Barbacoa Burrito Recipe
Make Barbacoa Burrito Recipe in just 8h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Barbacoa Beef
Burrito Assembly
Method
Prepare the Barbacoa Beef
- 1
Sear the Meat
In a large skillet over medium-high heat, sear the chuck roast on all sides until browned (about 3-4 minutes per side). Remove from skillet and set aside.
- 2
Combine Ingredients
In a slow cooker, combine seared chuck roast, beef broth, lime juice, chipotle peppers, ground cumin, dried oregano, minced garlic, salt, and black pepper.
- 3
Cook the Beef
Cover and cook on low for 8 hours or on high for 4 hours until the meat is tender and shreds easily.
- 4
Shred the Meat
Once cooked, remove the chuck roast from the slow cooker and shred it using two forks. Return the shredded meat to the slow cooker and stir to combine with the juices.
Assemble the Burritos
- 5
Prepare the Tortillas
Warm the large flour tortillas in a microwave or on a skillet until pliable.
- 6
Fill the Burritos
On each tortilla, layer about 1/2 cup of cooked rice, 1/4 cup of black beans, 1/4 of the shredded barbacoa beef, 1/4 cup of shredded cheese, a dollop of sour cream, and a spoonful of salsa.
- 7
Add Cilantro
Sprinkle chopped cilantro over the filling.
- 8
Wrap the Burritos
Fold in the sides of the tortilla and roll it up tightly from the bottom to the top to encase the filling.
- 9
Serve
Cut the burritos in half and serve warm with additional salsa on the side.