Paleo Barbacoa Burrito
Indulge in the bold and satisfying flavors of this Paleo Barbacoa Burrito, a wholesome twist on a classic favorite! Made with tender, slow-cooked beef chuck roast infused with smoky chipotle peppers, zesty lime juice, and aromatic spices like cumin and oregano, this recipe is bursting with rich, authentic barbacoa flavor. Wrapped in crisp lettuce leaves in place of traditional tortillas, and topped with creamy avocado, fresh tomatoes, and fragrant cilantro, these burritos are entirely grain-free, gluten-free, and perfect for a paleo lifestyle. With minimal prep time and the convenience of a slow cooker, this recipe is an effortless way to create a healthy and delicious meal that feels indulgent. Perfect for meal prep or a flavorful weeknight dinner, these Paleo Barbacoa Burritos are a must-try for anyone looking for a savory, nutritious alternative to traditional burritos!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1 medium onion
- 4 garlic cloves
- 2 pieces chipotle peppers in adobo sauce
- 0.25 cup apple cider vinegar
- 0.25 cup lime juice
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 6 cloves
- 2 teaspoons sea salt
- 2 bay leaves
- 1 cup beef broth
- 8 lettuce leaves
- 1 sliced avocado
- 1 cup chopped tomatoes
- 0.25 cup chopped cilantro
Instructions
Begin by slicing the onion and chopping the garlic cloves.
Place the beef chuck roast in a slow cooker.
Add the onion and garlic on top of the beef.
In a blender, combine chipotle peppers, apple cider vinegar, lime juice, ground cumin, dried oregano, cloves, and sea salt. Blend until smooth.
Pour the blended sauce over the beef in the slow cooker.
Add the bay leaves and beef broth into the slow cooker.
Cover and cook on low for 8 hours until the beef is tender and easily shreds with a fork.
Once cooked, remove and discard the bay leaves.
Use two forks to shred the beef directly in the slow cooker, mixing it well with the sauce.
For serving, lay out two large lettuce leaves for each 'burrito'.
Spoon a generous amount of barbacoa beef on each pair of lettuce leaves.
Top with slices of avocado, chopped tomatoes, and a sprinkle of cilantro.
Fold the lettuce leaves over the filling, and secure with toothpicks if needed. Serve immediately and enjoy your Paleo Barbacoa Burritos.
Nutrition Facts
Calories |
2589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.6 g | 246% | |
| Saturated Fat | 74.2 g | 371% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6424 mg | 279% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 15.7 g | ||
| Protein | 176.0 g | 352% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 406 mg | 31% | |
| Iron | 33.4 mg | 186% | |
| Potassium | 4127 mg | 88% | |
*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.
