Tex-Mex
Chipotle Inspired Barbacoa Burrito
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
Serves
6 servings
Difficulty
Medium
Cooking Tools
Pantry match
Uses the current servings and temporary recipe changes.
Missing 18 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
View ingredient-by-ingredient match
- 2 1/2 pounds boneless beef chuck roast, cut into large chunksMissing
- 1 teaspoon kosher saltMissing
- 1 tablespoon neutral oilMissing
- 3 chipotle chiles in adoboMissing
- 4 cloves garlicMissing
- 2 tablespoons apple cider vinegarMissing
- 1 tablespoon lime juiceMissing
- 2 teaspoons ground cuminMissing
- 1 teaspoon dried oreganoMissing
- 1/8 teaspoon ground clovesMissing
- 1 cup low-sodium beef brothMissing
- 2 bay leavesMissing
- 6 large burrito-size flour tortillasMissing
- 3 cups warm cilantro-lime riceMissing
- 2 cups seasoned black beans, drainedMissing
- 1 1/2 cups fresh tomato salsaMissing
- 1 1/2 cups shredded Monterey Jack cheeseMissing
- 3/4 cup sour creamMissing
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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.
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Nutrition facts
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Alternatives
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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.
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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.