Barbacoa Burrito Recipe
Slow cooked beef burrito with rice and beans
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Ingredients
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Beef Barbacoa
Rice and Beans
Burrito Assembly
Method
Beef Barbacoa Preparation
- 1
Prepare the Beef
Trim excess fat from the chuck roast and cut it into large chunks.
- 2
Season the Beef
In a large bowl, mix lime juice, chipotle peppers, minced garlic, cumin, oregano, salt, and pepper. Add beef chunks and coat them well with the marinade. Let it marinate for at least 1 hour, preferably overnight.
- 3
Cook the Beef
Place the marinated beef in a slow cooker. Pour in beef broth and add bay leaves. Cover and cook on low for 8 hours or until the beef is tender and easily shreds.
- 4
Shred the Beef
Once cooked, remove the beef from the slow cooker, shred it with two forks, and return it to the cooker to absorb the juices.
Rice and Beans Preparation
- 5
- 6
Add Water and Cook
Add 2 cups of water and salt to the rice. Bring to a boil, then reduce heat to low, cover, and simmer for about 18 minutes or until rice is cooked.
- 7
Heat the Beans
In another saucepan, heat the canned black beans over medium heat until warmed through.
Burrito Assembly
- 8
Prepare the Tortillas
Warm the flour tortillas in a dry skillet over low heat for about 30 seconds on each side until pliable.
- 9
Assemble the Burritos
On each tortilla, layer shredded beef, cooked rice, black beans, shredded cheese, sour cream, cilantro, and sliced avocado.
- 10
Roll the Burritos
Fold in the sides of the tortilla and then roll from the bottom up to enclose the filling. Repeat for all tortillas.