Difficulty Level: easy
A barbacoa burrito is a complete meal that you can hold in one hand. It’s packed with tender beef, warm spices, and enough fillings to make it a main.
The word barbacoa refers to a style of slow-cooking meat in a pit or Earth oven. We won’t be doing either of those things in this recipe, but the ingredients and end results fit.
When cooking beef for hours, you want it to be juicy, soft and incredibly easy to shred. If it fights you when done, it needs more time. If it’s dry, something’s gone wrong.
Yet, don’t let the cook time put you off, it’s literally in a Dutch oven while you have your feet up.
The great thing about this recipe is that it’s so customizable. You can change the heat, the fillings, and even how you want to serve it. It really is a crowd pleaser, as everyone can pick and choose how they want it.
If this shredded barbacoa-style beef burrito sounds tasty, check out the ingredients and cooking steps below.
Barbacoa Burrito Ingredients
- 3 pounds beef chuck roast
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/4 cup apple cider vinegar
- 1/4 cup lime juice
- 1/2 cup beef broth
- 8 flour tortillas (10-inch)
- 2 cups cooked rice
- 2 cups black beans, drained and rinsed
- 1 cup salsa
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup chopped fresh cilantro
- Optional toppings: sour cream, guacamole, chopped onions
Barbacoa Burrito Instructions
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Brown the chuck roast on all sides for about 3 minutes per side, then move it to a plate.
- Add the onion and cook 3 minutes, then add garlic and cook 30 seconds.
- Stir in chipotle peppers, adobo sauce, vinegar, lime juice, broth, cumin, oregano, smoked paprika, salt, pepper, and bay leaves.
- Bring it to a simmer.
- Return the beef to the pot. Cover and cook on low for about 3 hours, until the meat shreds easily with a fork.
- Shred the beef in the pot and stir it into the sauce. Taste and adjust with salt and pepper as needed.
- Warm tortillas and add rice, beans, barbacoa beef. Then add toppings.
- Fold burritos tightly. If you want a crisp outside, toast the burritos in a dry skillet for 1 to 2 minutes per side.