Chipotle was founded by Steve Ells in 1993. The chain is known for its large burritos, assembly line production and the use of natural ingredients. The company currently has more than 1000 location with restaurants in 38 states.





Chipotle has registered the name Sofritas, a mix of organic shredded tofu braised with chipotle chiles, roasted poblano peppers and spices. Hodo Soy, based in the San Francisco Bay area, produces Chipotle’s Sofritas with whole bean tofu that is organic and free of genetically modified beans, the company said.

The taste is on the mild to medium spice level, same as the green salsa or barbacoa. It goes great in any of the same entrees you can find at Chipotle such as burritos, bowls, tacos, salads.

The Denver based fast casual operator said this week it would add the item on Oct. 13, 2014 at restaurants in Alabama, Arkansas, Florida, Georgia, Louisiana, North Carolina, South Carolina, Tennessee and Texas. The October rollout will also include the full state of Virginia, where some locations have tested the item already, a spokesperson said.

Chipotle plans to add Sofritas to its permanent menu across all U.S. restaurants by the end of 2014.

Chipotle Mexican Grill Copycat Recipe

Mexican Spice Mix
1/2 teaspoon dried oregano leaves
2 teaspoons ground ancho chile powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon kosher salt

1 tablespoon avocado oil or olive oil
1/2 medium onion, diced small (about 1 cup)
2 cloves garlic, minced
1 teaspoon minced chipotle chiles in adobo sauce (add more if you like spicy)
1 tablespoon diced mild Hatch chiles
1 tablespoon Mexican Spice Mix
2 tablespoons tomato paste
1 (16 oz.) package organic extra firm tofu, drained, dried well and crumbled
1 cup of your favorite Mexican beer
fresh lime wedges, for serving

Prepare the Mexican Spice Mix: Combine all the spices in an airtight container and shake to combine.

Prepare the Sofritas: Heat a cast iron skillet over medium heat and warm the oil. Saute the onion and garlic with a pinch of salt until softened, about 5 minutes. Add the chipotle peppers, chiles, and spice mix, and continue cooking and stirring until the spices are fragrant, about 1 minute.

Add the tomato paste; cook another minute. Add the crumbled tofu and beer and cook until the liquid has reduced and the flavors have melded, about 5 minutes. Taste and adjust the seasoning as desired. Serve with rice or tortillas and fresh lime wedges.

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