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.
Equipment
- Slow Cooker (6-quart or larger)
- Blender or Food Processor
- Forks for shredding
- Medium saucepan
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
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 (opt.) | Shredded |
Instructions
-
Place the chuck roast chunks into the basin of your slow cooker.
~5 minFor 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 minAdjust 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 minIf 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 minServe with lime wedges and a dollop of sour cream or Greek yogurt if desired.
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.