Slow Cooker Barbacoa Burritos

Slow Cooker Barbacoa Burritos are the easy alternative to take-out. A perfect summer family meal all wrapped up!

Prep Time 15

Cook Time 8

Total Time 8 15

Servings

Calories 520kcal

Author Jennifer Draper

Ingredients

2 pound round beef roast
1/2 white onion, chopped
4 garlic cloves, chopped
juice from one lime
2 teaspoons cumin
1 teaspoon oregano
1 teaspoon chipotle chili powder
1 teaspoon salt
1/2 cup beef broth
2 cups white rice
1 cup prepared pico de gallo
.5 cup sour cream
8 burrito sized flour tortillas

Instructions

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 on tortillas topped with rice, beef, and pico. Roll up tightly to serve

Notes

The beef can be made up ahead of time with the onion, garlic, lime juice and spices and then stored in a plastic zippered bag in the fridge for up to two days or freezer for up to 3 months.

Nutrition