Barbacoa Beef Burrito Bowls
These Barbacoa Beef Burrito Bowls are an easy way to turn tender, slow-cooked beef into a fresh, flavorful meal. The beef is seasoned with smoky chipotle, cumin, oregano, and garlic, then served over cilantro-lime rice with black beans, avocado, pickled red onions, and your favorite toppings. Perfect for a family dinner or a make-ahead meal!
Servings 8
Ingredients
- 3-4 pound brisket point or other well-marbled beef roast, trimmed of only large pieces of hard exterior fat
- 2 tsp smoked paprika
- 1-1/2 tsp dried oregano
- 1-1/2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp ground cloves
- 1 Tbsp oil, for browning
- 1 cup beef broth
- 1 medium onion, sliced
- 4 garlic cloves, minced
- 1 chipotle pepper in adobo, chopped
- 1 Tbsp adobo sauce
- 1 cup tomato sauce
- 1/4 cup apple cider vinegar
- 1 Tbsp honey
- 1 bay leaf
Instructions
- Preheat oven to 300℉
- Season. Pat the beef dry. Combine paprika, oregano, cumin, salt, pepper, and cloves. Rub the seasoning over all sides of the beef.
- Brown the beef. Heat oil in a Dutch oven over medium-high heat. Brown the beef well on all sides. Remove to a plate.
- Build the sauce. Add onion and garlic to the pot and cook for 2–3 minutes. Add beef broth, chipotle pepper, adobo sauce, tomato sauce, vinegar, honey, and bay leaf. Stir and scrape up the browned bits from the bottom of the Dutch oven.
- Slow cook. Return the beef to the Dutch oven. Cover tightly and place in a 300°F oven. Cook for about 5–5½ hours, or until the beef is completely tender and pulls apart easily.
- Shred. Remove the beef and shred with two forks, removing large pieces of fat. Skim excess fat from the cooking liquid if desired. Remove the bay leaf and blend the sauce until smooth, if you prefer a smoother sauce.
- Finish. Return the shredded beef to the cooking juices. Keep warm for serving. For crispy edges, brown a portion of the shredded beef in a hot skillet before serving.
I like to use an immersion blender and do this right in the Dutch oven.
Notes
Serve with:
Cilantro-Lime Rice
• 4 cups cooked rice
• Juice of 2 limes
• 2–3 Tbsp chopped fresh cilantro
• ½ tsp salt, or to taste
To prepare: Toss the warm cooked rice with lime juice, cilantro, and salt.
Bowl Toppings
• Black beans or pinto beans, warmed
• Corn, warmed or grilled
• Pico de gallo
• Avocado or guacamole
• Pickled red onions
• Fresh cilantro
• Shredded lettuce or cabbage
• Sour cream or Mexican crema
• Shredded Mexican cheese
• Jalapeños
• Salsa
• Lime wedges
Make-Ahead & Serving Notes
• For a party: Cook the barbacoa the day before. Cool and refrigerate the shredded beef in its cooking juices.
• To reheat: Place the beef and juices in a slow cooker. Heat on LOW until thoroughly hot, then switch to WARM for serving. Add a splash of beef broth if needed.
• Self-serve bowl bar: Set out rice, beans, barbacoa, and toppings so everyone can build their own bowl.
• Freezing: Freeze leftover shredded barbacoa in meal-size portions with some cooking juices to keep it moist when reheated.
• 4 cups cooked rice
• Juice of 2 limes
• 2–3 Tbsp chopped fresh cilantro
• ½ tsp salt, or to taste
To prepare: Toss the warm cooked rice with lime juice, cilantro, and salt.
Bowl Toppings
• Black beans or pinto beans, warmed
• Corn, warmed or grilled
• Pico de gallo
• Avocado or guacamole
• Pickled red onions
• Fresh cilantro
• Shredded lettuce or cabbage
• Sour cream or Mexican crema
• Shredded Mexican cheese
• Jalapeños
• Salsa
• Lime wedges
Make-Ahead & Serving Notes
• For a party: Cook the barbacoa the day before. Cool and refrigerate the shredded beef in its cooking juices.
• To reheat: Place the beef and juices in a slow cooker. Heat on LOW until thoroughly hot, then switch to WARM for serving. Add a splash of beef broth if needed.
• Self-serve bowl bar: Set out rice, beans, barbacoa, and toppings so everyone can build their own bowl.
• Freezing: Freeze leftover shredded barbacoa in meal-size portions with some cooking juices to keep it moist when reheated.