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Chipotle Mexican Grill Barbacoa Burritos

By senseicheryl on September 08, 2008

Photo by azulpacifica

31 Reviews

Prep Time: 20 mins
Total Time: 20 mins
Serves: 8, Yield: 8 burritos

Photo by azulpacifica

About This Recipe

"I received an email today from Ron from RecipeSecrets.net and here is what he had to say: Ron here from RecipeSecrets.net - hope all is well. When I used to work in NY city, I would eat lunch at Chipotle Mexican Grill at least twice per week. I simply loved their burritos and I was not the only one. The line would literally be out the door starting at 12:30pm. We would fax in our orders in advance to avoid the ridiculous lines - that was until other people caught on and began faxing in their orders also :-(. Even so, it was always well worth the wait. Here's a recipe from Chipotle which I'm sure you'll love. Special thanks to Kaci for posting this on the Secret Recipe Forum."

Ingredients

Barbacoa

1/3 cup apple cider vinegar
3 tablespoons lime juice
3 chipotle peppers, canned ( or you can use 4 - no sauce)
4 garlic cloves
4 teaspoons cumin ( toast and grind whole seeds)
2 teaspoons dried Mexican oregano
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons salt
1/2 teaspoon clove ( toast and grind whole cloves)
2 tablespoons vegetable oil
4 lbs chuck roast
3/4 cup chicken broth
3 bay leaves

Pico de Gallo

4 medium tomatoes, diced
1/2 cup red onion, diced
1/4 cup fresh cilantro, minced
2 tablespoons jalapenos, minced
2 tablespoons lime juice
1/4 teaspoon salt

Pinto Beans

3 (15 ounce) cans pinto beans ( with liquid)
3 tablespoons bacon fat ( from cooking 3 to 4 pieces of bacon)
1/2 teaspoon dried Mexican oregano

Cilantro-Lime Rice

3 cups water
2 cups converted rice
3 tablespoons butter
1 1/2 teaspoons salt
1/3 cup fresh cilantro, minced
2 tablespoons lime juice

For Burrito

8 (12 inch) flour tortillas
cheddar cheese, shredded ( or Monterey Jack cheese)
guacamole (optional)
sour cream (optional)

Directions

Make adobo sauce by combining vinegar, lime juice, peppers, garlic, cumin, oregano, black pepper, salt and clove in a blender or food processor and puree on high speed until smooth.
Trim the fat from the meat, and then slice the roast into 6 smaller pieces. Sear all sides of the chunks of meat in 2 tablespoons of oil in a large stockpot or dutch oven over medium heat until browned. Add the adobo sauce to the meat, pour in the chicken broth, and add the bay leaves. Cover the pot, turn your stove to med/low heat and let the meat simmer (braise) for 5 to 6 hours or until meat easily flakes apart. Turn meat every 30 minutes as it cooks. After 4 hours, keep the lid off the pot. At the 5-hour mark, you should be able to tear meat apart into bite-size chunks with tongs.
As soon as your meat is in the pot, make pico de gallo by combining all ingredients in a bowl. Cover and chill for several hours while the barbacoa is cooking.
Just before meat is done, prepare the pinto beans by combining beans with bacon fat and oregano in a medium saucepan. Simmer 30 to 40 minutes or until most of the liquid is gone and beans are soft. Keep beans covered until the meat is ready.
Make the cilantro-lime rice by combining water, rice, butter and salt in a large saucepan. Bring to a boil over medium heat, then reduce heat to low, cover saucepan, and simmer for 20 minutes. When the rice is done stir in the cilantro and lime juice. Keep rice covered until you're ready to assemble the burritos.
Make each burrito by first heating a flour tortilla on a large skillet over medium heat, or wrapped in moist paper towels in the microwave. When the tortilla is warm, spoon a healthy portion of barbacoa meat into the tortilla, followed by the cilantro-lime rice, beans, pico de gallo, and your choice of cheese. You can also add sour cream and/or guacamole, if you like. Fold in the sides, tightly roll the tortilla, and dig in!

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (738 g)

Servings Per Recipe: 8

Amount Per Serving: %
Calories 1081.1
Calories from Fat 270: 25%

Amount Per Serving: %
Total Fat 30.1g: 46%
Saturated Fat 11.4g: 57%
Cholesterol 161.1mg: 53%
Sugars 4.8 g
Sodium 1783.4mg: 74%
Total Carbohydrate 129.2g: 43%
Dietary Fiber 19.2g: 77%
Sugars 4.8 g: 19%
Protein 74.2g: 148%

Reviews

"We love this recipe! I have made it several times and it is always a hit. I make a few adjustments and cook it in the crock pot. I put all ingredients except the bay leaves in a food processor and puree. Then I sear the meat on the stove with salt and pepper and then put it in the crock pot. Pour the adobo sauce and the meat and cook on low for 7 or 8 hours. I serve this with the cilantro-lime rice, black beans and homemade salsa verde. I'm making it for my husband's birthday again tonight! Thank you for a great recipe!"

By Chef #1309045 on December 22, 2010 | 1174505
"I made this last night after using a recipe in a book I found. I was going to post it here but glad to find it was alrerady posted. The book didn't state that the chipotle's should not be in the Abodo Sauce in the cans so mine came out super spicy. (First time using the abodo sauce) I'm very tolerant to spicy but this was even too much for me. I had to put the meat in a strainer press out the sauce and run some water over it to take the edge off. Other than that minor detail missing in the book, this was perfect. I now know from the recipe here to find one without the Abodo sauce or to just use fresh. I made everything eactly as written and I was not disapointed. This is a keeper. Thanks for posting here. :-)"

By ChrissyVas80 on May 30, 2010 | 1107107
"I prepared this exactly as it is written here and everyone has loved it. I used canned chipotle peppers in sauce and rinsed them and seeded them. The only thing I would change is the level of heat. I would add another pepper or leave them in the sauce. We added cholula hot sauce to individual plates, but the man of the house said he'd eat this 3x a week. It was amazing!!!"

By shellynnrn on June 04, 2011 | 1224096
"Fantastic!! I absolutely LOVE this recipe! I've made the Barbacoa beef about 6 times now and it comes out delicious EVERYTIME! Thank you for the recipe."

By JRot12 on December 07, 2010 | 1170526
"I didn't have any Chipotle peppers handy so I used 1/2 Tblsp Chili Powder and it still came out EXCELLENT. Thank you for this recipe!!"

By Talal on May 25, 2010 | 1104635
"Best burrito's ever! I have never had this one at Chipotle, so I can't compare it to that, however these really were the best burrito's I have ever made. I cut the recipe in half, and let the meat cook on the stovetop for about 4 hours. I then shredded it, and then let it sit in the broth juice until dinnertime (which was about another 1 1/2 hours). I made the rice & beans as well, and it was just soooo tasty. We will be making this again for sure. Thanks for posting the recipe."

By TexasKelly on May 17, 2010 | 1100607
"Very tasty! This tastes a lot like Chipotle's recipe. My husband thought all the recipes were great. I did think there was too much of a lime taste to the meat, so I'll probably cut back to 2 tablespoons next time. Thanks for posting this!"

By Zoesmama on November 04, 2009 | 983275
"These were SO good!!! The only change I would make next time would be to cut out the salt for the meat. I think the sodium in the broth is enough. Everything else was perfect, can't wait to make again!"

By Sarah Rachele on July 17, 2009 | 909053
"Absolutely amazing. Used an extra chipotle or two for even more heat. This is a simple and must try dish for any fan of chipotleThanks for posting!"

By mrwonderful63 on March 06, 2013 | 1371582
"This tastes great, maybe not exactly like the restaurant but it is a very good recipe. I gave it a four stars because it is very time consuming to make."

By jlcpowers on December 09, 2012 | 1352472
"we loved this! we made the meat and rice from this recipe. we are from the states, but live in East Asia, and this totally hit the spot for our Chipotle craving!!! we will definitely be making this again. btw... i can't get chipotle peppers here, so i used 1 tablespoon of McCormick's Chipotle Chile Pepper. it worked pefectly! thanks for the great recipe!"

By kellielikestocook on March 10, 2012 | 1292946
"I only made the meat, but it was delicious. I like some spice so I used 6 canned chipotles and I didn't find it too spicy at all, just about right. Other than that I followed the recipe."

By choco chip on February 09, 2012 | 1286420
"I have made this recipe several times and it has been a HUGE hit with family and friends. Great for parties as it goes a long way when you add all of the "fixings" that go in burritos. I usually use a little more chipotle peppers than the recipe calls for as I love their flavor. This is now in regular rotation at our house. Wonderful recipe."

By icekodiak on September 16, 2011 | 1250875
"This recipe started my recipe voyage off with a bang! Delicious!"

By map22298 on September 01, 2011 | 1246801
"This recipe was created by Todd Wilbur for his book "Top Secret Recipes Unlocked". www.TopSecretRecipes.com"

By Chef #165217 on June 28, 2011 | 1230971
"I just made the Barbacoa part and it was great! I usually use Rick Bayless' recipe, but this was a nice change. I made it for a dinner guest who loved it. It had more heat and a stronger, balanced acid and was enjoyed by all (even my 2 year old!). Thanks for the keeper!"

By lolablitz on June 10, 2011 | 1225605
"I used flank steak. My family loves this recipe the best. You've got a winner!"

By Chef #1522598 on January 15, 2011 | 1182385
"Delicious flavor! used 6 lbs of meat, so there is plenty leftover to freeze."

By jane49423 on November 24, 2010 | 1166524
"This barbacoa recipe is perfect! I made corn salsa to go along with it by subbing corn kernels for the chopped tomatoes in the pico de gallo recipe. Also heated up black beans with taco seasoning instead of using the pinto beans recipe. We really enjoyed our Chipotle copycat and have plenty of leftovers for tomorrow."

By Sophie1017 on August 29, 2010 | 1142754
"This recipe is Fabulous!!! You can make an entire recipe for the cost of two burritos at Chipotle!! I pair it with the copycat Cilantro-Lime rice as well as the Pico de Gallo from this site and it is a dinner that my teenagers crave!!! I also serve it "bowl-style" layering the beef with grilled red onion, green pepper, mexican cheese blend, rice, pico and top it all with sour cream!!!
I love that you can adjust the heat... before adding the adobo chiles I split them open and remove the seeds and ribs... as well as the amount of cilantro which I am not a huge fan of!! Thanks again for the great recipe! It is on the stove right now and I can't wait for dinner!!!"

By Chef #1554152 on August 19, 2010 | 1140395