Spicy Shredded Beef Burritos~Robynne

Robynne Glenn Recipe

By Robynne Glenn GypsySpyce

Adapted from a copycat version of Chipotle Mexican Grill Barbacoa Burritos. I make them and my husband say's "Chipotle's got nothin' on you, honey"!

I usually make the beef the day before I serve the burritos and reheat and adjust seasoning, as needed, but this is not necessary.

Serve with your favorite salsa, guacamole and don't forget the sour cream!

Thanks to Bonnie Dare for the great rice recipe "Cilantro Lime Rice" found on this site!




Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit ingredients as I cook. Therefore, it has always been a challenge when sharing recipes with others. I doubt I make dishes the same way twice. So, I advise you to use my recipes the same way. Trust your experience and adjust to your personal taste~Robynne


Recipe Rating:
 2 Ratings
Serves:
8
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

SHREDDED BEEF
4-5 lb
beef sirloin tip roast
2 Tbsp
olive oil
sprinkle southwest chipotle seasoning, granulated garlic, pepper, salt on roast
1/3 c
apple cider vinegar
3 Tbsp
lime juice
3
chipotle peppers-canned
(i have used knorr chipotle flavored cubes-like bullion cubes) and eliminate the need for food processing
5 clove
garlic, minced
4 tsp
ground cumin
2 tsp
oregano, dried
1 1/2 tsp
black pepper
1/2 tsp
ground clove
32 oz
beef broth (or enough to cover roast in dutch oven)
3
bay leaves
PINTO BEANS
2
15 ounce cans of pinto beans
2 slice
salt pork
1 tsp
granulated garlic
1/2 tsp
cumin or more to taste
1/2 tsp
oregano
salt and pepper to taste
YOU WILL ALSO NEED
8
burrito sized flour tortillas
shredded monterey jack and white cheddar combined
your favorite salsa (we love rojo's fresh cut salsa, restaurant style
guacamole, if desired
sour cream, if desired
fresh cilantro, if desired
I USED


Directions Step-By-Step

1
Sprinkle seasoning on roast. In a large dutch oven, heat olive oil and cook each side of roast until lightly browned.
2
Adobo Sauce: 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.
3
Pour the adobo sauce over the meat and add in the beef broth and bay leaves. Cover and roast in 325 F degree oven for approx. 5 hours or until tender.
4
While roast is cooking, add all the bean ingredients in a crock pot and heat on high until bubbling, stir and simmer on low heat until ready to serve.
5
When roast is done, let cool and remove the butchers twine and bay leaves. Shred the beef using two forks and remove excess fat as you shred. Adjust seasoning if needed and simmer on low heat until ready to serve.
6
Make Lime Cilantro Rice as directed.
7
When ready to serve, warm tortilla in a dry skillet or wet with water and roll in a paper towel, heat in microwave for 30-45 seconds.
8
Add a rice, beef, beans, salsa, cheese, guacamole and sour cream. 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.

About this Recipe

Main Ingredient: Beef
Regional Style: Mexican
Collection: Restaurant Inspired