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Chipotle Mexican Grill Barbacoa Burrito

By Todd Wilbur

Score: 4.76. Votes: 17
In stock (9198 items available)
  • $0.79

Menu Description: "Spicy, shredded beef, braised with our own chipotle adobo, cumin, cloves, garlic and oregano."
The original Mexican dish barbacoa was traditionally prepared by cooking almost any kind of meat goat, fish, chicken, or cow cheek meat, to name just a few, in a pit covered with leaves over low heat for many hours, until tender. When the dish made its way into the United States via Texas the word transformed into "barbecue" and the preparation changed to incorporate above-ground techniques such as smoking and grilling. The good news is that we can recreate the beef barbacoa that Chipotle has made popular on its ginormous burritos without digging any holes in our backyard or tracking down a local source for fresh cow faces. After braising about 30 pounds of chuck roasts, I finally discovered the perfect clone with a taste-alike adobo sauce that fills your roast with flavor as it slowly cooks to a fork-tender delicacy on your stovetop over 5 to 6 hours. Part of the secret for great adobo sauce is toasting whole cumin seeds and cloves and then grinding them in a coffee grinder (measure the spices after grinding them). Since the braising process takes so long, start early in the day and get ready for a big dinner, because I've also included clones here for Chipotle's pico de gallo, pinto beans, and delicious cilantro-lime rice to make your burritos complete. You can add your choice of cheese, plus guacamole and sour cream for a super-deluxe clone version.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

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Score: 4.76. Votes: 17
Rating of votes (17)
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Heidi Hintz
Aug 30, 2015, 21:00

I love your recipes Todd! We make this all the time. I tweak the rice a little: add 1 bay leaf to the rice during cooking. Discard when fluffing rice. I also add 2x as much lime juice (caviat: I do use bottled juice). The bay leaf really adds a mysterious "something" that the recipe was lacking. Keep up the good work, can't wait for your next book!

Ben Lipinski
Mar 23, 2014, 21:00

Well worth the time but is a little on the pricy side to get ingredients if you don't have all the things needed....however, is very very close and just as good as the real thing. I fed 5 people dinner with this recipe and had one for lunch the next day and still have enough for at least 6-7 more burritos. Going to freeze it for later. Well done Todd.....this is a keeper!

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