I used to be hooked on Chipotle's barbacoa burrito bowls, but once I started making my own copycat version at home, I never looked back.
By slow-braising the beef barbacoa in the oven with a smoky chipotle sauce, citrus, and spices, I've mastered that same bold, crave-worthy flavor (and honestly, it's even better than the restaurant).
The best part? I get to customize every layer of my barbacoa bowls - from the rice and beans to the toppings - exactly how I like it, and I don't have to pay extra for the guacamole!
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Having lived in Texas my whole life, my love for Tex-Mex food runs deep. I've spent years perfecting the classics, like my barbacoa street tacos, but I also love giving them a fresh twist.
This easy barbacoa bowl is the perfect example of how to take those bold, authentic flavors and turn them into something modern and customizable.
These shredded beef burrito bowls are just the start - my steak and rice bowls are another weeknight favorite you'll want to try.
Recipe Highlights
Easy to make. Traditionally, barbacoa is cooked low and slow in an underground pit, but this recipe is simplified for the home kitchen. Once you have the barbacoa made, these bowls are quick and easy to assemble.
Perfect for meal prep. I like to make a big batch of barbacoa on Sundays so my husband and I can enjoy easy, flavorful lunches and dinners all week.
Budget-friendly. Get restaurant-quality flavor without the restaurant price tag.
Customizable. Build your barbacoa burrito bowl exactly how you like it - the options are endless.
Ingredients Notes
You can see the full list of ingredients and exact measurements in the recipe.
Barbacoa: You can use my slow-braised Dutch oven barbacoa recipe for the most flavorful, tender beef, or grab store-bought barbacoa if you're short on time. Barbacoa tastes even better the next day as the flavors deepen, so it's perfect to make ahead for easy weeknight dinners or meal prep.
Rice: I jazz up cooked jasmine rice with lime juice, lime zest, and cilantro as the base for this bowl. I've also used my jalapeno rice for a flavor variation.
Toppings for Barbacoa Burrito Bowls
For restaurant-quality bowls, aim for a balance of flavors and textures. Bowls are all about customization and laying flavors, so mix and match based on what you love:
- Spicy pico de gallo adds freshness and acidity to balance the rich beef.
- Guacamole and sour cream are creamy and cooling.
- Shredded cheese adds creaminess and richness, and as it melts into the warm rice and beef, it's perfection! I suggest using Monterey Jack with a sprinkle of cotija on top.
- Black beans and corn bulk up the bowl with flavor and nutrition.
- Toasted pepitas (pumpkin seeds) or crispy tortilla strips add great texture and crunch.
A drizzle of sauce is my secret weapon for tying the whole bowl together. I suggest a squeeze of fresh lime juice, salsa, jalapeno cream sauce, or chipotle mayo.
How to Make Barbacoa Bowls
Gather the toppings you want to use. I prep all of the components ahead of time. For example, I make (or use store-bought) pico de gallo, guacamole, and barbacoa.
Step 1: Spruce up cooked jasmine rice by stirring in lime juice, lime zest, and chopped cilantro.
Start with a flavorful base of rice in the bottom of a bowl. For one serving, I add about ½ cup of rice.
If using leftover barbacoa, warm it in the microwave with its juices in 1-minute increments until heated through. Warm black beans and corn until heated through.
Step 2: Assemble the barbacoa bowls and layer ingredients for maximum flavor and texture.
I like to add the shredded beef barbacoa first so the juices soak into the rice.
Finish your burrito bowl with toppings and a sauce so every bite is balanced.
Storage & Meal Prep Tips
Store leftover barbacoa in an airtight container with a little bit of its juice for up to 4 days. Freeze barbacoa (with its juices) for up to 3 months. Thaw overnight and reheat in the microwave with a splash of broth.
One of the best parts about these barbacoa burrito bowls is how well they work for meal prep. I like to make a big batch of barbacoa over the weekend and portion it out in these meal prep friendly containers for quick grab-and-go lunches.
Meal Prep Tip: Keep anything you don't mind reheating - like barbacoa, rice, and beans - together in one container. Keep fresh toppings like pico, guac, and lettuce in a separate smaller container so they stay crisp and cool.
Made it? Loved it? I'd love for you to share a quick comment and star rating. Thanks, y'all! 🤠
Barbacoa Burrito Bowls
Save this Recipe!
I'll email this recipe to you, so you can come back to it later!
Ingredients
- 1 cup jasmine rice cooked
- 1 Tablespoon lime juice plus lime zest
- ¼ cup cilantro chopped
- 2 cups barbacoa cooked and shredded
- ½ cup black beans drained and rinsed
- ½ cup corn drained and rinsed
- ¼ cup pico de gallo
- Optional toppings: guacamole, sour cream, shredded cheese, tortilla strips, and salsa
Instructions
- For the rice: Cook rice according to package instructions. Fluff rice with a fork then add lime juice, lime zest, and chopped cilantro. Stir to combine.
- Warm barbacoa in the microwave with its juices in 1-minute increments until heated through, if needed. In a microwave safe container, warm black beans and corn until heated through.
- To assemble the bowls: Add ½ cup of rice to the bottom of each bowl. Top each bowl with barbacoa, beans, corn, pico de gallo, and your favorite toppings. Serve with a lime wedge on the side.
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