Spicy, slow-cooker beef burritos recipe 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.
This spicy, slow-cooker beef burritos recipe is so easy to make and is really versatile. Most of the time, we have it packed in burrito wraps with too many fillings or big ol’ bowls with plenty of rice. 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 Beef 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, too. Chuck it all in the night before and it’s ready — with the house smelling amazing! — in the morning.
Click here for the full recipe.
Slow Cooker Beef Burritos
Spicy, slow cooker beef burritos recipe. Mexican style meal prep dinner, great in wraps with guacamole. *From The Hungry Hungry Husband & Five Heart Home*
Servings 6
Calories 328kcal
Cost £1.33 per serving
Equipment
- Slow cooker
Ingredients
- 500 g beef joint beef shoulder/chuck roast is good for this dish, but top rump/silverside work fine too
- 50 g red onion about ¼ of onion
- 225 g tomato any kind is fine but small cherry toms are best
- 1 medium avocado (about 150g without the stone) mashed
- 60 g fresh coriander finely chopped
- 3 cloves garlic crushed
- 2 limes juice of 2 and zest of 1
- 100 g rice (uncooked) about ½ a normal-sized mugful
- ½ tablespoon tomato puree
- ½ beef stock cube to make 100ml stock
- 100 ml Mexican beer (think Sol/Corona) optional; if not using, double the quantity of stock
- 1 dried chipotle chilli (any fresh chilli will be fine if you can’t find these) finely chopped
- 1 dried bay leaf
- ½ teaspoon dried oregano
- 1 teaspoon chilli powder
- ½ tablespoon ground cumin
- 1 teaspoon coriander seeds
- 2 teaspoons olive oil plus a little extra for drizzling
- salt & pepper for 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!
