Spicy, slow-cooker beef burrito bowls with guacamole, pico de gallo & coriander rice.
Tender, slow cooked, Mexican beef that can be enjoyed in home-made wraps, as well as a burrito bowl.
Enjoy your spicy Mexican beef wrapped up in a home-made flatbread packed full of sides.
This spicy, slow-cooker beef burrito dish is so easy to make and is really versatile. For example, we have it in big ol’ bowls with plenty of rice or packed in burrito wraps with far too many fillings. But you can also have it in tacos, salads, pasta dishes, or anything else that takes your fancy really!
I came across the recipe for “Slow Cooker Barbacoa” on Five Heart Home‘s website originally and fell in love with the tender, spicy, Mexican beef. To round off the recipe, all I did was make up some guacamole, pico de gallo, and coriander rice to eat with the beef… Delicious!
I love finding recipes that I can use the slow cooker for when making meal prep and packed lunch dishes. Chuck it all in the night before you need it and it’s ready — with the house smelling amazing! — in the morning.
Prepare the chipotle mix (20g coriander; 1 dried chipotle; 3 cloves garlic; juice of ½ lime; ½ tbsp tomato paste; ½ tsp oregano; 1 tsp chilli powder; ½ tbsp cumin)
Spread chipotle mix over a seasoned 500g beef joint in a slow cooker and pour in 100ml beef broth & 100ml Mexican beer
Cook on high for 4 hours and shred meat when done
Make the pico de gallo (30g red onion; 200g tomatoes; 20g coriander; juice of ½ lime; 1 tsp olive oil; s&p)
Make the guacamole (20g red onion; 25g tomatoes; 20g coriander; 150g avocado; juice of 1 lime; 1 tsp olive oil; s&p)
Make the rice (100g rice; 1 tsp coriander seeds; zest of 1 lime)
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Full Instructions
Prepare the meat for the slow cooker burrito bowl:
20g coriander (finely chopped); 1 dried chipotle (finely chopped); 3 cloves garlic (crushed); juice of ½ lime; ½ tbsp tomato paste; ½ tsp oregano; 1 tsp chilli powder; ½ tbsp cumin; 500g beef joint; salt & pepper; 100ml beef broth; 100ml Mexican beer
In a bowl combine the coriander, chipotle, garlic, lime juice, tomato paste, oregano, cumin, and chili powder to make the chipotle mix
Season a 500g joint of beef with salt & pepper, place in a slow cooker then spread the chipotle mix evenly over each side
Pour the beef broth & Mexican beer (or double the quantity of beef broth if not using beer) into the bottom of the slow cooker around the meat and cook on high for 4 hours, or on low for 8
When the time’s up, remove the spicy beef from the slow cooker and shred into pieces with two forks
Return the shredded beefto the slow cooker on warm and leave it to soak in the liquid until ready to serve, or chuck it into an airtight container straightaway — liquid and all
Make the pico de gallo and guacamole:
50g red onions (chopped); 225g tomatoes (chopped); 40g coriander (chopped); juice of 1 & ½ limes; 2 tsp olive oil; 150g avocado flesh (mashed); salt & pepper
Make the pico de gallo by roughly chopping 30g red onion, 200g tomatoes, & 20g coriander before mixing with the juice of ½ lime, 1 tsp olive oil, and salt & pepper
Make the guacamole by finely chopping 20g red onion, 25g tomatoes, & 20g coriander and mixing with avocado, the juice of 1 lime, 1 tsp olive oil, and lots of salt & pepper
Transfer both to separate containers and store them in the fridge
Make the lime & coriander rice:
oil; 100g rice; 1 tsp coriander seeds; zest of 1 lime; cold water
Add a drizzle of oil to a saucepan on a high heat and, when hot, add the dry rice and coriander seeds
Stir the rice & seeds around so that they’re coated in oil before adding lime zest, and then twice as much cold water to the pan as there was rice *tip* use whatever you measured the rice in and double that quantity for the amount of water needed — the evaporation method of cooking rice uses 1:2, rice:water
Bring to the boil then turn the heat down and let it simmer
Stir every now & then to make sure it’s not sticking on the bottom but it will take 10–15 mins to cook — it’s done when all the water has absorbed into the rice
Once cooled, transfer your lime & coriander rice to a container and store in the fridge
For the perfect burrito bowl, eat the spicy beef with rice, pico de gallo, and a good dollop of guacamole
Alternatively, chuck it all together in a wrap to make a classic burrito, à laMission Burrito — it works really well in my homemade flatbreads!
*hot option* keep the pico de gallo & guac separate and pop the beef & rice into the microwave for a few minutes, before mixing it all together when piping hot!
Spicy, slow cooker beef burritos recipe. Mexican style meal prep dinner, great in wraps with guacamole. *From The Hungry Hungry Husband & Five Heart Home*
Course Lunch
Cuisine Mexican
Prep Time 30minutes
Cook Time 4hours
Total Time 4hours30minutes
Servings 6
Calories 328kcal
Cost £1.33 per serving
Equipment
Slow cooker
Ingredients
500gbeef jointbeef shoulder/chuck roast is good for this dish, but top rump/silverside work fine too
50gred onionabout ¼ of onion
225gtomatoany kind is fine but small cherry toms are best
1mediumavocado (about 150g without the stone)mashed
60gfresh corianderfinely chopped
3clovesgarliccrushed
2limesjuice of 2 and zest of 1
100grice (uncooked)about ½ a normal-sized mugful
½tablespoontomato puree
½beef stock cubeto make 100ml stock
100mlMexican beer (think Sol/Corona)optional; if not using, double the quantity of stock
1dried chipotle chilli (any fresh chilli will be fine if you can’t find these)finely chopped
1dried bay leaf
½teaspoondried oregano
1teaspoonchilli powder
½tablespoonground cumin
1teaspooncoriander seeds
2teaspoonsolive oilplus a little extra for drizzling
salt & pepperfor seasoning
Instructions
Prepare the meat
Combine 20g finely chopped coriander with juice of ½ lime, chipotle, garlic, tomato paste, oregano, chilli powder & cumin
Season the beef and place in a slow cooker, then spread the chipotle mix evenly over each side
Pour the beef broth & beer (or double the quantity of broth if not using beer) into the bottom of the slow cooker and cook on high for 4 hours (or on low for 8)
Shred the meat when done and return to the slow cooker on warm until ready to serve
Make the pico de gallo and guacamole:
Make the pico de gallo by roughly chopping 30g red onion, 200g tomatoes & 20g coriander before mixing with the juice of ½ lime, 1 tsp olive oil, and s&p
Make the guacamole by finely chopping 20g red onion, 25g tomatoes & 20g coriander and mixing with avocado, the juice of 1 lime, 1 tsp olive oil, and s&p
Make the lime & coriander rice:
Add a drizzle of oil to a saucepan on a high heat and, when hot, add the dry rice and coriander seeds
Stir until coated in oil before adding in lime zest and then twice as much cold water to the pan as there was rice (see tip below)
Bring to the boil, then turn the heat down and let it simmer
It will take 10–15 mins to cook and is done when all the water has been absorbed
Create your slow cooker beef burrito bowl:
For the perfect burrito bowl, eat the spicy beef with rice, pico de gallo and a good dollop of guacamole
Alternatively chuck it all together in wrap or flatbread to make a classic burrito
Notes
*tip for cooking rice*use whatever you measured the rice in and double that quantity for the amount of water needed – the evaporation method of cooking rice uses 1:2, rice:water*hot option*keep the pico de gallo & guac separate and pop the beef & rice into the microwave for a few minutes, before mixing it all together when piping hot!
Final thoughts from The Hungry Hungry Husband?
“Summer spice or winter warmer, this fiery Mexican rascal hits the spot!”
Great recipe idea! I’m keen to make it but wondering what cut of meat is a beef joint? I’m in Australia and thinking I could use brisket or topside. Any ideas?
Hi Marcellina, it is so delicious! Not sure what options you’d have in Oz but beef shoulder is a great joint for this dish. If you can’t find that or it’s too expensive, topside or brisket will work fine too. Let me know what you go for and how it turns out!
Great recipe idea! I’m keen to make it but wondering what cut of meat is a beef joint? I’m in Australia and thinking I could use brisket or topside. Any ideas?
Hi Marcellina, it is so delicious! Not sure what options you’d have in Oz but beef shoulder is a great joint for this dish. If you can’t find that or it’s too expensive, topside or brisket will work fine too. Let me know what you go for and how it turns out!