Copycat Chipotle Barbacoa Burrito

Copycat Chipotle Barbacoa Burrito

Sometimes I wish Chipotle had a delivery service. That’s probably something I would take advantage of at least once a week. I just love the way all the flavors work together: tangy fajita veggies, unforgettable citrus rice, plus cheese, guacamole and your choice of flavorful meat, yum… I’m salivating as I describe my favorite burrito bowl combination. Luckily for me, I have found the perfect copycat barbacoa recipe. Even better, the recipe uses a crockpot – I literally could not have been more excited to try this recipe. And boy it does not disappoint, it’s seasoned perfectly and moist and juicy, just like Chipotle!

Copycat Chipotle Barbacoa Burrito

2 teaspoons kosher salt, divided
3-4 pound chuck roast, fat trimmed
2 tablespoons extra virgin olive oil 2
¼ cup apple cider vinegar
6 cloves garlic
4 teaspoons ground cumin
1 tablespoon dried oregano
1 teaspoons ground black pepper
4 chipotle peppers (from a can, packed in adobo sauce)
1 tablespoon adobo sauce (from the chipotle pepper can)
1 cup chicken broth
¼ cup fresh lime juice

Prepare roast. Make sure all visible fat is trimmed. Sprinkle all sides of beef with ½ of the salt (1 teaspoon), reserving the remaining 1 teaspoon. Warm a heavy skillet over medium high heat, then add oil. Sear all sides of cut beef. Once all sides are seared, place seared beef into slow cooker.

In a blender or food processor combine the sauce ingredients. Blend until smooth. Set aside. Pour sauce over top of the beef. Cook for 8 hours on low. After about 7 hours, shred beef using 2 forks to pull it apart. Taste, and add additional teaspoon of salt (if needed), stir to completely coat in sauce. Cover and cook for 1 more hour.

Recipe from The Slow Roasted Italian.

Copycat Chipotle Barbacoa Burrito

Cilantro Lime Rice:
1 cup jasmine rice
2 cups water
1 bay leaf
1 teaspoon kosher salt
1 tablespoon canola oil
1 tablespoon fresh lime juice
2 teaspoon fresh lemon juice
1 teaspoon orange juice
1 tablespoon finely chopped cilantro

In a medium saucepan, bring water to a boil. Add salt, bay leaf and rice. Return to boil. Reduce to simmer, cover 15 minutes. Remove from heat, leave covered for 5 minutes. Remove bay leaf.

Fluff rice with fork, add oil and juices. Stir to combine. Add cilantro right before serving.

Recipe from The Slow Roasted Italian.

Fajita Veggies:
1/2 red onion, thinly sliced
1 green bell pepper, sliced into strips
1 jalapeno, sliced

Spray non-stick cooking spray in a medium sized pan over medium high heat. Add bell pepper, sautee for about 2 minutes. Once slightly, cooked ass red onion and jalapenos, cooking until onion is wilted and slightly browned, about 3 – 5 minutes. Set aside.

Burrito Assembly:
Heat tortilla over medium- low heat until plieable. Add cilantro rice, beans, fajita veggies, barbacoa and any other toppings (I enjoy cheese, guacamole and salsa on mine). Roll burrito and enjoy!

Copycat Chipotle Barbacoa Burrito


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