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SLOW COOKER BEEF BARBACOA BURRITOS

AMAZING and tender beef barbacoa made with chipotle peppers, green chilies,citrus juice, beef broth and spices.  The flavor is amazing and it slow cooks to perfection! Served in burritos loaded with sautéed peppers &onions, Spanish rice and pico de gallo.
Prep Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Course: Burgers & Sandwiches
Servings: 4 -6
Author: the communal feast

Ingredients

  • 4 lbs beef roast –I used a sirloin roast use what you can find in store but make sure its good quality meat, not to fatty go for a beef chuck roast or a beef brisket
  • 2 tbsp olive oil
  • Salt & pepper to taste
  • 2 large chipotle peppers in adobo sauce chopped
  • 1 ½ cup beef broth
  • 1 tbsp apple cider vinegar
  • 1 tbsp brown sugar
  • 1 tbsp worchestershire sauce
  • 1 small yellow onion thinly sliced
  • 5 cloves of garlic minced
  • 2 tsp ground cloves
  • 2 tsp cumin
  • 2 tsp dried oregano
  • 3 bay leaves
  • 1 tbsp green chilies store bought can most likely near the taco ingredients
  • Garnish
  • Fresh chopped cilantro
  • Burrito ingredients
  • Spanish rice –store bought
  • 1 red pepper
  • 1 green pepper
  • 1 orange pepper or yellow pepper
  • Burrito wraps I used specific wraps made for burritos because they are bigger and will hold all your ingredients
  • 1 can black beans
  • Shredded Mexican cheese -optional
  • Pico de gallo
  • 4-6 roma tomatoes diced
  • 1 jalapeno finely chopped
  • ¼ red onion finely chopped
  • ¼ cup fresh cilantro chopped
  • Juices of 2 limes
  • 2 cloves of garlic minced
  • Salt & pepper to taste

Instructions

  • 1. Trim the fat and cut the beef into large cubes and season with salt & pepper. In a large
    skillet over medium high heat add the olive oil and sear the beef on each side. Transfer to your slow cooker.
  • 2. To the slow cooker add the rest of the ingredients: adobo chilies, green chilies, apple cider, brown sugar, beef broth, garlic, cumin, oregano, bay leaves, Worcestershire sauce, salt, pepper, cloves, and lime juice.
  • 3. Cook on low for 8-9 hours or high for 6 hours.
  • 4. Remove the bay leaves and shred the meat with two forks and turn on warm. Let the shredded meat sit in the juices for at least 10 minutes before serving
  • 5. Garnish beef with fresh chopped cilantro for serving
  • To make the Pico
  • 1. Chop all the ingredients and add to a bowl
  • 2. Season with salt & pepper and freshly squeezed lime juice
  • 3. Toss everything together and set aside for serving
  • To make the peppers
  • 1. Slice all your peppers and set aside
  • 2. In a large sautee pan, heat olive oil and add peppers
  • 3. Season with chili spices to add more flavor to your burritos or just salt & pepper
  • 4. Cook until the peppers become soft, about 5 minutes
  • 5. Remove from pan and set aside
  • To assemble your burritos
  • 1. Warm your burrito wraps in the microwave for about 10 seconds
  • 2. Place all your ingredients like the shredded cheese, the shredded meat, the peppers, beans, the pico, rice and sauces in front of you so everything is ready
  • 3. Fill your burrito –Make sure your ingredients are lined up almost to the center of the burrito
  • 4. Start with the rice first than the meat, next layer the beans & peppers, pico and cheese. Add your choice of burrito sauces like sour cream or hot sauce (we used a medium garlic sauce)
  • 5. Next fold your wrap into a burrito making sure you are wrapping tightly
    to keep everything together
  • 6. Optional to wrap your burrito in foil –helps keep the juices in and cut in half for serving

Notes

About half way through the cooking time I like to turn the beef chunks to make sure every piece of meat sits in the sauce and is as tender as possible