This barbacoa burrito bowl is the meal I make on repeat when I want something that tastes like a restaurant order but costs a fraction of the price. Tender shredded beef, warm rice, and a pile of fresh toppings come together in one bowl, no tortilla required.
My husband used to pick up barbacoa bowls on his way home from work at least once a week, and I finally got tired of watching that money disappear on takeout. So I started making my own version at home, and now it’s one of my regular Sunday meal prep staples. I usually cook the beef low and slow in the Instant Pot while I get the kids started on homework, and the smell alone gets everyone hovering around the kitchen by dinnertime.
My daughter likes to build her bowl “family style,” picking a little of everything, while my son goes straight for double beef and extra cheese. Once you’ve got the beef and rice ready, the rest comes together in about ten minutes, which makes it an easy weeknight win even on my busiest days.
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Ingredients for Barbacoa Burrito Bowl
Here’s what I use for my barbacoa burrito bowl, along with a few swaps that work if you’re missing something or feeding picky eaters.
- 6 cups shredded romaine or green leaf lettuce
- 3 cups cilantro lime rice or steamed rice
- 3 cups shredded beef barbacoa (about 1.5 pounds, or if you want something lighter, my grilled chicken burrito bowl follows a similar method)
- 1 1/2 cups pico de gallo or salsa of your choice
- 1 batch guacamole or 2 avocados, diced
- 4 cups fajita veggies (about 2/3 cup per serving), optional
- Toppings of your choice: black beans, corn, sour cream, grated cheese
I always make a full batch of the beef barbacoa, even when I only need part of it for this recipe. It freezes really well, so I portion out the extra for quick meals later in the month. My go-to method is the Instant Pot, since it turns a tough cut of beef tender in about an hour instead of half a day in the oven. If you want to switch things up on a different night, this same formula works just as well with my steak burrito bowl or a ground beef burrito bowl.
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Step-by-Step Instructions
In my experience, having each component ready before you start assembling makes this recipe come together fast. Here’s how I build my bowls.
Step 1: Cook the beef barbacoa, rice, and any other components ahead of time (see notes below for shortcuts).
Step 2: Warm the beef and rice if they’ve been refrigerated, until the beef is heated through and the rice is soft and fluffy again.
Step 3: Add the lettuce and rice to the bottom of each bowl as your base.
Step 4: Top with the shredded beef barbacoa and fajita veggies, then add your choice of black beans, corn, cheese, and sour cream.
Step 5: Finish with pico de gallo and guacamole on top, or serve them on the side so everyone can add as much as they want.
Pro tip: if you only have one Instant Pot, cook the beef a day ahead and steam the rice fresh on the stovetop right before serving. That way both come out at their best texture instead of competing for the same pot.
Barbacoa Burrito Bowl
Ingredients
Equipment
Method
- Cook the beef barbacoa, rice, and any other components ahead of time.
- Warm the beef and rice if refrigerated, until heated through and fluffy.
- Add lettuce and rice to the bottom of each bowl as your base.
- Top with shredded beef barbacoa, fajita veggies, and your choice of black beans, corn, cheese, and sour cream.If you only have one Instant Pot, cook the beef a day ahead and steam the rice fresh on the stovetop right before serving so both come out at their best texture.
- Finish with pico de gallo and guacamole on top, or serve on the side.
Nutrition
Notes
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What to Serve With Barbacoa Burrito Bowl
A few sides round out this bowl and add some extra texture and color to the plate.
Tortilla chips with salsa: A crunchy side that’s perfect for scooping up any extra beef or guacamole left in the bowl.
Elote (Mexican street corn): The sweet, charred corn and creamy dressing pair naturally with the smoky beef.
Black bean soup: A warm, simple side if you want to stretch the meal further for a hungry crowd.
Horchata or agua fresca: A cold, lightly sweet drink balances out the spice from the barbacoa and salsa.
Storage & Serving Tips
Store each component separately in airtight containers in the fridge for 3 to 4 days. Keeping the beef, rice, and fresh toppings apart keeps everything from getting soggy.
To reheat, warm the beef and rice in the microwave until hot, then add the cold, fresh toppings right before serving. The beef barbacoa also freezes well on its own for up to 3 months, so I usually keep a stash in the freezer for nights when cooking feels like too much.
This recipe is easy to switch up depending on what’s in the fridge. Swap the rice for cauliflower rice, use ground beef or shredded chicken instead of barbacoa, or wrap the whole thing in a tortilla for a burrito instead of a bowl.
My Favorite Sauces for Barbacoa Burrito Bowl
A good sauce ties the whole bowl together, especially with a beef this rich and smoky. Here are the ones I reach for most.
Best ever chipotle sauce: A smoky, slightly spicy drizzle that echoes the chipotle flavor already in the beef, so everything tastes cohesive instead of competing. I like it in place of sour cream when I want extra smoky heat.
Lime crema: A cooling, tangy option if you want something lighter than a full chipotle sauce, especially good if your beef has some kick to it.
Five-minute chipotle sauce: A quick, creamy sauce made from canned chipotle peppers in adobo. I drizzle it over the finished bowl with a lime wedge on the side.
Chili-lime burrito bowl sauce: A creamy, tangy sauce built from mayo, lime juice, chili powder, cumin, and a bit of hot sauce. I love how it ties together every layer of the bowl, and you can dial the spice up or down for your family.
Maple-bourbon BBQ sauce: A sweeter, smokier option if your family likes a little sugar with their spice. I’ll sometimes pair it with the slow-cooked beef, rice, cabbage slaw, and avocado for a filling, colorful bowl.
Conclusion
Once you’ve got the beef barbacoa made, this bowl comes together faster than any takeout order. It’s the kind of dinner I can pull from the fridge on a busy Tuesday and still feel like I made something worth sitting down for. Give it a try this week, and if carnitas is more your speed, my carnitas burrito bowl uses the same easy method. Let me know which sauce your family reaches for first.
