Slow Cooker Barbacoa Burritos
  • 3 pounds Certified Angus Beef ® shoulder clod roast, cut into 2-inch chunks
  • 1 Mexican cinnamon stick (or one regular)
  • 1 tablespoon cumin seeds
  • 2 teaspoons Mexican oregano (or Italian)
  • 2 teaspoons ground coffee
  • 1 teaspoon allspice berries
  • 2 tablespoons salt
  • 4 dried ancho chili peppers, stems and seeds removed
  • 3 cups beef stock
  • 1 onion, chopped
  • 6 cloves fresh garlic, chopped
  • 1 (6-ounce) can tomato paste
  • ¼ cup red wine vinegar
  • 12 soft flour tortillas
  • Green leaf lettuce, finely sliced
  • 2 limes, cut into wedges
  • Optional toppings: sour cream, finely shredded cheddar, julienne radishes, chopped fresh cilantro, sliced avocado, pico de gallo
  1. In a heavy skillet toast cinnamon, allspice, cumin, oregano and coffee over medium heat until fragrant, about 1 minute. Cool, add salt and grind in a spice grinder to a fine powder.
  2. Season beef evenly with spice blend. Cover tightly with plastic or put in a zip lock; refrigerate overnight.
  3. Put dried peppers in a pot with 3 cups beef stock over medium-high heat. Bring to a boil, cook 5 minutes, turn off heat and cover with a lid.
  4. In slow cooker combine beef, onion, garlic, tomato paste, vinegar and chili peppers with stock. Cook on high 1 hour then on low for 6 hours to fork-tender.
  5. When beef is cool enough to handle, hand shred. Put cooking liquid and vegetable mixture in a food processor or blender and puree until smooth; combine with shredded beef. Serve with warm soft tortillas, lime wedges and optional ingredients
Recipe by Certified Angus Beef brand blog - Go Rare at