Chipotle Mexican Grill™ Barbacoa Burritos2014-07-10
- Yield : 8 Burritos
- Servings : 8
- Prep Time : 15m
- Cook Time : 45m
- Ready In : 60m
Chipotle Mexican Grill describes their Barbacoa as a spicy shredded beef slowly braised in a chipotle adobo along with cumin, garlic, cloves and oregano. It’s a delicious and flavorful beef that can be used for a number of entrees including tacos, enchiladas and more.
In Mexico, barbacoa is traditionally cooked in a pit and buried for hours with moist dirt. It’s often part of a wedding celebration and will be made with goat meat. If you want a nice twist on one of my favorite restaurant recipes, substitute pork roast for the beef. You can actually make them at the same time and offer up a nice variety.
I’m going to break this one down into separate recipes for the main ingredients:
Then you can just combine those for this recipe. Keep in mind, the prep and cook times for this recipe do not include the time it takes to make the barbacoa and rice:
- Chipotle Barbacoa Beef
- Chipotle Cilantro Lime Rice
- 4 tomatoes - diced
- ½ cup red onion - diced
- ¼ cup cilantro - diced
- 2 Tbsp jalapenos - diced
- 2 Tbs lime juice - or just squeeze some lime over until it's flavored right.
- ¼ tsp salt
- 3 cans (15 oz each) pinto beans - canned are fine or make some fresh.
- 3 Tbsp bacon fat - cook up about 4 pieces of bacon and you should have enough.
- ½ tsp oregano - dried Mexican variety is best.
- 8 Flour Tortillas - 12"
- Shredded Monterey Jack cheese
- 2 cups Romaine Lettuce - Chopped - if desired
- guacamole - if desired
- sour cream - if desired
Combine the tomatoes, onions, cilantro, and jalapeno in a medium glass bowl. Add the salt and squeeze the lime over it all. Toss and place in the refrigerator until it's ready to serve.
In a medium pan heat the bacon fat over a medium to medium low heat and add in the pinto beans and oregano. Then simmer for 45 minutes stirring periodically. Cover and let sit until you're ready to assemble the burritos.
To make your burrito, start with a warmed flour tortilla. This is best done on a dry skillet or in a ziplock bag in the microwave. It shouldn't take more than about 30 seconds, but keep an eye it so you don't overheat them.
Place a good pile of the barbacoa in the middle of the burrito. Next put a few spoons of the rice, beans and then the pico de gallo. If you'd like cheese, guacamole, sour cream and lettuce, place that on top.
Fold in both sides of the tortilla and then roll up as tight as possible from bottom to top, keeping the sides closed in as you go. There's a bit of an art to it, so you may have to practice some. If you mess up, start over. Or enjoy it in bowl.