Barbacoa Burrito
Elevate your burrito game with this irresistible Barbacoa Burrito recipe, featuring tender, slow-cooked beef chuck roast infused with chipotle peppers, lime juice, and a medley of aromatic spices. The melt-in-your-mouth barbacoa is paired with fluffy white rice, hearty black beans, and rich shredded cheese, all wrapped in a warm flour tortilla and topped with fresh cilantro, diced tomatoes, creamy avocado slices, and a dollop of sour cream. Perfect for meal prep or feeding a crowd, this flavorful Mexican-inspired dish is a feast for both the eyes and the palate. With traditional slow-cooking techniques and bold ingredients, this recipe creates a restaurant-worthy burrito you’ll want to make on repeat.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 cans Chipotle peppers in adobo sauce
- 1 cup Beef broth
- 0.25 cup Fresh lime juice
- 2 tablespoons Apple cider vinegar
- 4 Garlic cloves
- 1 tablespoon Ground cumin
- 2 teaspoons Dried oregano
- 0.5 teaspoon Ground cloves
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 3 Bay leaves
- 8 Large flour tortillas
- 4 cups Cooked white rice
- 2 cups Black beans
- 2 cups Shredded cheese (cheddar or Mexican blend)
- 1 cup Chopped cilantro
- 1 cup Diced tomato
- 1 cup Sour cream
- 2 Sliced avocado
Instructions
Begin by cutting the beef chuck roast into large chunks, approximately 3-4 inches in size.
Place the beef chunks into a slow cooker.
In a blender, combine chipotle peppers, beef broth, lime juice, apple cider vinegar, garlic cloves, cumin, oregano, ground cloves, salt, and black pepper. Blend until smooth.
Pour the blended sauce over the beef in the slow cooker. Add bay leaves into the mixture.
Cover and cook on low for 8 hours or until the beef is very tender and can be shredded easily with a fork.
Remove the bay leaves from the slow cooker. Use two forks to shred the beef in the slow cooker, mixing it well with the sauce.
Warm the flour tortillas in a dry skillet over medium heat or wrap them in foil and heat in the oven for a few minutes.
To assemble the burritos, place a warmed tortilla on a flat surface. Add about 1/2 cup of cooked rice, 1/4 cup of black beans, a generous portion of shredded barbacoa beef, and a sprinkle of shredded cheese on top.
Add toppings: a tablespoon or two of chopped cilantro, a few diced tomatoes, a dollop of sour cream, and slices of avocado.
Fold in the sides of the tortilla and roll it up tightly, starting from the bottom.
Repeat with the remaining tortillas and filling ingredients.
Serve the burritos warm, and enjoy your homemade barbacoa burritos!
Nutrition Facts
Calories |
1057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 25.5 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 2116 mg | 92% | |
| Total Carbohydrate | 79.5 g | 29% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 7.7 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 395 mg | 30% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 959 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
