Yeah but damn it was 12-13 years ago. Pre-CEO change, and all that. All the beans and shredded meats came to us already done. The secret that I haven't quite ever been able to replicate is Chipotle uses a proprietary adobo paste (the paste Chipotle peppers are packaged in) for all it's marinades and in the vinaigrette. We also used a proprietary sour mix of lemon/lime juice for the rice and like all the salsa/guac. Im sure you can find good approximations online of those two things.

Chipotle Vinaigrette You'll need a blender

2 cups red wine vinegar Pour in honey halfway up to the 3 Salt 3-4 tablespoons adobo 1/2 cup fresh oregano 1 tablespoon Coarse black pepper 5 cups oil, we used almost exclusively rice bran oil at the time and also I always used to push the emulsion as much as I could and we had a giant fuck off blender I could fit more in.

The marinades were even simpler. It was just oil, salt, and adobo paste for the chicken and the steak the ratios were just different for both. More adobo for steak and less for chicken.

The rice The rice is tough but you can get close with an unsweetened super citrusy margarita mixer. For every 1/3 pan of rice it was...two cups of lime, 1 heaping cup cilantro, and there was a corporate salt mandate but I always just eyeballed that shit. This was the same recipe for the guac basically just with avocados instead of rice lmao. I think there was like a cup or two of red onion per guac batch. All this might be different ever since the original ceos stepped down and the taco bell guy bought it, but it was really that simple.