Barbacoa Burrito Bowls Recipe

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If you’re a fan of Chipotle’s barbacoa, commonly added to a bowl with rice and other fresh, Mexican-style ingredients, be sure to try these delicious Barbacoa Burrito Bowls.

Prep Time20

Cook Time5

Total Time25

Course: Main Course

Cuisine: American, Mexican

Servings: bowls

Author: Becky Hardin

Ingredients

For the Burrito Bowls

2 cups barbacoa meat
1 cup chopped butter lettuce
½ cup shredded Monterey jack cheese
¼ cup plain Greek yogurt
Cilantro lime cauliflower rice
Pico de gallo, red tomatillo salsa, and guacamole for serving

For the Cilantro Lime Cauliflower Rice

10 ounces steamable Cauliflower rice 1 bag
2 tablespoons chopped cilantro
2 limes juiced
½ teaspoon ground black pepper

For the Pico de Gallo

2 roma tomatoes diced
¼ white onion diced
½ lime cut into wedges
½ tablespoon chopped cilantro
½ teaspoon kosher salt
½ teaspoon ground black pepper

For the Red Tomatillo Salsa

3 tomatillos
¼ white onion chopped
3 cloves garlic
2 chipotle peppers in adobo
2 tablespoons chopped cilantro
1 teaspoon ground black pepper
1 teaspoon A1 steak sauce
1 ½ limes juiced

For the Guacamole

1 avocado sliced
¼ white onion diced
½ lime cut into wedges
½ tablespoon chopped cilantro
¼ teaspoon kosher salt
¼ teaspoon ground black pepper

Instructions

For the Barbacoa Burrito Bowls

Prepare the crockpot barbacoa meat and use 2 cups of it in this recipe.
2 cups barbacoa meat
Assemble the burrito bowls: Add ½ cup of cilantro lime cauliflower rice to a bowl. Top with ½ cup barbacoa meat, lettuce, cheese, pico de gallo, and a drizzle of tomatillo salsa. Add a dollop of Greek yogurt and guacamole and enjoy.
1 cup chopped butter lettuce, ½ cup shredded Monterey jack cheese, ¼ cup plain Greek yogurt, Pico de gallo, red tomatillo salsa, and guacamole, Cilantro lime cauliflower rice

For the Cilantro Lime Cauliflower Rice

Cook the cauliflower rice according to package instructions. Transfer the steamed cauliflower rice to a bowl. Stir in cilantro, juice from 2 limes, and pepper.
10 ounces steamable Cauliflower rice, 2 tablespoons chopped cilantro, 2 limes, ½ teaspoon ground black pepper

For the Pico de Gallo

In a small bowl combine the tomatoes, onion, juice from ½ lime, cilantro, salt, and pepper.
2 roma tomatoes, ¼ white onion, ½ lime, ½ tablespoon chopped cilantro, ½ teaspoon kosher salt, ½ teaspoon ground black pepper

For the Red Tomatillo Salsa

Preheat the broiler. Cut the tomatillos in half. Place them face down in an oven-safe baking dish. Place the dish 5” from the broiler. Broil for 7 minutes, flip the tomatillos, and broil for 7 more minutes. Let the tomatillos cool for 5 minutes. Add the tomatillos and all remaining ingredients to a food processor bowl. Pulse for 15 seconds or until smooth.
3 tomatillos, ¼ white onion, 3 cloves garlic, 2 chipotle peppers in adobo, 2 tablespoons chopped cilantro, 1 teaspoon ground black pepper, 1 teaspoon A1 steak sauce, 1 ½ limes

For the Guacamole

In a small bowl, mix the avocado, onion, juice from ½ lime, cilantro, salt, and black pepper together. Use a fork or muddler to mash the avocado and mix ingredients.
1 avocado, ¼ white onion, ½ lime, ½ tablespoon chopped cilantro, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper

Notes

Storage: Store barbacoa beef, cauliflower rice, pico de gallo, red tomatillo salsa, and guacamole, in individual airtight containers in the refrigerator for up to 3 days. When ready to assemble, heat the beef and cauliflower rice and continue with the recipe as instructed.
Barbacoa Beef Recipe: Here is my favorite recipe for barbacoa beef.

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