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barbacoa burritos

Barbacoa Burritos + Taqueria Style Jalapenos and Carrots

Tasty beef burritos with all the toppings and pickles jalapenos and carrots
Prep Time 15 mins
Cook Time 3 hrs 20 mins
Total Time 3 hrs 35 mins
Course Main Course
Cuisine Mexican
Servings 6 people


For the Beef:

  • 1 3-4 lb chuck roast
  • 3 tbsp apple cider vinegar
  • 4 garlic cloves outer skin removed
  • 2 tsp cumin
  • 2 tsp oregano
  • 1/2 tsp black pepper
  • 2 tsp salt
  • pinch ground cloves
  • 3 bay leaves
  • 3 tbsp lime juice
  • 2-4 chipotle peppers in adobo plus some sauce
  • 1/4 cup tomato paste
  • 1/2 yellow onion sliced
  • 2 tbsp oil
  • 3/4 cup chicken broth

For the Pickles:

  • 4 carrots cleaned and sliced into 1/2 inch slices
  • 5 jalapenos sliced
  • 1/2 onion sliced
  • 4 garlic cloves sliced
  • 3/4 cup white vinegar
  • 3/4 cup water
  • 2 dried red chilies (optional)
  • 2 bay leaves
  • 1/2 tsp ground black pepper
  • 1/2 tsp cumin seeds
  • 1 tsp oregano
  • 1 tsp kosher salt

For the Burritos:

  • Burrito sized tortillas
  • Shredded cheese
  • guacamole or salsa or both
  • rice or beans or both
  • sour cream
  • shredded lettuce


For the Beef:

  • Combine the vinegar, lime juice, chipotles, tomato paste, garlic, cumin, oregano, black pepper, salt and cloves in the blender and blend on high until smooth.
  • Remove excess fat from the roast and cut into a few large chunks.
  • Heat the oil in a frying pan and brown the meat over high heat on all sides.
  • Transfer the meat to a crock pot or an oven safe pot with a lid. Pour over the sauce and the 3/4 cup chicken broth and bay leaves. Make sure the meat is mostly submerged.
  • Cook on low in the crock pot until tender or in a 325 degree oven for about 2-3 hours until you can shred the meat.
  • Shred the meat and use to fill your burrito.

For the Pickles:

  • In a medium sauce pan, add the vinegar, water, salt, oregano, cumin seeds, garlic, chilies, pepper and bay leaves. Bring to a boil and add the carrots.
  • Cook the carrots for 4 minutes and then add the onions/peppers. Cook until the jalapenos lose their bright green color and start to dull. Pour into a quart sized canning jar or other high heat safe container. Allow to cool and then refrigerate. These will keep for at least a few weeks.
Keyword Beef, Main Dish, Mexican, Side Dish