Barbacoa Burrito

Barbacoa Burrito marsfoodservices image

Ingredients

BARBACOA BEEF:

  • 2 lb Beef Chuck, cut into 2" pieces
  • 1 jar Barbacoa Cooking Sauce
  • 1 1/2 cup Water
  • 2 tsp Salt
  • 2 Tbsp Canola Oil

ASSEMBLY:

  • 4 each 10" Flour Tortilla
  • 2 2/3 heaping cup Ben's Original Whole Grain Brown Rice, prepared
  • ¼ heaping cup Red Quinoa, prepared
  • 1 quart Barbacoa Beef, prepared
  • 1 cup canned Black Beans, drained
  • ½ cup Pico De Gallo
  • 2 each Avocado, 1/4 in. sliced
  • 2 cup Romaine, shredded
  • 1 cup Sharp Cheddar Yellow, shredded

Barbacoa Burrito

Makes: 4 servings

Direction

BARBACOA BEEF:

Season beef with salt to taste. Heat 2 tablespoons of oil over high heat in a Dutch oven or medium sized pot. Add meat and brown on all sides.

Bring heat to a low and pour Barbacoa Sauce and recommended quantity of water to pot and stir to combine and coat meat with sauce mix. Bring to a simmer.

Cover tightly and cook on low for 2 hours— until the meat is fork tender. Alternatively, you can place a Dutch oven in a preheated 325 degree oven and cook for 2 hours or until meat is fork tender.

Shred meat using two forks and toss beef with the juices. Use shredded beef to fill tacos, burritos, or top rice and bean bowls.

ASSEMBLY:

Mix brown rice and quinoa together.

Place tortilla down and divide equally for 4 burritos: brown rice and quinoa, barbacoa, black beans, pico de gallo, sliced avocado, shredded lettuce and shredded cheese.

Roll into a burritos and cut in half before serving.