I recently made my own version of a Beef Barbacoa Burrito Bowl at home, and it turned out incredibly well. It’s one of those recipes that feels restaurant‑level but is surprisingly simple. The slow‑cooked beef comes out tender, flavorful, and packed with that smoky chipotle kick I love. Layered over cilantro‑lime rice with black beans, fresh toppings, and a squeeze of lime, it tastes just as satisfying as the one from the restaurant — maybe even better. The best part is how much money I save by making it myself, and I can customize every bowl exactly the way I like it.
3 lbs. chuck roast or stew meat, cut into 2" pieces
2 bay leaves
Sauce:
1/2 cup beef broth
2 TBS apple cider vinegar
juice of 2 to 3 limes
2 tsp salt
1 tsp black pepper
1 tsp oregano
2 tsp cumin
5 garlic cloves, chopped
2 - 4 chipotles in adobo sauce
Place all of the sauce ingredients into a blender and blend til smooth.
Place the meat and bay leaves in a crockpot. Pour the sauce over the meat.
Cook for 4 to 6 hours on high.
When meat is done, remove and discard the bay leaves. Using two forks, shred the meat.
You can use this meat for a taco or burrito filling, or as a topping for nachos. My favorite is in a burrito bowl. Add white rice or cliantro lime rice to the bowl, top with meat and your choice of any toppings.
Some topping suggestions are:
black beans
pinto beans
corn
onion
salsa
grilled peppers and onions
black olives
tomato
guacamole
sour cream
cilantro
squeeze of lime
Source: frugalfitmom.com
Kimberly
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