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slow cooker beef burrito bowl spicy
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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*
Course Lunch
Cuisine Mexican
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
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!