Barbacoa Burritos
Rich, juicy beef flavored with lime and chipotles served up with rice & pico de gallo in a tortilla!
The first time I had barbacoa was some leftover Chipotle from my daughter when they brought some home after going out with friends. When we finally got around to going to Chipotle together, of course, I had to get barbacoa. That is my go-to order now (on the rare occasions I get Chipotle). This recipe comes from one of my favorite food bloggers who always has solid recipes. We served ours up with cilantro lime rice, pico, and diced avocado.
What You Need:
For the Barbacoa Beef:
2 lb. chuck roast, cut into 1 to 2 inch chunks
1 onion, diced
4 cloves minced garlic
1 Tbsp. ground cumin
1 Tbsp. oregano
1/2 cup beef broth
4 chipotles in adobo sauce, chopped
1/4 cup lime juice
2 Tbsp. apple cider vinegar
2 tsp. salt
1 tsp. ground black pepper
1/4 tsp. ground cloves
3 bay leaves
For the Burritos:
4 burrito sized tortillas, warmed
2 cups cilantro lime rice
1 cup pico de gallo
Your favorite burrito toppings: guacamole, salsa, cheese, sour cream, etc.
Directions:
For the Barbacoa Burritos: Place all ingredients into a slow cooker and cook on LOW for 8 to 10 hours or HIGH for 4 to 6 hours.
Remove bay leaves and discard.
Remove beef and shred. Then add beef back to the crockpot.
Build burrito on tortilla with beef, rice, pico de gallo, and your favorite toppings. Roll and serve.
Recipe from Closet Cooking