Barbacoa Burrito

Barbacoa Burrito marsfoodservices image

Ingredients

For Barbacoa Burrito:

  • 1 box BEN'S ORIGINAL™️ Roasted Chicken Flavored Brown Rice, prepared
  • 1½ qt Red Quinoa, cooked
  • 3½ qt Barbacoa Beef, prepared (subrecipe)
  • 1¾ qt Black Beans Canned, drained
  • 1¾ qt Pico de Gallo
  • 12-13 ea Avocado, large dice
  • 1½ lb Romaine, shredded
  • 3½  lb Cheddar Yellow, shredded
  • 56 ea 10" Flour Tortilla, warmed

For Barbacoa Beef, Prepared:

  • 6 lb Beef Chuck (2" chunks)
  • 2 Tbsp Salt
  • ¼ cup Canola Oil
  • 36 fl-oz Barbacoa Cooking Sauce
  • 4½ cup Water

Barbacoa Burrito

Makes: 56

Direction

For Barbacoa Burrito:

  1. Mix and combine all ingredients excluding tortillas. 
  2. Scoop 1½ cups of rice mixture (240g) on top of the tortilla. Roll into burrito shape. 
  3. Cut on a bias and serve.

For Barbacoa Beef, Prepared:

  1. Season beef with salt to taste. Heat 2 tablespoons of oil over high heat in a Dutch oven or medium pot. Add meat and brown on all sides. 
  2. Add barbacoa sauce and water to the pot, stir to combine. Bring to a boil then reduce to a simmer. 
  3. Cover tightly and cook on low for 2 hours—until the meat is fork tender. (Alternatively, you can place the Dutch oven in a preheated 325℉ oven and cook for 2 hours or until meat is fork tender.)
  4. Shred meat using two forks and toss beef with the juices. Chill and reserve.