Chipotle Mexican Grill Barbacoa Burritos by Todd Wilbur
Recreate the bold, smoky flavors of everyone's favorite fast-casual burrito with Todd Wilbur's Copycat Chipotle Mexican Grill Barbacoa Burritos recipe. This slow-cooked masterpiece features tender, shredded beef chuck roast infused with a rich blend of chipotle peppers, adobo sauce, lime juice, and aromatic spices like cumin and cloves. Perfectly paired with cilantro-lime rice, black beans, and all your favorite toppings—shredded cheese, guacamole, and pico de gallo—each burrito is wrapped in a warm flour tortilla for a restaurant-quality experience you can craft at home. Whether you’re meal prepping or feeding a crowd, this recipe promises authentic flavor and unbeatable satisfaction. Perfect for fans of barbacoa, easy Tex-Mex, slow-cooked meals, and DIY Chipotle nights!
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 tablespoons Vegetable oil
- 6 whole Garlic cloves
- 3 whole Chipotle peppers in adobo sauce
- 3 tablespoons Adobo sauce
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Lime juice
- 1.5 teaspoons Cumin
- 1 teaspoon Dried oregano
- 0.25 teaspoon Ground cloves
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 cups Beef broth
- 3 whole Bay leaves
- 6 whole Large flour tortillas
- 3 cups Cilantro-lime rice
- 2 cups Black beans
- 1 cup Shredded cheese
- 1 cup Guacamole
- 1 cup Pico de gallo
- 0.5 cup Sour cream
- 1 cup Shredded lettuce
Instructions
Cut the beef chuck roast into large chunks, about 4 inches each. Trim off excess fat if necessary.
In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove the beef and set aside.
In a blender or food processor, combine the garlic, chipotle peppers, adobo sauce, apple cider vinegar, lime juice, cumin, oregano, ground cloves, salt, and black pepper. Blend until smooth.
Return the beef to the Dutch oven or place in a slow cooker. Pour the blended marinade over the beef and add the beef broth and bay leaves.
If cooking on the stovetop, bring the mixture to a boil, then reduce to a simmer and cover with a lid. Cook for 3-4 hours, stirring occasionally, until the beef is tender and can be easily shredded with a fork. If using a slow cooker, cook on low for 6-8 hours or high for 4-5 hours.
Once the beef is cooked, remove it from the pot and shred it with two forks. Discard the bay leaves.
Warm the flour tortillas one at a time in a dry skillet or the microwave until soft and pliable.
Assemble the burritos by layering each tortilla with a base of cilantro-lime rice, a portion of shredded barbacoa beef, black beans, shredded cheese, guacamole, pico de gallo, sour cream, and shredded lettuce.
Fold in the sides of each tortilla, then roll tightly to form burritos. Serve immediately and enjoy.
Nutrition Facts
Calories |
7130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 457.3 g | 586% | |
| Saturated Fat | 169.5 g | 848% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 1199 mg | 400% | |
| Sodium | 16374 mg | 712% | |
| Total Carbohydrate | 429.9 g | 156% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 31.6 g | ||
| Protein | 360.3 g | 721% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1936 mg | 149% | |
| Iron | 62.5 mg | 347% | |
| Potassium | 6644 mg | 141% | |
*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.
