Gluten-Free Barbacoa Burrito
Indulge in the bold flavors of this Gluten-Free Barbacoa Burrito, a delicious twist on a classic favorite tailored for dietary preferences without compromising taste! This recipe features tender, slow-cooked beef chuck roast infused with a rich blend of smoky chipotle peppers, aromatic spices like cumin and cloves, and tangy hints of lime juice and apple cider vinegar. Encased in soft gluten-free tortillas, these burritos are loaded with fluffy white rice, hearty black beans, crisp shredded lettuce, and vibrant toppings like salsa, sour cream, cheddar cheese, and fresh cilantro. Perfect for a satisfying lunch or dinner, this recipe is a crowd-pleaser with a mouthwatering combination of textures and flavors—and it's naturally gluten-free! Whether served fresh off the skillet or wrapped for on-the-go convenience, this burrito will elevate your mealtime routine with its irresistible barbacoa goodness.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 2 tablespoons Chipotle peppers in adobo sauce
- 1 medium, chopped Red onion
- 4 minced Garlic cloves
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 0.5 teaspoon Ground cloves
- 1 cup Beef broth
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Lime juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Cooked white rice
- 1 cup Cooked black beans
- 4 large Gluten-free tortillas
- 1 cup Shredded lettuce
- 1 cup Salsa
- 0.5 cup Sour cream
- 1 cup Shredded cheddar cheese
- 0.5 cup, chopped Cilantro
Instructions
Cut the beef chuck roast into large chunks and season with salt and black pepper.
In a blender, combine chipotle peppers, chopped red onion, minced garlic, ground cumin, dried oregano, ground cloves, beef broth, apple cider vinegar, and lime juice. Blend until smooth to make the marinade.
Place the beef chunks in a slow cooker and pour the marinade over the beef. Stir to coat the meat thoroughly.
Cover the slow cooker and cook on low for 6 hours or until the meat is tender and easily shredded with a fork.
Once cooked, use two forks to shred the beef inside the slow cooker, then mix it well with the juices.
Warm the gluten-free tortillas according to package directions to make them pliable.
To assemble the burritos, lay a tortilla flat and add a layer of cooked white rice in the center.
Top the rice with a scoop of shredded barbacoa beef, followed by cooked black beans.
Add shredded lettuce, a spoonful of salsa, a dollop of sour cream, and a sprinkle of shredded cheddar cheese.
Sprinkle chopped cilantro over the fillings in each tortilla.
Fold in the sides of the tortilla, then roll it up tightly from the bottom, ensuring all the fillings are enclosed.
Repeat the process for the remaining tortillas.
Serve immediately, or wrap each burrito in foil to keep warm until ready to eat.
Nutrition Facts
Calories |
4326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.2 g | 326% | |
| Saturated Fat | 115.2 g | 576% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 859 mg | 286% | |
| Sodium | 8172 mg | 355% | |
| Total Carbohydrate | 288.7 g | 105% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 30.7 g | ||
| Protein | 239.2 g | 478% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1535 mg | 118% | |
| Iron | 41.8 mg | 232% | |
| Potassium | 4853 mg | 103% | |
*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.
