Barbacoa Beef Burritos

Name: Barbacoa Beef Burritos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 lbs (900 g) beef brisket, untrimmed, patted dry; 2 tsp (10 g) kosher salt, divided; 1 tsp (2 g) freshly ground black pepper, divided; 2 tbsp (30 ml) olive oil; 1 large white onion, halved; 8 garlic cloves, lightly crushed or minced; 3 chipotle peppers in adobo sauce from 1 can (7 oz), roughly chopped, sauce reserved; 1½ tbsp (12 g) ground cumin; 1 tbsp (3 g) dried oregano; 4 whole cloves, or 1/4 tsp ground cloves; 2 bay leaves; ⅓ cup (15 g) fresh cilantro with stems, roughly chopped, divided for cooking and garnish; 1 cup (240 ml) low-sodium beef broth; 2 tbsp (30 ml) apple cider vinegar; 2 tbsp (30 ml) fresh lime juice; 4 large flour tortillas (10-inch diameter), at room temperature; 2 cups (400 g) cooked white rice, warm; 1 can (15 oz) (425 g) canned black beans, drained and rinsed; 1 cup (113 g) shredded Monterey Jack or Mexican blend cheese (optional); ½ cup (120 ml) sour cream (optional); ¼ cup (20 g) fresh jalapeño peppers, thinly sliced (optional)

From the MyKitchenBank Kitchen

Tender, richly spiced shredded beef slow-cooked with chipotle, cumin, and fresh lime, then wrapped in warm flour tortillas with rice, beans, and fresh toppings. This authentic Mexican classic requires minimal active work—the slow cooker does the heavy lifting—making it perfect for weeknight dinners or feeding a crowd.

Prep: 15 min
Cook: 15 min
Wait: 6 hr 5 min
Total: 6 hr 35 min
Makes: 4 large burritos

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Ingredients

4 servings

For the barbacoa
2 lbs (900 g) beef brisket, untrimmed, patted dry
2 tsp (10 g) kosher salt, divided
1 tsp (2 g) freshly ground black pepper, divided
2 tbsp (30 ml) olive oil
1 large white onion, halved
8 garlic cloves, lightly crushed or minced
3 chipotle peppers in adobo sauce from 1 can (7 oz), roughly chopped, sauce reserved
1½ tbsp (12 g) ground cumin
1 tbsp (3 g) dried oregano
4 whole cloves, or 1/4 tsp ground cloves
2 bay leaves
⅓ cup (15 g) fresh cilantro with stems, roughly chopped, divided for cooking and garnish
1 cup (240 ml) low-sodium beef broth
2 tbsp (30 ml) apple cider vinegar
2 tbsp (30 ml) fresh lime juice
For serving
4 large flour tortillas (10-inch diameter), at room temperature
2 cups (400 g) cooked white rice, warm
1 can (15 oz) (425 g) canned black beans, drained and rinsed
1 cup (113 g) shredded Monterey Jack or Mexican blend cheese (optional)
½ cup (120 ml) sour cream (optional)
¼ cup (20 g) fresh jalapeño peppers, thinly sliced (optional)

Equipment (8)

5-quart Dutch oven or heavy-bottomed pot
6-quart slow cooker
Instant-read meat thermometer
Large cutting board
Sharp chef's knife
Two forks or shredding claws
Measuring spoons and cups
Large tongs

Steps

Before you start

Read through the full recipe—most time is hands-off slow cooking
Pat the beef completely dry before searing for proper browning
Measure all spices in advance to streamline the cooking process
Ensure all components (rice, beans) are ready before assembling

1
Season and sear beef
- Pat the beef brisket completely dry with paper towels—this is crucial for developing a proper crust.
- Season evenly on all sides with 1 tsp kosher salt and 1/2 tsp black pepper.
- Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed 5-quart pot over medium-high heat until shimmering, about 2 minutes.
- Once hot, carefully place the beef in the pot and sear for 3–4 minutes on each side until a deep golden-brown crust forms.
- Resist moving the meat; undisturbed searing creates the best color.
- Transfer the seared beef to a plate.
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Ready when: Deep golden-brown crust on all sides
Tip: Dry beef thoroughly—excess surface moisture prevents browning. Don't skip searing; it creates the flavorful foundation.
2
Toast spices and sauté aromatics
- In the same pot with the rendered beef fat, add the minced garlic cloves (8) and chopped chipotle peppers (3).
- Sauté for 1 minute until softened and fragrant.
- Stir in the ground cumin (1.5 tbsp), dried oregano (1 tbsp), and whole cloves (4), stirring constantly for 30 seconds to bloom the spices and prevent burning.
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Ready when: Spices smell deeply fragrant; garlic softens slightly
Tip: Blooming spices in fat for 30 seconds intensifies their flavors—essential for barbacoa's depth and richness.
3
Build braising liquid
- Pour in 1 cup beef broth, 2 tbsp apple cider vinegar, 2 tbsp lime juice, and all the adobo sauce from the chipotle can.
- Stir well.
- Add the halved white onion, 2 bay leaves, about 1/4 cup fresh cilantro with stems roughly chopped, and the remaining 1 tsp kosher salt and 1/2 tsp black pepper.
- Stir gently to combine.
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Ready when: Liquid is well combined and fragrant
4
Transfer to slow cookerOven 190°F / 90°C
- Carefully transfer the seared beef and all the braising liquid to a 6-quart slow cooker.
- The liquid should partially submerge the beef.
- Cover and cook on LOW for 6 hours.
- The beef is done when it shreds easily with two forks and an instant-read thermometer inserted into the thickest part reads 190°F (88°C) or higher.
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Ready when: Beef shreds easily with two forks; internal temperature reaches 190–195°F (88–90°C)
Tip: Resist peeking—each lid opening releases heat and adds 15–20 minutes to cooking time.
5
Shred the beef
- Carefully remove the beef from the slow cooker (it will be extremely tender).
- Place it on a large cutting board.
- Using two forks or shredding claws, pull the meat into bite-sized shreds, discarding any large fat chunks.
- Return the shredded beef to the slow cooker and stir gently to combine with the braising liquid.
- Remove and discard the bay leaves, onion halves, and cilantro stems.
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Ready when: Beef pulls apart easily into tender, uniform shreds
Tip: Shred while still warm for easier fiber separation. A slow cooker liner saves cleanup time.
6
Warm rice and beans
- If cooking fresh rice, prepare 2 cups of cooked white rice while the beef cooks.
- Drain and rinse 1 can (15 oz) black beans.
- In a small pot over low heat, warm the beans, stirring occasionally, until heated through, about 5 minutes.
- Alternatively, reheat in the microwave covered for 1–2 minutes.
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Ready when: Beans and rice are hot throughout; steam rises
7
Warm tortillas
- Bring the 4 large flour tortillas to room temperature.
- Just before assembly, warm them.
- On a gas stovetop, hold each tortilla briefly (1–2 seconds per side) over the flame using tongs until warm and pliable.
- For an electric stove, wrap tortillas tightly in a damp kitchen towel and microwave for 1 minute, or place them in a dry skillet over medium heat for 20 seconds per side until soft.
- Keep wrapped in the damp towel until serving.
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Ready when: Tortillas are warm, soft, and pliable without cracking
Tip: Warm tortillas are pliable and won't split when rolled. A damp towel keeps them soft.
8
Assemble burritos
- Lay a warm tortilla flat on a clean surface.
- Place about 1/2 cup shredded barbacoa in the center, leaving 2 inches clear on all sides.
- Top with 1/2 cup warm rice and 1/4 cup warm black beans.
- If using cheese, add about 1/4 cup shredded Monterey Jack.
- Optionally add 2 tbsp sour cream and a few jalapeño slices.
- Fold the two opposite sides toward the center to partially cover the filling, then tightly roll the tortilla away from you, tucking fillings as you go.
- Place seam-side down on a plate.
- Repeat with remaining 3 tortillas.
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Ready when: Burritos are tightly rolled with secure seams
Tip: Don't overfill—no more than 1.5 cups filling per burrito. Leave a 1-inch border on all edges for a proper seal.
9
Serve with garnishes
- Transfer warm burritos to plates seam-side down.
- Serve immediately with extra sour cream, diced jalapeños, and fresh cilantro on the side.
- Optionally drizzle a spoonful or two of the barbacoa braising liquid over each burrito for extra sauce.

Good to know

Tips

For richer sauce, spoon some braising liquid over each burrito at serving—the chipotle-adobo liquid is intensely flavorful.
Make a double batch of barbacoa and freeze half for quick tacos, nachos, enchiladas, or quesadillas later.
Barbacoa benefits from the full 6 hours of cooking—don't rush it. The low, slow heat transforms tough brisket into fall-apart tender meat.
A slow cooker liner eliminates cleanup entirely, especially helpful when slow-cooking frequently.

Make ahead

The barbacoa beef can be cooked and cooled up to 1 day ahead. Cover and refrigerate the shredded beef in its braising liquid. Reheat gently on low in the slow cooker or in a covered pot over medium-low heat for 15–20 minutes, stirring occasionally. Assemble burritos fresh for best results, though they can be wrapped in foil and held warm for 15–20 minutes.

Storage & reheating

Leftover shredded barbacoa keeps refrigerated in an airtight container for up to 4 days. Freeze in a freezer bag or container for up to 3 months. Reheat from frozen in a covered pot over medium-low heat for 20–25 minutes, or in the slow cooker on low for 1–2 hours. Assembled burritos can be wrapped in foil and refrigerated for 1 day or frozen for up to 1 month; reheat wrapped in foil at 350°F (175°C) for 15–20 minutes if refrigerated, or 30–40 minutes if frozen.

Substitutions

beef brisket, untrimmed → beef chuck roast (3 lbs). Achieves a similarly tender result in the same cooking time; some prefer chuck for its slightly more uniform texture.
chipotle peppers in adobo sauce from 1 can (7 oz) → 2–3 dried ancho or guajillo peppers, toasted and rehydrated. Creates a milder, earthier barbacoa without smokiness. Rehydrate in warm water for 10 minutes, blend with 2 tbsp of soaking liquid, and add to the pot.
cooked white rice → Spanish rice or cilantro-lime rice. Adds extra flavor without additional seasoning steps.
large flour tortillas (10-inch diameter) → corn tortillas (8–10, smaller size). More traditional and gluten-free; use 2 overlapping tortillas per burrito for sufficient coverage.
canned black beans → pinto beans or refried beans. Equally traditional; refried beans add creaminess without extra preparation.