spicy shredded beef burritos~robynne
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
Ingredients
- SHREDDED BEEF
- 4-5 pounds beef sirloin tip roast
- 2 tablespoons olive oil
- - sprinkle southwest chipotle seasoning, granulated garlic, pepper, salt on roast
- 1/3 cup apple cider vinegar
- 3 tablespoons lime juice
- 3 - chipotle peppers-canned
- - (i have used knorr chipotle flavored cubes-like bullion cubes) and eliminate the need for food processing. update: better than bullion has an adobo flavor. i now use instead.
- 5 cloves garlic, minced
- 4 teaspoons ground cumin
- 2 teaspoons oregano, dried
- 1 1/2 teaspoons black pepper
- 1/2 teaspoon ground clove
- 32 ounces beef broth (or enough to cover roast in dutch oven)
- 3 - bay leaves
- PINTO BEANS
- 2 - 15 ounce cans of pinto beans
- 2 slices salt pork
- 1 teaspoon granulated garlic
- 1/2 teaspoon cumin or more to taste
- 1/2 teaspoon oregano
- - salt and pepper to taste
- YOU WILL ALSO NEED
- 8 - burrito sized xtra large flour tortillas
- - shredded monterey jack and white cheddar combined
- - your favorite salsas (we love red, green and/or corn salsa.)
- - guacamole, if desired
- - sour cream, if desired
- - fresh cilantro, if desired
- I USED
How To Make spicy shredded beef burritos~robynne
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Step 1Sprinkle seasoning on roast. In a large dutch oven, heat olive oil and cook each side of roast until lightly browned.
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Step 2Adobo 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.
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Step 3Pour 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.
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Step 4While 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.
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Step 5When 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.
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Step 6Make Lime Cilantro Rice as directed.
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Step 7When 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.
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Step 8Add 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!