This week, chef Rene Andrade of Ghost Ranch shares his barbacoa burrito recipe that you can make in a crockpot, which will come in handy once the temperature rises and you don’t want to use the oven.
Before wrapping your burrito, Andrade suggests heating up the tortilla to make it more flexible.
“After you wrap it, put it back in the pan for 5 seconds on each side to get a nice crispiness on the tortilla.”
As for the mezcal, Ghost Ranch’s preferred brand is Agave de Cortez, but feel free to use whichever brand you like. “All mezcal is good,” he says.
While Ghost Ranch is closed during the pandemic, they are offering “Friends and Family To Go Meals.” Check the Ghost Ranch Facebook page for details.
2 lbs. beef chuck roast
10 guajillo peppers
20 garlic cloves
2 cups mezcal
15 Roma tomatoes, chopped into big chunks
4 quarts water
Salt and pepper to taste
½ cup Oaxaca cheese
8 oz. barbacoa
½ cup cooked white rice
½ cup cooked beans
1 flour tortilla
1. Season the chuck heavily with salt and pepper.
2. In a hot skillet, sear all sides of the seasoned chuck.
3. Add the chuck to a large crockpot with the remaining ingredients.
4. Cook for approximately three hours on medium-low heat.
5. Shred the cooked meat and allow to sit overnight in the juices from the crock pot in the refrigerator.
Place all the ingredients evenly in the center of the flour tortilla and fold up. Grill both sides of the burrito in a hot skillet. Enjoy with your favorite salsa.