Slow Cooker Barbacoa Burritos are the easy alternative to take-out. A perfect summer family meal all wrapped up!
My meal requirements now that that the summer months are officially here? It’s gotta be insanely easy, really simple, yet totally delicious. That’s not to much to ask, right? These Slow Cooker Barbacoa Burritos check all those boxes! You can do a good share of the prep work ahead of time so that getting dinner on the table is easier than swinging through the pick-up line on your way home (or at least pretty darn close).
This beef is truly delicious and the key to getting is super tender is to cook it all day long. Like 8-10 hours long on low. So it’s the kind of meal that’s perfect for when you have to leave early and get home later or just when you want to get dinner started and not worry about it later. With onions, garlic, lime juice and spices it’s simple yet packed with flavor. You can do all the work ahead of time and store this in the fridge or freezer for another day.
All that’s left is to make up a quick batch of rice and serve it all up with some fresh pico de gallo. These days it’s easy to find plenty of fresh varieties and pretty much any grocery store, although you could always make you own if you prefer.
These are perfect wrapped up in a big tortilla as a burrito, but obviously you can also make bowls and salads too! That way, it’s like picking up take-out from your favorite burrito store, but much less expensive and way more homemade.
Slow Cooker Barbacoa Burritos
- Add beef to slow cooker along with onion, garlic, lime juice and spices then top with broth
- Cover and cook on low for 8-10 hours until meat shreds easily with fork. If it doesn't shred, it need to cook longer
- Cook rice according to package directions (Optional, add some fresh chopped cilantro and lime juice to the cooked rice for more flavor)
- Serve tortillas topped with rice, beef, and pico and roll up tightly to serve
Love burritos? How about these options too?!
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