barbacoa burrito bowl


after spending the week in new york, i felt the urge to get back into my kitchen ASAP. so, this morning i took a walk down to whole foods and grabbed some ingredients for crock pot Barbacoa, a recipe that my brother and his girlfriend had made for me in the past. the dish is pretty simple to make, and i was so happy with the results!

originally posted on paleomg and then on cave girl in the city, this barbacoa is paleo friendly, and Whole30 friendly! personally, i wanted to make this more like a burrito bowl so i also made spanish black beans and rice with a quick salsa.


For the first round of cooking

  • 1.5-2 lbs Grass Fed Beef Rump Roast, trimmed of extra fat (if you’d like)
  • 6-8 garlic cloves, peeled
  • 2-4 bay leaves
  • ¼ cup apple cider vinegar
  • ¼ cup vegetable broth
  • 1 yellow onion, roughly chopped
  • ½ red onion, roughly chopped
  • 1 tablespoon cumin
  • 2 chipotle peppers in adobo sauce, roughly chopped
  • 1 tablespoon adobo sauce (from the can of chipotle peppers)
  • 1 container of chopped mushrooms (optional)
  • salt and pepper, to taste
For the second round of cooking
  • 1 16oz can tomato sauce
  • 1 12-16oz can green chiles
  • 1 tablespoon chipotle chili powder
  • 2 teaspoons cayenne pepper
  • 1 teaspoon ground red pepper
  • ½ teaspoon smoked paprika
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • salt and pepper, to taste
  1. Add to your crock pot: garlic cloves, bay leaves, apple cider vinegar, broth, chopped onions, cumin, chipotle peppers and sauce, mushrooms, salt and pepper, and rump roast. Mix ingredients around to help coat the rump roast.
  2. Cover and let cook for 6 hours on high or 8 hours on low. Run a fork along the rump roast at the end of cooking to make sure it is done and easily shreddable.
Once the roast is done cooking:
  1. Use a couple forks to shred the meat in your crockpot.
  2. Discard the bay leaves.
  3. Add in tomato sauce, green chiles, and spices. Mix thoroughly
  4. Let cook on high for 30 minutes-1 hour.

Black Beans:

  • two cans of black beans
  • a packet of goya sazon seasoning
  • some garlic powder
  • some oregano


Add both cans of beans (and liquid) into a sauce pan. Mix in the packet of sazon, as well as a generous amount of garlic powder and a few shakes of oregano. Also add in a can full of water and bring to simmer. Cook the beans long enough for the liquid to start to thicken.

Quick Salsa


  • A few tomatoes
  • Half a red onion
  • Two cloves of garlic
  • A drizzle of olive oil
  • Salt and Pepper to taste
  • Some lime juice
  • Fresh Cilantro


Dice your tomatoes and onion. Mince the garlic and throw in the rest of the ingredients to your liking. This was very quick and forgiving to make, and you can also add in chiles and jalapenos if you’d like!

I served this all on top of brown rice that was mixed with some butter, cilantro, and lime juice!





3 thoughts on “barbacoa burrito bowl

  1. I’ve eaten my fair share of burrito bowls from places like Chipotle, but I’ve never thought of making a burrito bowl at home. Not sure why, your burrito bowl looks amazing!

    • I was craving qdoba so badly but I didn’t want to venture out there in st. Party’s day so I combined all these recipes for a homemade version and I have leftovers for the rest of the week!

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