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Barbacoa Beef Burrito Recipe
Ash Tyrrell

Barbacoa Beef Burrito Recipe

I still remember the first time I rolled up a burrito with fresh pico, a quick guac, and warm barbacoa beef it was a total game changer for my weeknight dinners. I used to think the meat was the star, but honestly, it's the whole combo that makes this recipe sing
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked shredded barbacoa beef or any leftover steak — this is the heart of the burrito, so use well-seasoned, juicy meat
  • 4 flour tortillas — go for large burrito-sized ones so everything rolls up without tearing
  • 2 cups cooked rice — cilantro lime rice adds a nice zip but plain white rice works fine too
  • 2 tomatoes — pick firm ripe ones so your pico doesn't turn watery
  • 1/2 onion — white onion gives the sharpest freshest bite
  • 1 jalapeno — remove the seeds if you want a milder pico
  • 2 limes — freshly squeezed only bottled juice just doesn't compare
  • 20 sprigs cilantro — chop it fine so the flavor spreads through every bite
  • 1/2 teaspoon salt for pico — this is what keeps the tomatoes from tasting flat
  • 1 avocado — choose one that gives slightly when pressed for the creamiest guac
  • 2-3 tablespoons onion for guacamole — smoosh it with a fork first to mellow the sharpness
  • 1/8 teaspoon salt plus more to taste (for guacamole) — always taste before adding more

Method
 

  1. Start by heating your cooked barbacoa beef in a skillet over medium heat with a small drizzle of oil. If you're using leftovers, this step brings back that just-cooked texture and flavor. Stir occasionally so it heats evenly without drying out. This should only take a few minutes.
  2. Rinse the tomatoes, jalapeno, and cilantro well before chopping. Dice the tomatoes, onion, and jalapeno into small, even pieces, then finely chop the cilantro. Toss everything into a bowl with salt and fresh lime juice, then mix and taste for balance.
  3. Finely chop the onion and smoosh it with the back of a fork to soften its bite. Combine it with mashed avocado, salt, and lime juice in a bowl. Mix well and taste as you go, adding more salt or lime until it feels right.
  4. Heat each tortilla for about a minute in the same skillet you'll use later for the burritos. Warm tortillas are far more pliable and much less likely to crack or tear when you roll them tightly.
  5. Layer rice, beef, pico de gallo, and guacamole down the center of each tortilla. Don't overfill them, or rolling gets messy. Fold in the sides first, then roll tightly from the bottom up.
  6. Place the rolled burritos seam-side down in a dry skillet over medium heat. Cook for 2-3 minutes per side until golden and slightly crisp. Serve them right away while they're hot and crunchy on the outside.

Notes

  • I always double the guacamole recipe because one avocado never feels like enough for four burritos.
  • I let my beef sit in the skillet a bit longer than I think it needs, since dry-ish edges add great texture.
  • I squeeze my lime juice right before mixing the pico, since it tastes noticeably fresher than juice that's been sitting out.
  • I don't skip searing the burrito in a dry skillet — that crispy shell honestly makes the whole thing feel restaurant-quality.
  • I keep a small dish of hot sauce on the side instead of drowning the burrito in salsa, since the pico and guac already bring plenty of flavor.