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Freshly made Pico de Gallo combines with Barbacoa Beef and Guacamole to make these burritos sing! Slow cooker barbacoa works great but feel free to use any shredded beef you have on hand. So good! mexicanplease.com
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4.15 from 7 votes

Barbacoa Beef Burritos

Freshly made Pico de Gallo combines with Barbacoa Beef and Guacamole to make these Barbacoa Beef Burritos sing! Slow cooker barbacoa works great but feel free to use any shredded beef you have on hand. 
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 3
Calories: 741kcal
Author: Mexican Please

Ingredients

  • 3 cups cooked shredded beef (or steak)
  • 4 flour tortillas
  • 2 cups cooked rice

For the Pico de Gallo:

  • 2 tomatoes
  • 1/2 onion
  • 1 jalapeno
  • 1 lime
  • 20 sprigs cilantro
  • 1/2 teaspoon salt

For the Guacamole:

  • 1 avocado
  • 2-3 tablespoons onion
  • 1 lime
  • 1/8 teaspoon salt (plus more to taste)

Instructions

  • Heat up the cooked beef if using leftovers.  We used 3 cups of slow cooker barbacoa, heating it up in a skillet over medium heat in a dollop of oil.
  • For the Pico de Gallo, give the tomatoes, jalapeno and cilantro a good rinse.  Peel the onion.  Finely chop the 2 tomatoes, 1/2 onion, and single jalapeno into 1/4" sized chunks.  Finely dice the cilantro.  Combine the tomato, onion, jalapeno and cilantro in a mixing bowl.  Add 1/2 teaspoon salt and the juice of a lime.  Mix together well and taste for seasoning.  Add additional salt and lime if necessary.
  • For the Guacamole, finely chop 2-3 tablespoons of onion.  Use the back of a fork to smoosh the onion until it turns translucent.  Add onion to a bowl along with the avocado flesh, 1/8 teaspoon of salt, and the juice of a half lime.  Mush together and mix well.  Taste for salt level.  Keep adding tiny dashes of salt (and lime) until you like it. 
  • If you want to build a batch of Cilantro Lime Rice, please see here. 
  • To build the burritos, start by heating up the flour tortillas.  I usually heat them up for a couple minutes in the skillet that will be used to cook the burritos.
  • Each burrito gets rice, beef, Pico de Gallo, and guacamole.  (Please see above pic for a good starting point for proportions).   Roll tight and saute in a dry skillet over medium heat for 2-3 minutes on each side, or until turning golden brown.  Serve immediately. 

Notes

We used Slow Cooker Barbacoa for these burritos but feel free to use any shredded beef or steak that you have on hand. 
 
I used a batch of Cilantro Lime Rice for these burritos but this is the least important component so feel free to use any rice you have on hand.
 
One avocado is barely enough for three burritos.  Feel free to double the Guacamole recipe.

Nutrition

Calories: 741kcal