Tex-Mex

Chipotle Inspired Barbacoa Burrito

Name: Chipotle Inspired Barbacoa Burrito
Prep time: 30 min
Cook time: 30 min
Yield: 6 servings
Ingredients: 2 1/2 pounds boneless beef chuck roast, cut into large chunks; 1 teaspoon kosher salt; 1 tablespoon neutral oil; 3 chipotle chiles in adobo; 4 cloves garlic; 2 tablespoons apple cider vinegar; 1 tablespoon lime juice; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1/8 teaspoon ground cloves; 1 cup low-sodium beef broth; 2 bay leaves; 6 large burrito-size flour tortillas; 3 cups warm cilantro-lime rice; 2 cups seasoned black beans, drained; 1 1/2 cups fresh tomato salsa; 1 1/2 cups shredded Monterey Jack cheese; 3/4 cup sour cream

Slow-braised chile-spiced beef wrapped with cilantro-lime rice, black beans, fresh tomato salsa, cheese, and sour cream in a warm flour tortilla.

Inspired by Chipotle

Prep: 30 min
Cook: 3 hr 30 min
Total: 4 hr
Serves: 6
Difficulty: Medium

Prep

30 min

Cook

3 hr 30 min

Serves

6 servings

Difficulty

Medium

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Ingredients

6 servings

Servings

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Ingredient amounts are scaled only. Cooking time, pan size, batch size, and doneness may still need adjustment.

Food-safety note

Braise beef until tender and at least 145 F, cool leftovers promptly, and reheat the barbacoa to 165 F before serving again.

Method

Recipe notes

Chuck roast provides enough connective tissue to become succulent during a slow braise. Reduce the finished liquid until it coats the shredded beef; a watery filling is the main cause of split, soggy burritos.

Planning, storage, and serving

Storage and reheating

Cool barbacoa in its cooking liquid and refrigerate within 2 hours for up to 4 days, or freeze for up to 3 months. Store rice, beans, salsa, dairy, and tortillas separately.

Make-ahead tips

Braise and shred the beef up to 3 days ahead; its flavor improves overnight. Prepare rice and beans the day before, but warm tortillas and assemble only when serving.

What to serve with it

- Chipotle Inspired Corn Salsa
- Guacamole and tortilla chips
- Crisp romaine salad

Equipment needed

- Dutch oven with lid
- Blender
- Instant-read or probe thermometer

Difficulty explained

The braise is forgiving, but browning, reducing the cooking liquid, and rolling a full burrito require moderate organization.

Nutrition estimate

Calories

920

Protein

50g

Carbs

96g

Fat

37g

Sat. fat

15g

Fiber

13g

Sugar

Sodium

1480mg

Estimated nutrition per serving. Values are approximate and can change materially with brands, substitutions, optional toppings, portion size, and cooking method.

Alternatives

Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.

Plain Greek yogurt

Use an equal amount of full-fat plain Greek yogurt.

Pinto beans

Use the same measured amount of cooked, drained pinto beans.

Gluten-free flour-style tortillas

Use sturdy gluten-free flour-style tortillas in the same size.

Ingredient you don't have

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Pitfalls to Watch Out For

Crowding wet beef in the pot steams it instead of creating the browned flavor that anchors the braise.
Stopping before the chuck is fork-tender leaves chewy strands; continue cooking and check every 20 minutes.
Overfilling or using a cold tortilla makes the burrito tear during rolling.

Nutrition Context

Beef, beans, and cheese provide substantial protein, while the large tortilla and rice contribute most of the carbohydrate.
Choosing either rice or beans as the larger scoop and using a lighter sour-cream portion creates a less dense burrito.

FAQ

Is the barbacoa very spicy?

Three chipotle chiles give moderate smoky heat. Use two for milder beef or add another for a stronger chile flavor.

Can I use a slow cooker?

Yes. Brown the beef first, then cook with the blended sauce for 8-9 hours on low until it shreds easily.

Why is my burrito soggy?

Drain the beans and salsa well and reduce the barbacoa liquid until it clings to the meat before assembling.

Can I freeze the barbacoa?

Freeze cooled meat with a little braising liquid for up to 3 months. Thaw overnight and reheat to 165 F.

What kind of beef works best?

Chuck roast is ideal because its marbling and connective tissue become tender during the long braise.

What sides pair best with this dish?

Good pairings include Chipotle Inspired Corn Salsa; Guacamole and tortilla chips; Crisp romaine salad. Choose one or two based on how substantial you want the meal to be.