Chipotle Mexican Grill Barbacoa Burritos by Todd Wilbur

Recreate the bold, smoky flavors of everyone's favorite fast-casual burrito with Todd Wilbur's Copycat Chipotle Mexican Grill Barbacoa Burritos recipe. This slow-cooked masterpiece features tender, shredded beef chuck roast infused with a rich blend of chipotle peppers, adobo sauce, lime juice, and aromatic spices like cumin and cloves. Perfectly paired with cilantro-lime rice, black beans, and all your favorite toppings—shredded cheese, guacamole, and pico de gallo—each burrito is wrapped in a warm flour tortilla for a restaurant-quality experience you can craft at home. Whether you’re meal prepping or feeding a crowd, this recipe promises authentic flavor and unbeatable satisfaction. Perfect for fans of barbacoa, easy Tex-Mex, slow-cooked meals, and DIY Chipotle nights!

Nutriscore Rating: 66/100

Prep Time:25 mins

Cook Time:240 mins

Total Time:265 mins

Servings: 6

Ingredients

• 3 pounds Beef chuck roast
• 2 tablespoons Vegetable oil
• 6 whole Garlic cloves
• 3 whole Chipotle peppers in adobo sauce
• 3 tablespoons Adobo sauce
• 2 tablespoons Apple cider vinegar
• 2 tablespoons Lime juice
• 1.5 teaspoons Cumin
• 1 teaspoon Dried oregano
• 0.25 teaspoon Ground cloves
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 3 cups Beef broth
• 3 whole Bay leaves
• 6 whole Large flour tortillas
• 3 cups Cilantro-lime rice
• 2 cups Black beans
• 1 cup Shredded cheese
• 1 cup Guacamole
• 1 cup Pico de gallo
• 0.5 cup Sour cream
• 1 cup Shredded lettuce

Directions

Step 1

Cut the beef chuck roast into large chunks, about 4 inches each. Trim off excess fat if necessary.

Step 2

In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove the beef and set aside.

Step 3

In a blender or food processor, combine the garlic, chipotle peppers, adobo sauce, apple cider vinegar, lime juice, cumin, oregano, ground cloves, salt, and black pepper. Blend until smooth.

Step 4

Return the beef to the Dutch oven or place in a slow cooker. Pour the blended marinade over the beef and add the beef broth and bay leaves.

Step 5

If cooking on the stovetop, bring the mixture to a boil, then reduce to a simmer and cover with a lid. Cook for 3-4 hours, stirring occasionally, until the beef is tender and can be easily shredded with a fork. If using a slow cooker, cook on low for 6-8 hours or high for 4-5 hours.

Step 6

Once the beef is cooked, remove it from the pot and shred it with two forks. Discard the bay leaves.

Step 7

Warm the flour tortillas one at a time in a dry skillet or the microwave until soft and pliable.

Step 8

Assemble the burritos by layering each tortilla with a base of cilantro-lime rice, a portion of shredded barbacoa beef, black beans, shredded cheese, guacamole, pico de gallo, sour cream, and shredded lettuce.

Step 9

Fold in the sides of each tortilla, then roll tightly to form burritos. Serve immediately and enjoy.

Nutrition Facts

Serving size	(4357.0g)

Amount per serving	% Daily Value*
Calories	7129.5

Total Fat 457.3g	0%
Saturated Fat 169.5g	0%
Polyunsaturated Fat 17.0g
Cholesterol 1199.1mg	0%
Sodium 16374.2mg	0%
Total Carbohydrate 429.9g	0%
Dietary Fiber 46.2g	0%
Total Sugars 31.6g
Protein 360.3g	0%

Vitamin D 0IU	0%
Calcium 1936.2mg	0%
Iron 62.5mg	0%
Potassium 6644.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.6%

Protein: 19.8%

Carbs: 23.6%