These Barbacoa Burritos with Avocado-Lime Rice and Pico de Gallo have officially made me a burrito lover! They’re so incredibly flavorful and so shockingly easy to make with @mariaandricardos White Flour Burrito tortillas which are available at @wholefoods !!
What is Barbacoa?
Barbacoa is a method of slow cooking meat, historically lamb or goat, but more common today is beef and pork. My favorite is to slow cook a chuck roast meat cut. It produces the most juicy and tender meat when finished cooking and shredded.
How to make Barbacoa?
Add the olive oil to a large skillet over medium high heat. Let the olive oil heat up for 1-2 minutes, until hot and glistening.
In the meantime, slice the chuck roast into 4 equal pieces. Generously season all sides with the salt and black pepper. Add to the hot skillet to sear 2-3 minutes on each side, until browned.
Transfer the chuck roast to a slow cooker with the chiles in adobo sauce, beef broth, ground cumin, and dried oregano. Cook on LOW heat for 7-8 hours.
Remove the beef from the slow cooker and use two forks to shred the beef. Place back in the slow cooker with the lime juice. Stir to combine and let sit while you finish preparing the rest of the meal.
How to make Avocado Rice?
Stir together the cooked basmati rice, lime juice, and smashed avocado. Season with salt and black pepper to taste. It's so simple yet adds incredible flavor and texture to the burritos.
Substitutes for Avocado Rice:
Coconut Rice - When cooking the rice, replace the water with canned coconut water (including the thicker yet creamy white 'meat').
Cilantro-Lime Rice - When cooking the rice, add a generous amount of lime juice to the water. After finished cooking, fluff the rice with a fork and stir in a generous amount of chopped cilantro.
Regular Basmati Rice - You can always just keep it simple!
I've been buying Maria & Ricardo's tortillas at my local Whole Foods for YEARSS, so this NEW mini Cinco de Mayo series in collaboration with them is a dream come true. Their wholesome and delicious tortillas are baked for a variety of needs, styles, and nutritional standards without compromising taste and quality. They have KETO tortillas, traditional tortillas, and basically every tortilla you could possibly need.
You can shop them on Amazon as well as find a grocer nearest to you by checking out their Store Locator here!
How to Fold a Burrito (And Keep it From Falling Apart):
First off, you want to lightly heat up the tortilla over a griddle or stovetop gas burner to help it not break.
Fold in the sides, then use your thumbs to bring up the bottom of the tortilla and cover the fillings.
Continue to roll up from the bottom of the tortilla, while simulataneously tucks in the ends. Think about wrapping a present!
When the burrito is rolled, transfer to a hot griddle seam-side down to seal in for 2-3 minutes.
Can burritos be made in advance?
Yes, burritos can be made in advance and most times will taste even better as the flavors will enhance over a day's time! Wrap the burritos in parchment paper, then aluminum foil tightly before storing in the fridge up to 4 days in advance.
How to reheat burritos?
Reheat burritos in the oven at 400F for 12-20 minutes, until warmed through.
How to properly store leftover burritos?
Wrap the burritos in parchment paper, then aluminum foil tightly before storing in the fridge up to 4 days in advance.
Other Optional Additions to the Burritos:
Black beans (warmed prior to adding, unless you plan on baking the burritos after filling them).
Avocado
Corn
Arugula or Spinach
Mexican Blend Shredded Cheese
Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL
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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram @brightmomentco. It always makes my day seeing y’alls creations!
“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
To Make the Barbacoa: Add the olive oil to a large skillet over medium high heat. Let the olive oil heat up for 1-2 minutes, until hot and glistening.
In the meantime, slice the chuck roast into 4 equal pieces. Generously season all sides with the salt and black pepper. Add to the hot skillet to sear 2-3 minutes on each side, until browned.
Transfer the chuck roast to a slow cooker with the chiles in adobo sauce, beef broth, ground cumin, and dried oregano. Cook on LOW heat for 7-8 hours.
Remove the beef from the slow cooker and use two forks to shred the beef. Place back in the slow cooker with the lime juice. Stir to combine and let sit while you prepared the rice.
To Make the Avocado-Lime Rice: Stir together the cooked basmati rice, lime juice, and smashed avocado. Season with salt and black pepper to taste.
To Assemble the Burritos: In the center of one white flour tortilla, add a 1/4th of the avocado-lime rice, shredded barbacoa beef, and pico de gallo. Roll up tightly, then place on a hot skillet seam-side down to cook 2-3 minutes to seal it in.
Flip and cook 2-3 minutes on the other side as well, if desired. Enjoy warm!
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Hey, I’m Lauren!
Welcome! The recipes you’ll find here are inspired by seasonal ingredients, generations-old family recipes, and places I’ve grown to love most. My hope is to inspire you inside the kitchen with a love for home-cooked foods, as well as outside the kitchen since everyday is another chance to make a bright moment in someone's life ;)
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