These Juicy Barbacoa Shredded Beef Burritos are loaded with tender slow-cooked beef, seasoned rice, black beans, and a creamy chipotle sauce wrapped in a warm toasted tortilla. Packed with bold Mexican-inspired flavors, they’re perfect for a satisfying lunch or family dinner.

Ingredients

• 2 lbs (900 g) beef chuck roast
• 1 tbsp olive oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 2 chipotle peppers in adobo sauce
• 1 tbsp cumin
• 1 tsp smoked paprika
• 1 tsp oregano
• 1 cup beef broth
• Juice of 1 lime
• Salt and pepper

For the Burritos

• 6 large flour tortillas
• 2 cups cooked Mexican rice
• 1 can black beans, drained
• 1½ cups shredded cheese
• Fresh cilantro

Chipotle Cream Sauce

• ½ cup sour cream
• 1 tbsp adobo sauce
• 1 tsp lime juice
• Pinch of garlic powder

Instructions

1. Heat olive oil in a large pot and sear the beef on all sides.
2. Add onion, garlic, chipotle peppers, cumin, paprika, oregano, broth, lime juice, salt, and pepper.
3. Cover and cook on low for 7–8 hours or until the beef is fork-tender.
4. Shred the beef and mix it with the cooking juices.
5. Combine all chipotle sauce ingredients.
6. Warm the tortillas.
7. Fill each tortilla with rice, black beans, shredded beef, cheese, and cilantro.
8. Drizzle with chipotle cream sauce.
9. Roll tightly and toast in a skillet until golden.
10. Slice in half and serve warm.