The Barbacoa Burrito from Cafe Rio features tender, slow-cooked barbacoa beef, fragrant cilantro-lime rice, black beans, fresh pico de gallo, and melted cheese, all wrapped in a warm, soft flour tortilla for a savory and satisfying meal.
Equipments
- Slow cooker or Dutch oven
- Large pot
- Skillet or frying pan
- Rice cooker (optional)
- Mixing bowls
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Cheese grater
- Ladle or large spoon
- Tortilla warmer or microwave
- Serving spoon
- Aluminum foil (optional for wrapping)
Ingredients
- 3 lbs beef chuck roast
- 2 tablespoons vegetable oil
- 1 large onion
- 5 cloves garlic
- 2 chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground cloves
- 1/2 cup apple cider vinegar
- 1/2 cup beef broth
- 2 bay leaves
- Salt
- Black pepper
- 2 cups long-grain white rice
- 1/2 cup fresh cilantro
- 2 limes
- 2 (15 oz) cans black beans
- 1 tablespoon olive oil
- 4 large tomatoes
- 1 small red onion
- 1 jalapeño pepper
- 1/4 cup fresh cilantro
- 1 lime
- Salt
- 2 cups shredded Monterey Jack cheese
- 6 large flour tortillas
Beef chuck roast is the key ingredient for authentic Barbacoa Burrito, requiring slow cooking for tenderness and full flavor. Use fresh cilantro and lime juice to enhance the cilantro-lime rice and pico de gallo with bright, zesty notes. Chipotle peppers in adobo sauce bring smoky heat, but adjust the amount to match your preferred spice level. Black beans should be rinsed and heated gently with olive oil to retain a creamy texture. Your cheese choice is important; Monterey Jack melts well and adds a mild, creamy finish that balances the other robust ingredients perfectly. This Barbacoa Burrito from Cafe Rio copycat menu delivers a flavorful, hearty meal that captures the essence of the original with tender barbacoa beef, fresh salsa, and melty cheese wrapped in a soft flour tortilla.
Instructions
- Trim and cut beef chuck roast into large chunks.
- Season beef with salt and black pepper.
- Heat vegetable oil in skillet; sear beef on all sides.
- Peel and dice large onion.
- Peel and mince garlic cloves.
- Add seared beef, onion, garlic, chipotle peppers, adobo sauce, cumin, oregano, ground cloves, apple cider vinegar, beef broth, and bay leaves to slow cooker or Dutch oven.
- Cook beef mixture on low for 7–8 hours or until tender.
- Remove beef and shred with forks; return to juices.
- Rinse and cook long-grain white rice according to package instructions.
- Chop fresh cilantro and juice limes.
- Stir cilantro and lime juice into cooked rice.
- Drain and rinse black beans.
- Heat black beans with olive oil and salt in pot.
- Dice tomatoes, red onion, and jalapeño pepper.
- Chop cilantro for pico de gallo.
- Juice lime for pico de gallo.
- Mix tomatoes, red onion, jalapeño, cilantro, lime juice, and salt in bowl for pico de gallo.
- Grate Monterey Jack cheese.
- Warm flour tortillas in tortilla warmer or microwave.
- Layer cilantro-lime rice, black beans, shredded barbacoa beef, pico de gallo, and cheese onto center of each tortilla.
- Fold and roll tortillas to form burritos.
- Wrap in foil for a traditional serving or serve immediately.
Substitution
The Barbacoa Burrito from Cafe Rio copycat menu offers a delicious blend of slow-cooked beef, cilantro-lime rice, black beans, fresh pico de gallo, and melted cheese wrapped in a warm tortilla. If you lack a slow cooker or Dutch oven, a heavy skillet with a tight-fitting lid can be used to braise the beef on low heat for several hours. Fresh jalapeno can be substituted with serrano peppers for a spicier punch, or omitted entirely for a milder flavor. If you don't have fresh lime, bottled lime juice works as a practical alternative to keep the citrus notes bright. When warming tortillas, avoid overheating in the microwave to prevent dryness; wrapping them in a damp paper towel helps maintain softness.
Tips
When searing the beef chuck roast, ensure the skillet is hot enough to create a nice crust, which locks in flavor and juices for the barbacoa. Avoid overcooking the rice; it should remain fluffy to balance the tender meat and fresh pico de gallo. When shredding the beef, do so while warm so it easily absorbs the cooking juices, enhancing the overall taste. Warm your tortillas gently to prevent cracking during rolling, making your burrito assembly much smoother for your enjoyment.
Nutritions
The Barbacoa Burrito from Cafe Rio provides a balanced mix of macronutrients, with high-quality protein from the slow-cooked beef chuck roast supporting muscle repair and growth. The cilantro-lime rice and black beans contribute complex carbohydrates and dietary fiber to help sustain your energy and promote digestive health. Fresh pico de gallo offers antioxidants and vitamins like vitamin C, enhancing the burrito's nutritional profile. The melted Monterey Jack cheese adds calcium and fat, rounding out a savory, satisfying meal that supports both taste and nutrition.
Storage
Store leftover Barbacoa Burritos in airtight containers or tightly wrapped in foil to maintain freshness and prevent moisture loss. Refrigerate for up to 3-4 days; to reheat, warm in the microwave or oven until heated through to preserve flavors and texture. For longer storage, freeze the burritos individually wrapped in foil and placed in freezer bags, where they can last up to 2 months while maintaining quality.
Variation or Alternatives
You can substitute beef chuck roast with boneless short ribs for an even richer barbacoa flavor and tender texture. For a twist in cooking method, try cooking the beef in a Dutch oven over low heat instead of a slow cooker to develop a deeper caramelized crust. Swap the black beans for pinto beans or refried beans to change the bean texture and taste. To enhance freshness, add diced avocado or sour cream as additional toppings inside your burrito.
Allergies
Your Barbacoa Burrito contains common allergens such as dairy from the shredded Monterey Jack cheese and gluten from the flour tortillas. Individuals with sensitivities to garlic, onions, or spices like cumin and cloves may experience adverse reactions due to the use of these ingredients in the beef marinade and pico de gallo. Black beans and lime, though less common allergens, could also trigger issues for those with legume or citrus allergies.
Why this recipe?
Cafe Rio's Barbacoa Burrito is popular for its tender, slow-cooked beef with a rich, smoky flavor infused by a blend of authentic Mexican spices. The combination of fresh ingredients like cilantro-lime rice, black beans, and zesty salsa creates a balanced, flavorful meal that satisfies diverse taste preferences. You can recreate the authentic taste at home by mastering the seasoning and cooking techniques, delivering a fresh, customizable option that rivals the restaurant version. Making the copycat recipe allows you to control quality, spice levels, and ingredient freshness for a personalized dining experience.