Barbacoa Burrito Bowls

Barbacoa bowls with rice, beans, corn, guacamole, sour cream, and pico de gallo.

5 from 1 vote

Skip the takeout and make these Chipotle copycat barbacoa burrito bowls at home! Tender shredded beef barbacoa served over rice and loaded with all your favorite toppings. Barbacoa bowls are Tex-Mex comfort food, customized just the way you like it.

Prep Time10

Cook Time0

Total Time10

Course: Main Course

Cuisine: Mexican, Tex-Mex

Servings: servings

Calories: 413kcal

Author: Angela Lietzke

Ingredients

For the barbacoa:

3 pound boneless beef chuck roast cut into 4 inch chunks, fat trimmed
Salt and black pepper
2 Tablespoons vegetable oil or canola oil
1 yellow onion diced
5 cloves garlic minced
4 chipotle peppers in adobo sauce minced
2 Tablespoons apple cider vinegar
¼ cup lime juice
3 cups beef broth
1 Tablespoon cumin
1 Tablespoon chili powder
2 teaspoons Mexican oregano
¼ teaspoon ground cloves
2 bay leaves

For the bowls:

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 barbacoa: Preheat oven to 300°F. Season beef generously with salt and pepper. Sear beef in oil in a Dutch oven over medium-high heat until browned on all sides. Transfer to a plate. Build the braising liquid: Add onion, garlic, chipotles, vinegar, lime juice, broth, and spices to the pot. Scrape up any browned bits, bring to a boil, then remove from the heat. Braise: Return beef and any juices to the pot. Cover and bake for 2½–3 hours, or until fork-tender. Shred: Discard bay leaves. Shred the beef with two forks, then return it to the cooking liquid to soak up the juices before serving.
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.
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.

Nutrition