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Slow-Cooker Chipotle Barbacoa Burrito Bowls

Tender, spicy, and smoky shredded beef barbacoa slow-cooked to perfection, served over fresh cilantro-lime rice with hearty beans, corn, and vibrant toppings for a customizable burrito bowl.

Prep 20 min Cook 8h Total 8h 20m Level Easy

Serves 6

Ingredients

Chipotle Barbacoa

3 lbs Beef chuck roast — Cut into large 2-inch chunks, excess fat trimmed
3 peppers Chipotle peppers in adobo sauce — Plus 2 tablespoons of the adobo sauce
0.5 cup Beef broth — Low sodium preferred
3 tablespoons Apple cider vinegar
2 tablespoons Lime juice — Freshly squeezed
4 cloves Garlic — Peeled
1 tablespoon Ground cumin
2 teaspoons Dried oregano — Mexican oregano if available
1.5 teaspoons Kosher salt
1 teaspoon Black pepper — Freshly ground
0.25 teaspoon Ground cloves
2 leaves Bay leaves

Cilantro Lime Rice

1.5 cups Long-grain white rice — Rinsed well
2.25 cups Water
0.5 cup Fresh cilantro — Finely chopped
2 tablespoons Lime juice — Freshly squeezed
0.5 teaspoon Salt

Bowl Components

1 can (15 oz) Black beans — Rinsed and drained
1 cup Corn kernels — Canned, frozen (thawed), or fresh
2 whole Avocado — Sliced or diced
1 cup Pico de gallo
0.5 cup Monterey Jack cheese (optional) — Shredded

Instructions

Place the chuck roast chunks into the basin of your slow cooker.
~5 min
For deeper flavor, you can sear the beef chunks in a hot skillet with a little oil before adding them to the slow cooker.
In a blender or food processor, combine the chipotle peppers, adobo sauce, beef broth, apple cider vinegar, lime juice, garlic, cumin, oregano, salt, pepper, and ground cloves. Blend until completely smooth.
~5 min
Adjust the amount of chipotle peppers depending on your heat tolerance. 3 peppers yields a medium-spicy barbacoa.
Pour the blended chipotle sauce over the beef in the slow cooker. Toss gently to ensure all pieces are coated. Submerge the bay leaves into the liquid.
~2 min
Cover and cook on LOW for 8 hours (or HIGH for 4-5 hours), until the beef is very tender and shreds easily with a fork.
~8h
Remove the bay leaves. Using two forks, shred the beef directly inside the slow cooker, letting it absorb the cooking juices. Keep on the 'Warm' setting until ready to serve.
~5 min
If there is too much liquid, you can remove the shredded beef, reduce the liquid in a saucepan on the stove, and then toss the beef back in.
About 30 minutes before serving, prepare the rice. Bring water and salt to a boil in a medium saucepan. Stir in the rinsed rice, cover, reduce heat to low, and simmer for 15-18 minutes. Remove from heat and let sit covered for 5 minutes.
~25 min
Fluff the cooked rice with a fork and stir in the chopped cilantro and lime juice.
~3 min
Assemble the bowls: Divide the cilantro-lime rice among bowls. Top generously with shredded barbacoa, black beans, corn, sliced avocado, pico de gallo, and shredded cheese.
~5 min
Serve with lime wedges and a dollop of sour cream or Greek yogurt if desired.

Nutrition

680

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

850

Sodium (mg)

115

Cholesterol (mg)

Equipment

Slow Cooker (6-quart or larger)
Blender or Food Processor
Forks for shredding
Medium saucepan

Tips & Storage

You can make the barbacoa 1-2 days in advance; the flavors actually deepen after resting in the fridge.
This recipe is excellent for meal prep. Divide the rice, beans, corn, and meat into containers and add the fresh toppings (avocado, pico) right before eating.
For a lower-carb option, swap the rice for cauliflower rice or a bed of romaine lettuce.
Storage: Store the barbacoa and rice in separate airtight containers in the refrigerator for up to 4 days. The barbacoa freezes exceptionally well for up to 3 months.