Copycat Chipotle Barbacoa Burrito
Sometimes I wish Chipotle had a delivery service. That’s probably something I would take advantage of at least once a week. I just love the way all the flavors work together: tangy fajita veggies, unforgettable citrus rice, plus cheese, guacamole and your choice of flavorful meat, yum… I’m salivating as I describe my favorite burrito bowl combination. Luckily for me, I have found the perfect copycat barbacoa recipe. Even better, the recipe uses a crockpot – I literally could not have been more excited to try this recipe. And boy it does not disappoint, it’s seasoned perfectly and moist and juicy, just like Chipotle!
Barbacoa:
2 teaspoons kosher salt, divided
3-4 pound chuck roast, fat trimmed
2 tablespoons extra virgin olive oil 2
¼ cup apple cider vinegar
6 cloves garlic
4 teaspoons ground cumin
1 tablespoon dried oregano
1 teaspoons ground black pepper
4 chipotle peppers (from a can, packed in adobo sauce)
1 tablespoon adobo sauce (from the chipotle pepper can)
1 cup chicken broth
¼ cup fresh lime juice
directions:
Prepare roast. Make sure all visible fat is trimmed. Sprinkle all sides of beef with ½ of the salt (1 teaspoon), reserving the remaining 1 teaspoon. Warm a heavy skillet over medium high heat, then add oil. Sear all sides of cut beef. Once all sides are seared, place seared beef into slow cooker.
In a blender or food processor combine the sauce ingredients. Blend until smooth. Set aside. Pour sauce over top of the beef. Cook for 8 hours on low. After about 7 hours, shred beef using 2 forks to pull it apart. Taste, and add additional teaspoon of salt (if needed), stir to completely coat in sauce. Cover and cook for 1 more hour.
Recipe from The Slow Roasted Italian.
Cilantro Lime Rice:
1 cup jasmine rice
2 cups water
1 bay leaf
1 teaspoon kosher salt
1 tablespoon canola oil
1 tablespoon fresh lime juice
2 teaspoon fresh lemon juice
1 teaspoon orange juice
1 tablespoon finely chopped cilantro
directions:
In a medium saucepan, bring water to a boil. Add salt, bay leaf and rice. Return to boil. Reduce to simmer, cover 15 minutes. Remove from heat, leave covered for 5 minutes. Remove bay leaf.
Fluff rice with fork, add oil and juices. Stir to combine. Add cilantro right before serving.
Recipe from The Slow Roasted Italian.
Fajita Veggies:
1/2 red onion, thinly sliced
1 green bell pepper, sliced into strips
1 jalapeno, sliced
directions:
Spray non-stick cooking spray in a medium sized pan over medium high heat. Add bell pepper, sautee for about 2 minutes. Once slightly, cooked ass red onion and jalapenos, cooking until onion is wilted and slightly browned, about 3 - 5 minutes. Set aside.
Burrito Assembly:
Heat tortilla over medium- low heat until plieable. Add cilantro rice, beans, fajita veggies, barbacoa and any other toppings (I enjoy cheese, guacamole and salsa on mine). Roll burrito and enjoy!
