These Chipotle Barbacoa Burritos are one of my favorite Mexican dishes. We start out with a beef chuck roast, which is seared on a pan and then slow cooked to perfection. The secret to this beef barbacoa’s flavor is in the sauce, which includes smoky chipotle peppers in adobo sauce, cumin and a splash of lime juice.
Although we’re putting the barbacoa mixture in burritos, you can also serve this on its own, or in a bowl topped with chopped onion, cilantro, cheese and guacamole. This would also taste amazing as a topping on nachos!
Watch the video to see how it’s made, and print the recipe below!
Beef Chipotle Barbacoa Burritos
These Chipotle Barbacoa Burritos are one of my favorite Mexican dishes. We start out with a beef chuck roast, which is seared on a pan and then slow cooked to perfection. The secret to this beef barbacoa's flavor is in the sauce, which includes smoky chipotle peppers in adobo sauce, cumin and a splash of lime juice.You can also make this into a Chipotle Barbacoa Bowl by omitting the tortilla!
Servings 12
Cost $20
Ingredients
- 3 pounds beef chuck roast trimmed of some fat and cut into 4-5 pieces
- 2 teaspoons salt to taste
- 2 tablespoons extra virgin olive oil
- 3 bay leaves
Barbacoa Sauce
- 1 cup beef broth
- 1/4 cup apple cider vinegar
- 7 cloves garlic peeled
- 2 tablespoons ground cumin
- 1/4 teaspoon ground cloves
- 1-2 teaspoons ground black pepper
- 1 tablespoon oregano
- 4 chipotle peppers in adobo sauce
- Juice from 1/2 lime
For Burritos
- Flour tortillas
- Sour cream
- Shredded cheddar cheese
Instructions
- Blend sauce ingredients in a blender.
- Remove fat from roast.
- Put oil in pan. Sear steak on both sides.
- Add beef to slow cooker. Top with bay leaves. Pour sauce over.
- Set on high cook setting for 6 hours.
- After about 5 hours, shred the meat in the cooker. Mix up with the sauce and let cook another hour in the slow cooker.
- After 6 hours, add juice from 1/2 lime and season to taste.
- Serve in tortillas with shredded cheddar cheese, sour cream.
Video
