Barbacoa Beef Burritos
Freshly made Pico de Gallo combines with Barbacoa Beef and Guacamole to make these Barbacoa Beef Burritos sing!
- 3 cups cooked shredded beef (or steak)
- 4 flour tortillas
- 2 cups cooked rice
- 2 tomatoes
- 1/2 onion
- 1 jalapeno
- 1 lime
- 20 sprigs cilantro
- 1/2 teaspoon salt
- 1 avocado
- 2-3 tablespoons onion
- 1 lime
- 1/8 teaspoon salt (plus more to taste)
- Heat up the cooked beef if using leftovers. We used 3 cups of slow cooker barbacoa, heating it up in a skillet over medium heat in a dollop of oil.
- For the Pico de Gallo, give the tomatoes, jalapeno and cilantro a good rinse. Peel the onion. Finely chop the 2 tomatoes, 1/2 onion, and single jalapeno into 1/4" sized chunks. Finely dice the cilantro. Combine the tomato, onion, jalapeno and cilantro in a mixing bowl. Add 1/2 teaspoon salt and the juice of a lime. Mix together well and taste for seasoning. Add additional salt and lime if necessary.
- For the Guacamole, finely chop 2-3 tablespoons of onion. Use the back of a fork to smoosh the onion until it turns translucent. Add onion to a bowl along with the avocado flesh, 1/8 teaspoon of salt, and the juice of a half lime. Mush together and mix well. Taste for salt level. Keep adding tiny dashes of salt (and lime) until you like it.
- If you want to build a batch of Cilantro Lime Rice, please see here.
- To build the burritos, start by heating up the flour tortillas. I usually heat them up for a couple minutes in the skillet that will be used to cook the burritos.
- Each burrito gets rice, beef, Pico de Gallo, and guacamole. (Please see above pic for a good starting point for proportions). Roll tight and saute in a dry skillet over medium heat for 2-3 minutes on each side, or until turning golden brown. Serve immediately.
Slow cooker barbacoa works great but feel free to use any shredded beef you have on hand. Elements 3 cups cooked shredded beef (or steak) 4 flour tortillas 2 cups cooked rice 2 tomatoes 1/2 onion 1 jalapeno 1 lime 20 sprigs cilantro 1/2 teaspoon salt 1 avocado 2-3 tablespoons onion 1 lime 1/8 teaspoon salt (plus more to taste) Method Heat up the cooked beef if using leftovers.
We used 3 cups of slow cooker barbacoa, heating it up in a skillet over medium heat in a dollop of oil. For the Pico de Gallo, give the tomatoes, jalapeno and cilantro a good rinse. Finely chop the 2 tomatoes, 1/2 onion, and single jalapeno into 1/4" sized chunks.
Combine the tomato, onion, jalapeno and cilantro in a mixing bowl. Add 1/2 teaspoon salt and the juice of a lime. For the Guacamole, finely chop 2-3 tablespoons of onion.
Use the back of a fork to smoosh the onion until it turns translucent. Add onion to a bowl along with the avocado flesh, 1/8 teaspoon of salt, and the juice of a half lime.
Keep adding tiny dashes of salt (and lime) until you like it. If you want to build a batch of Cilantro Lime Rice, please see here.
To build the burritos, start by heating up the flour tortillas. I usually heat them up for a couple minutes in the skillet that will be used to cook the burritos. Each burrito gets rice, beef, Pico de Gallo, and guacamole. (Please see above pic for a good starting point for proportions).
Roll tight and saute in a dry skillet over medium heat for 2-3 minutes on each side, or until turning golden brown.