Barbacoa Burritos
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Indulge in Barbacoa Burritos that rival Chipotle’s finest! Picture tender, slow-cooked Barbacoa beef infused with rich spices, nestled in a bed of zesty cilantro lime rice, and topped with all your favorite fixings. The ultimate part? You customize every bite to your taste, all while saving a few bucks!
What You Will ❤️ About Barbacoa Burritos
- Chipotle at Home! It’s great when you can find a way to make a dish at home!
- Barbacoa Beef from Scratch! Stop buying shredded beef in the stores – you can make it at home so much easier!
- Quick & Easy – Once your beef & rice are ready – you can put these together in less than 10 minutes!
Barbacoa Burrito Recipe Ingredients
If you’re making Barbacoa Beef from scratch – I’ve got you covered! It’s really just a bunch of spices with beef broth – so good! After that – just picture the counter at Chipotle for the rest of your ingredients!
- Barbacoa Shredded Beef – there are a lot of seasonings that go into barbacoa – but it’s not difficult to make! You could always short cut with store-bought shredded beef.
- Cilantro Lime Rice – this is super easy to make: cooked white rice, juice from one lime, 1/4 cup chopped cilantro and 1/2 tsp of salt!
- Flour Tortillas – I used Carb Counter Tortillas – which are definitely SMALLER than a Burrito Tortilla. They’re also a little softer since they’re low-carb and I couldn’t really pull them super tight like they do at Chipotle or they would tear. You can use what you have or what you like!
- Toppings!!! Where do I start? Black beans are a must! Then add your favorites: cheese, sour cream, pico de gallo, corn salsa, guacamole, lettuce and more!
How to make Barbacoa Beef
I made Dutch Oven Barbacoa Beef a while back and you can make this recipe the day before and then use the beef in this burrito recipe! It’s a great meal prep recipe and you can use the leftovers for Beef & Noodles, sliders, burrito bowls, tacos & more! Here’s how to make it (full recipe on the Barbacoa post):
- Combine apple cider vinegar, garlic, marjoram (or Mexican oregano), ground cumin, chili powder, lime juice, chipotle peppers in adobo sauce, salt and enough water to make a smooth paste in a blender. Blend until smooth.
- On medium high heat, add oil to the Dutch oven. Place beef chuck roast in the hot Dutch oven and sear on all sides – about 2 minutes per side. Remove roast and set aside for a few minutes.
- Adjust your heat to medium low. Do not remove the fat in the pot. Pour the chili vinegar paste from blender and 1/4 cup beef stock into the pan. Stir and cook for about 2-3 minutes, scraping up any browned bits on the bottom of the pot and simmer.
- Add remaining beef stock and stir to combine. Return the browned roast to the dutch oven. Spoon sauce over roast so it’s coated and bring to a simmer.
- Cover Dutch oven and place in preheated 275º oven. Braise for 3 hours until the beef falls apart when you shred with forks.
How to make Barbacoa Burritos
Burritos are obviously super simple and you can make them just how you like! Like a big burrito? Make a big burrito! Like tacos? Make them like tacos! Or do medium-sized burritos like I did!
- Reheat shredded barbacoa beef, black beans and cooked rice separately.
- In a medium bowl, mix rice, cilantro, juice from one lime and salt. Toss until combined.
- Lay out 4 tortillas and top each tortilla with 1/3 cup rice, 1/3 cup heated beef, 1/4 cup black beans, 1/4 cup cheese, 2 tbsp sour cream, 2 tbsp pico and 1/4 cup lettuce.
- Roll burrito by folding edge of tortilla over top of toppings and pull tightly. Fold sides of burrito in and roll tightly.
- Slice in half and serve.
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Tips, Tricks & FAQs
I recommend storing the ingredients separately – but if you’ve already made up the burritos – you’re still good. Wrap in aluminum foil and store leftovers in the refrigerator for 2-3 days. You can freeze up to three months – but leave out the sour cream & lettuce. Reheat in the microwave for 1-2 minutes or 4-5 in the air fryer.
Sure! Sear as directed on the stove top – then move to the slow cooker and cook for 4-6 hours on low until it falls apart.
Get Heather’s NEW cookbook – Air Fryer Cooking for One today!
More Chipotle-Style Recipes
More Shredded Beef Recipes
Barbacoa Burrito
Equipment
Ingredients
- 1 1/3 cups Barbacoa shredded beef
- 4 Tortillas
- 1 1/3 cups cooked rice
- 2 tbsp cilantro chopped
- 1/2 lime
- 1/8 tsp salt
- 1 cup Black Beans
- 1 cup Mexican Cheese shredded
- 8 tbsp Sour Cream
- 8 tbsp Pico De Gallo
- 1 cup Lettuce shredded
Instructions
- Reheat shredded barbacoa beef, black beans and cooked rice separately.1 1/3 cups Barbacoa shredded beef, 1 1/3 cups cooked rice, 1 cup Black Beans
- In a medium bowl, mix rice, cilantro, juice from one lime and salt. Toss until combined.2 tbsp cilantro, 1/2 lime, 1/8 tsp salt
- Lay out 4 tortillas and top each tortilla with 1/3 cup rice, 1/3 cup heated beef, 1/4 cup black beans, 1/4 cup cheese, 2 tbsp sour cream, 2 tbsp pico and 1/4 cup lettuce.4 Tortillas, 1 cup Mexican Cheese, 8 tbsp Sour Cream, 8 tbsp Pico De Gallo, 1 cup Lettuce
- Roll burrito by folding edge of tortilla over top of toppings and pull tightly. Fold sides of burrito in and roll tightly.
- Slice in half and serve.
