Mexican Barbacoa  Burritos
  • Cooking Time: 4-6 hours
  • Servings: 6-8
  • Preparation Time: 1 hour
  • ⅓ cup apple cider vinegar
  • 3 Tbsp lime juice
  • 3-4 chipotle peppers – canned
  • 4 cloves garlic
  • 4 tsp cumin
  • 2 tsp oregano – dried Mexican variety is best
  • 1 ½ tsp ground black pepper
  • 1 ½ tsp salt
  • ½ tsp ground clove
  • 2 Tbsp vegetable oil
  • 4-5 lbs beef roast (chuck roast is fine)
  • ¾ cup chicken broth
  • 3 bay leaves
  • 4 tomatoes – diced
  • ½ cup red onion – diced
  • ¼ cup cilantro – diced
  • 2 Tbsp jalapenos – diced, if you want it warmer search for the jalapenos that have the woodie striations
  • 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 Tbs bacon fat – cook up about 4 pieces of bacon and you should have enough.
  • ½ tsp oregano – dried Mexican variety is best.
  • 3 cups water
  • 2 cups uncooked white rice
  • 3 Tbsp butter
  • 1 ½ tsp salt
  • ⅓ cup cilantro – chopped
  • 2 Tbsp lime juice
  • 8 Flour Tortillas – 12″
  • Shredded LONGHORN, Colby Jack or Monterey Jack cheese
  • guacamole – if desired
  • sour cream – if desired
  1. Instructions
  2. 1. Combine the lime juice, vinegar, chipotle peppers, garlic, cumin, oregano, black pepper, salt and clove in a blender (you can also use a food processor) and blend at the highest speed until it’s smooth and creamy. (Adobo Sauce)
  3. 2. Cut the roast up into several smaller pieces and remove any excess fat.
  4. 3. In a large Dutch oven, heat approximately 2 tbsp of oil and cook each side of the pieces of meat until lightly browned.
  5. 4. Pour the adobo sauce over the meat and add in the chicken broth and bay leaves.
  6. 5. Cover and let simmer for about 4 hours, turning every 30 to 40 minutes.
  7. 6. Uncover and cook an additional 1 to 2 hours until the meat is easily pulled apart.
  8. 7. While the Baracoa is cooking, prepare the Pico de Gallo by combining all of the listed ingredients in a large bowl.
  9. 8. Let this chill in the refrigerator until everything is ready to serve.
  10. 9. In a medium pan heat the bacon fat over a medium to medium low heat and add in the pinto beans and oregano.
  11. 10. Simmer for 45 minutes stirring periodically. Cover and let sit until you’re ready to assemble the burritos.
  12. 11. In another large sauce pan prepare the rice. Combine the water, rice, salt and butter.
  13. 12. Bring the water and rice to a boil and then cover.
  14. 13. Reduce the heat to low and simmer for 20 minutes.
  15. 14. Remove the cover and stir in the lime juice and cilantro. Cover and let sit until you’re ready to make your burritos.
  16. 15. To make your burrito, start with a warmed flour tortilla. This is best done on a dry skillet or in a zip lock bag in the microwave. It shouldn’t take more than a minute, but keep an eye it so you don’t overheat them.
  17. 16. 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 and/or sour cream, place that on top.
  18. 17. 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.
Having grown up in Texas I like Mexican food. I searched for years for recipes that would take me home to my memories. Mexican BBQ was and is my favorite. Unfortunatety, I don't have room in my yard for a big ingound pit nor do I have access to some of the tropical plants used to do the real stuff. So during my searches for the hows, I came across this recipe and found that is as close to what I remember without the hole in my yard. Submitted by: "Paul Tischhauser"