t update when you adjust the quantities. If I wasn’t paying attention I would’ve just made the most salty steak I’ve ever eaten haha
Otherwise this is excellent
Hi Andrew, thank you for taking the time to write! I’m so glad you didn’t end up with a salty steak. It’s one of the limitations of the recipe program, unfortunately. (There used to be a time where the recipe’s quantities weren’t able to be adjusted at all. I’m so happy you enjoyed it and sorry for the inconvenience! – Meggan
If I were to make this for a grad party, what is the best way to reheat (I’d make it ahead of time) and keep warm during the party?
This is such a great recipe for graduation parties! I would reheat it on the stove or in a crockpot, and I’d serve it in a crockpot, depending on your setup. Thanks! – Meggan
Is there red onion in this recipe, it’s not listed in the ingredients but is the first thing put into the food processor
?
Also in the video it states that marinade should equal a cup but does not mention an amount in the recipe?
Hi Kirk, it’s 1/2 of a red onion. Chipotle doesn’t use red onion in their recipe but I felt that it tasted better with it. To keep this a true copycat recipe I took the red onion out but feel free to add it! Also, the marinade as written should be about a cup. Hope this helps! Please let me know if you have any other questions! – Meggan
Didn’t this used to say to blend a red onion with the other ingredients too?
Hi Wynter, I took the red onion out because Chipotle doesn’t use it in their recipe. (I felt that it tasted better with the red onion, but to keep this a true copycat recipe I took the red onion out.) Feel free to add 1/2 coarsely chopped to the blender or food processor in step 1. Hope this helps, take care! – Meggan
So easy and delicious!! Thanks for an amazing recipe my entire family loves!!
You’re so welcome, Susan! I’m happy it was a hit with the whole family! Take care! – Meggan
This was excellent! Instead of andding water to the marinade to thin it, added lime juice for an acid to help tenderize the meat. Perfection!
Yum! I’ll have to try this tip myself! Thank you, Heather! – Meggan
Hi – We love your copycat recipes and this one is a favorite. Chipotle recently ran a “Carne Asada” as a limited item. I am curious if you have tried to copy that one? It appears in the commercial that they grill (flat top) some form of sliced beef and then season it with lime, cilantro and some form of spices.
Hi Michael, thank you! I haven’t, and it looks like I missed the boat on that promotion, I don’t see it on their site anymore. I’ll give it a go once it comes back around. Thank you again! Take care! – Meggan
AMAZING RECIPE! I’ve been using it for a few years now, soo sorry it’s late. YOU GUYS ROCK! KEEP THEM GREAT RECIPES COMING! ❤️
Hi Trina, thank you! No need to apologize! I’m so happy you love this steak! Take care! – Meggan
Why does recipe not have onion listed for marinade but video shows this being included? Has the recipe been updated or is that ingredient missing?
Hi Ellen, Chipotle doesn’t use red onion in their recipe but I felt that it tasted better with the red onion. To keep this a true copycat recipe I took the red onion out but feel free to add it! Hope this helps. – Meggan
I don’t usually write reviews for recipes but this recipe deserves to be tried out for sure! I never tried cooking Mexican style dishes and it was my first time but turned out great! I added a mix of salad from tomatoes and cucumbers with sour cream, beans and white rice as carbs. My husband and I both loved it😍
Thanks Malika! So glad you enjoyed! – Meggan
My daughter is the pickiest eater I know. She loved this recipe and stated that it was even better than Chipotle. High praise!
Thanks Tara! – Meggan
I have not made this yet but plan to because I love the chicken. In the comments it says you add cloves but it’s not in the recipe??
Hi Melissa, sorry about that! There are no cloves, it’s a typo. Thank you for pointing that out! – Meggan
In one place in your posting of this recipe, it says it has 20 servings. In another place it says 8 generous servings. That’s quite a difference. Before I make this yummy recipe, I need to know what the correct serving is – one-twentieth or one-eighth? Thank you.
Hi Susan, thank you so much for pointing this out! This full recipe using 4 pounds of raw steak makes about 10 cups of cooked steak total, so 20 (1/2-cup) servings. There is a slider in the recipe card so you can easily reduce the recipe to yield as much as you like! Thank you again! – Meggan
The directions say to put cloves into the food processor, but there are no cloves in the ingredients. Is this a typo? If it isn’t, how many cloves do we put in?
Hi Toni! It’s a typo, so sorry about that! Thank you for the comment, I’ve fix the instruction. – Meggan
I love this recipe and have been using it a lot over the last year – but why in the world have you just NOW updated it and removed the red onion in the recipe??? This recipe was posted September 18, 2017 & Updated February 13, 2022, I thought I was going crazy until I saw the block text still references it…used to call for half a red onion and it is GREAT, no idea why it’s removed now lol
Hi, as I said in that block text Chipotle doesn’t use red onion in their recipe but I felt that it tasted better with the red onion. To keep this a true copycat recipe I took the red onion out but feel free to add it! Hope this helps. – Meggan
I’m so glad you wrote this – I thought I was losing my mind! I love this recipe but thought I’d somehow lost the original since I didn’t see the red onion or the add enough water to make a cup of marinade. Was anything else taken out (want to make as originally posted)? Thanks!
How long can I let meat marinade? Husband had to leave last minute and I want to wait till he is back to make it
Hi Mary, you can safely leave marinated steak in the refrigerator for up to 5 days, according to the United States Department of Agriculture. Hope this helps! – Meggan
you forgot the coriander. definitely used in Chipotles steak
dumb question, but do you cut the steak before you marinate and cook it, or do you leave it whole?
Hi CJ, not a dumb question at all! You leave it whole to marinate. Hope you enjoy. – Meggan
Amazing! Used in tacos, salad, quesadillas. So tender and flavorful. Marinated over night, put on gas grill for about 4 min per side. Perfecto!!!
Thanks Barry, so glad you enjoyed! – Meggan
I used about 1/3 of a red onion instead as my family isn’t huge on onion taste
And instead of filling it with water to make a cup I filled it with lime juice instead.
Came out so good, thank you
That sounds delicious Taylor! So glad you all liked it! – Meggan
Thank you for the recipe. I would like to make it for a large crowd. 50 people but would need to make ahead of time. Do you have any suggestions for how I could prepare this I had of time? Thanks in advance.
Hi Lisa, you’re welcome! I would make the marinade and have it sit with the steak overnight. I would put my oven at about 200 degrees, and after cooking the steak, cover it with foil and place it in the oven until it’s time to serve. Repeat with the remaining meat. I would then pull it out, slice it and serve. I worry if you were to slice it first before putting it in the oven to hold its heat, it would dry out. – Meggan
I have been using this recipe for the past 5 years! My family loves it! So good. Thank you!
This recipe is quick easy packed with flavor
You won’t be disappointed!
I absolutely love this recipe & so does my boyfriend & the 6 other people that have tried it after i made it.I make my own Adobe Sauce but without the spicy part.I also make it with chicken breast along with the steak.It is also amazing!!!!!Thank you so much for this recipe you are truly amazing!!!!!!My boyfriend says i put the Mexican Restaurants around here to shame with it when i make it.
Actually does taste better than the real thing.
The flavor was excellent. My family and I loved this recipe. I did add 2 of the chipotle peppers from the adobo sauce. I will definitely make this again.
I freaking love it. We dont have any ancho chilli here in Indonesia, hence I substitute it with regular chilli powder. I also cant thank you enough that you put recipe for adobo sauce substitution. All ingredients were easily found in here.
can you sous vide the steak after the marinade and then grill? would you advise doing this?
Hi Margaret, yes that should work just fine. Sous vide it to your desired temperature and then finish it on the grill. Sounds perfect! Thanks. -Meggan
I tried this using Carne Picada. It turned out amazing. I let it marinate overnight.
I just tried this recipe. Does it taste like chipotle? Not really, but that’s ok because it’s delicious. Thank you so much for sharing this recipe. I definitely will be keeping this recipe. I can’t wait to make it again.
Hello! Question! Is this marinade per pound of steak? Or for all 4 pounds? If for all 4 pounds, do you put it all in one Ziploc bag? Thanks! Excited to try it out!
Hi Vic, this marinade is for all 4 pounds of steak. You can put it all in one bag and just mash the marinade to distribute it evenly. -Meggan
Can tri tip be used?
I haven’t tried it this way, but I don’t see why not! I think it would be delicious!
Absolutely Loved!
Hi! Wondering how does each serving have 17g of fat. Which ingredients used are high in fat besides the oil?
Hi Aliha, it looks like each serving has 10g of fat, not 17g. I played around with the nutrition label and it has a few different options for which tofu brand/kind to select, and the fat content varies depending on that. So I could pick a generic tofu and it would show 7.9g fat, or I could pick “Vitasoy USA Organic Nasoya, Tofu Plus Extra Firm” and it shows 9.6g. If I pick a softer tofu (firm or silken) then the fat increases slightly, to 12.2g or 14.6g. So, I think it really depends on which brand you pick. I’m also not a nutritionist so maybe there is something else happening there that I don’t understand. But, the only other source of fat here is the olive oil, and the recipe is reflecting 1 tablespoon of that. I hope this is helpful! Sorry for the confusion. -Meggan
Is it REALLY HALF AN ONION? or like half cup?
Hi Joel, it’s half an onion, probably around 1 cup. But, I list it as “half an onion” because you put it in a blender as part of the marinade. So, there is no reason to chop it up much (just quartered or whatever you need to make it blend evenly). The marinade makes enough for 4 pounds of steak. I hope this is helpful! If you have any other questions, just let me know. Thanks. -Meggan
Thanks for the recipe. Looking forward to try it. What kind of loin steak would you recommend? Would top sirloin steak worK? Any other advice on what kind of steak to use? Thx
My kids want to eat at chipotle everyday. I followed instructions made steaks taste just like Chipotle but tender. Thank you very much for the recipe and instructions!
How many dried chilies would you need to use if doing that method?
Hi Jessica, sorry I didn’t have that written out! It’s 1 ounce of dried chiles. When I buy them, it’s usually a 2-ounce package and 3-4 chiles in it depending on the size. I’ve updated the recipe notes. Thanks for pointing that out, and sorry again! If you have any other questions, just let me know. -Meggan
This is awesome.. As someone who is just getting into cooking this was simple and easy to follow and was exactly what I was looking for. Thank you so much for sharing this!
will this get too spicy if it marinades for 48 hours?
Hi Vanessa, I don’t think so. I’ve let this marinade for 4-5 days and the flavor does not get significantly spicier. You should be fine! Thanks.
Do you think I could cook the steak and the chicken version the day before and re- heat? Having a lunch graduation party.
Hi Jane, yes absolutely. With the steak, you just don’t want to cook it too much because you don’t want it to be tough and dried out. So cook it medium rare, perhaps, or medium if that’s more your taste. Does that make sense? And if you want to reheat in the oven, I would cover your pans with foil to keep the chicken and steak from drying out. Or, you could toss it in a hot skillet to heat it up. Thank you so much and please let me know if you need anything else.
To make the steak:
Heat 2 tablespoons oil in a large skillet until shimmering (or preheat a grill over medium high heat). Add “CHICKEN ????” to the pan and cook, turning occasionally, until the temperature reaches 135 degrees for rare or 145 degrees for medium rare. Depending on the size of your skillet, you can cook the steak in batches.
D’OH!!! Thanks for being my proofreader, your check is in the mail. But seriously I appreciate you.
John,
This author stole this recipe from Browneyedbaker. Browneyedbaker’s recipe was chicken that why it said chicken in the first place. If you’re going to steal something, make sure you don’t literally COPY & PASTE IT.
FALSE.
Exhibit A: I first posted my Chipotle Chicken recipe on January 21, 2014 as documented by the Wayback Machine: https://web.archive.org/web/20140130023928/www.culinaryhill.com/chipotle-chicken/
I later changed the recipe to offer a version that used the ancho chile powder instead of working with the dried chiles since readers had trouble locating them. I still discuss how to work with the dried chiles in my post, though, since some people prefer this method.
Exhibit B: Brown Eyed Baker posted her version in May 2016 which was documented by the Wayback Machine in early 2017:
https://web.archive.org/web/20170519100906/https://www.browneyedbaker.com/chipotle-chicken-recipe/
As you can see from the record, she previously cited me as her source since SHE ADAPTED HER RECIPE FROM MINE (you’ll find it in the gray box marked “Did you make this recipe?” under her recipe). She doesn’t cite me as her source anymore. I don’t care either way.
While it’s true I had a typo and wrote chicken instead of steak in this post, it’s because I copied the steak marinade FROM MYSELF. So sorry for the typo. I also removed your sentence with f-bomb from your comment; there is really no reason to use that language on my site. Especially when you’re WRONG. And so very rude.
Is there a recipe for the adobo sauce? Would prefer to make it myself after reading the ingredients. And also would rather not waste the Chile’s. Thanks!
Hi Melissa! Sorry for my delayed reply. There are homemade adobo sauce recipes on the Internet and I’ll be posting my own in the next few weeks (thanks to your request!). In the meantime if you check google you might find one that looks good to you. Thanks for the question! I’m also going to make a homemade chili powder recipe which someone else requested. Take care.
chipotle steak recipe copycat is so delicious and yummy.I loved your way of cooking and recipes.Before this i made Chicken Keema Paratha for my husband its taste also funny and delicious.
Thanks for the recipe.
Hi Chloe, thanks for your feedback. I hope you do try it again! – Meggan