Did I say Slow Cooker Burritos? Yup. The flavor of the chipotle beef is awesome and the prep work is really easy. Add to that the delicious layers of guacamole, salsa, cheese, rice and beans. Oh sweet baby Jesus. This recipe will definitely be made again and again.
Can you believe there are only a few weeks of winter left? And that means only a few more weeks of low and slow Mondays. I may cry. My slow cooker and I have had some major bonding moments and I am scrambling to narrow down the dozens of recipes I still want to test out to only 4 more.
That or I may just continue slow cooker Monday’s through the spring. One recipe I knew I had to make was this beef filling. First, Mexican food is one of my go-to’s. Second… no really, I just love Mexican.
Slow Cooker Burritos
Whenever we go out to eat, it’s never Mexican. Unless I can bribe a friend to suggest it as the location. That’s the only way I ever get Mexican. Or if I make tacos, or Gringo enchiladas. We may need a relationship counselor. He suffers through it though when I make things like this at home. And by suffer, I let him because I was in heaven!
The flavor of the beef is awesome and the prep work is really easy. Add to that the delicious layers of guacamole, salsa, cheese, rice and beans. Oh sweet baby Jesus. This recipe will definitely be made again and again. Now I’m wondering how can I sneak four more Mexican slow cooker recipes into the round up. (think he’ll notice?)…
Ok, I couldn’t help myself. Here are some more Mexican slow cooker creations 😉
Super Simple Slow Cooker Taco Soup
Slow Cooker Barbecue Nachos
Slow Cooker Chicken Taco Chili
Slow Cooker Taco varieties: Hoisin Pork, Shredded Pork, Chicken
If you’ve tried this Slow Cooker Chipotle Beef Burrito recipe, or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivore, Twitter & Facebook.
Slow Cooker Chipotle Beef Burritos
For the Beef Filling
- 2 onions - minced
- 1/3 cup chili powder
- 3 tbsp canned chipotle chiles in adobo sauce - minced
- 2 tbsp vegetable oil
- 6 garlic cloves - minced
- 1 jalapeno - stemmed, seeded, and minced
- 1 tbs tomato paste
- 1 tbs ground cumin
- 1 15 oz can tomato sauce
- 2 tsp brown sugar
- 1/2 tsp liquid smoke
- 3 lbs boneless beef chuck - trimmed and halved
- Salt and pepper
- 8 large tortillas
- beef filling
- 8 oz shredded cheese
- 14 oz black beans
- 2 cups cooked rice
For the Beef Filling
- In a heat proof bowl, combine the onion with the ingredients through the cumin and microwave until the onions are softened, about 5 minutes, stirring occasionally.
- Stir the tomato sauce, sugar, and liquid smoke into the slow cooker with the onion mixture.
- Season the beef with salt and pepper on both sides. Place in slow cooker and spoon sauce over top. Cover and cook on low for 9 to 11 hours.
- Transfer the beef to a bowl and discard any excess fat. Shred the beef with two forks.
- Skim any fat from the surface of the liquid remaining in the slow cooker. Ladle 1 cup, or more if needed, into the shredded beef to moisten and add flavor.
- Lay the tortilla on a flat surface.
- Spread an even layer of guacamole, salsa, cheese, black beans, rice, and a large portion of shredded beef.
- Fold the ends up and wrap.
- If you are feeling feisty, toast the burrito in a preheated skillet over medium heat with a weight (like a plate) pressing down on top until golden. Flip and repeat.
- Serve with sour cream and hot sauce, if desired. Live Mas.
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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