A burrito bowl is a delicious way to enjoy the flavors of a beef burrito with fewer carbs. This recipe features tender shredded beef—my version of better-than-Chipotle barbacoa—served with beans, corn, pickled onions and greens.
My burrito bowl combines juicy shredded beef with black beans, sweet corn and quick pickled onions over a bed of salad greens. If you enjoy Chipotle’s barbacoa, this homemade version is worth trying. It captures the smoky, tangy and spiced notes of the restaurant favorite while allowing you to customize sides and keep carbs low.
I specialize in Mexican and Tex‑Mex cooking and love recreating classic meat dishes. Over the years I’ve developed “better than” versions of favorites—Carne Asada, Queso Blanco, and now Barbacoa—so you can make restaurant-style results at home.
I’ve sampled many menu items at Chipotle to understand the flavors. Some items are good, some outstanding; the barbacoa inspired this recipe because I wanted a version I could make easily and customize for bowls, tacos, quesadillas and more.
Kevin is Cooking includes recipes and videos for several copycat favorites. This post includes the barbacoa recipe and a video tutorial, plus notes for stovetop, slow cooker and Instant Pot preparations.
The amazing burrito bowl
Building a burrito bowl is straightforward and flexible. Use the barbacoa as the centerpiece and add whatever mix-ins you prefer. The recipe below includes preparation instructions and a video that demonstrates the slow cooker method. Let’s get cooking.
Ingredient notes and substitutions
The meat – Use shredded barbacoa for authentic flavor, or substitute grilled chicken, pork carnitas, or a vegetarian protein if you prefer. Authentic Mexican barbacoa is often made with beef cheeks or goat; for convenience I usually use chuck roast or tri‑tip, which are readily available and shred beautifully.
What’s in Chipotle barbacoa?
Chipotle’s barbacoa is essentially slow‑cooked beef shoulder simmered with chiles, vinegar, citrus juice and warming spices. My version recreates that balance of smoke, heat and acidity for a tender, shreddable beef that’s full of flavor.
Burrito bowl ingredients
There is no single correct burrito bowl recipe—mix and match components to your taste. Popular options include:
- Black beans
- Corn
- Quick pickled red onions
- Salad greens
- Rice (brown, white, or cilantro‑lime)
- Refried beans
I usually skip a heavy dressing, but a simple vinaigrette of lime juice, oil, salt and pepper brightens the greens. Fire‑roasted salsa, pico de gallo and a drizzle of avocado crema are also great toppings.
Video: making barbacoa
Watch the video in the recipe card to see the slow cooker method in action. The recipe card also includes stovetop instructions. If you prefer faster pressure cooking, look for my Instant Pot barbacoa variation. With multiple methods available, you can choose what fits your schedule and equipment.
Burrito bowl recipe notes
Assembly is simple—lay chopped greens in a bowl, top with shredded barbacoa, then add corn, beans, pickled onions and cilantro. A few additional tips for the meat:
- Sear the meat for better flavor. Searing the beef in hot oil for about 10 minutes before slow cooking adds caramelized flavor and a pleasant texture to the edges. This step is optional but recommended.
Other uses for the meat
Shredded barbacoa is excellent for meal prep. Store cooled meat in the refrigerator for up to one week or freeze for up to three months. Use it in tacos, enchiladas, burritos, quesadillas, soups, flatbreads or breakfast burritos with scrambled eggs.
I hope you make this burrito bowl soon—please come back to leave a comment and rate the recipe. I’d love to hear how you like it and what combinations you choose.
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This post was first published on Kevin is Cooking June 20, 2018, and updated Dec. 11, 2021.
Kevin’s Amazing Burrito Bowl + Video
Print Recipe
Video
Ingredients
Barbacoa:
- 4 lbs chuck roast
- 1 tbsp vegetable oil (optional, for searing)
- 1 tsp salt
- 1 tsp black pepper
- 3/4 cup beef broth
- 1/2 cup apple cider vinegar
- Juice of 2 limes
- 6 cloves garlic
- 4 chipotle chiles in adobo
- 4 tsp ground cumin
- 2 tsp oregano (Mexican or Mediterranean)
- 1/2 tsp ground cloves
- 4 bay leaves
For Burrito Bowls:
- Shredded barbacoa, divided between bowls
- 8 cups lettuce greens
- 8 oz corn
- 14 oz cooked black beans (room temperature or chilled)
- 1 1/2 cups pickled red onions
- 1/2 cup chopped cilantro for garnish
Instructions
Slow Cooker Method – Barbacoa Beef:
- Cut beef into 4–6 chunks and season with salt and pepper. Optionally sear in hot oil on all sides for about 10 minutes.
- Combine remaining barbacoa ingredients (except bay leaves) in a blender and puree until smooth.
- Pour the sauce over the beef in the slow cooker, add bay leaves, cover and cook on Low for 6 hours or until the meat shreds easily.
- Remove lid, shred the beef with forks and serve. Store cooled leftovers in an airtight container in the refrigerator up to 5 days or freeze for longer storage.
For Barbacoa Burrito Bowls:
- Chop the lettuce and divide among bowls.
- Top with shredded barbacoa, corn, black beans, pickled red onions and chopped cilantro.
Notes
- Authentic barbacoa often uses beef cheeks; chuck roast or tri‑tip are convenient substitutes that shred well.
- Searing the beef before cooking enhances flavor through caramelization and gives the meat a pleasant texture; it’s optional but recommended.
- Stovetop instructions: After searing and pureeing the sauce, place beef, sauce and bay leaves in a large pot, cover and simmer over low to medium‑low heat for 4–5 hours, until the meat shreds easily.
Nutrition
| Carbohydrates: 4.2 g
| Protein: 50.4 g
| Fat: 14.3 g
Nutrition information is an estimate and should not replace professional advice.
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