Name: Beef Barbacoa Burrito Bowl
Prep time: 25 min
Cook time: 270 min
Total time: 295 min
Yield: Serves 4
Ingredients: 2 pounds beef chuck roast, trimmed and cut into 2-inch pieces; 4 cloves garlic, minced; 2 chipotles in adobo sauce, chopped plus 2 tablespoons of the sauce; 1 tablespoon ground cumin; 2 teaspoons dried oregano; 1/4 teaspoon ground cloves; 1/2 cup beef broth; 2 tablespoons apple cider vinegar; 1 1/2 cups long-grain white rice, rinsed; 1/4 cup fresh cilantro, chopped, plus more for garnish; 1 lime, juiced and zested; 1 can (15 oz) black beans, drained and rinsed; 1 cup corn kernels, fresh or frozen (thawed); 1 ripe avocado, diced; 1/2 cup cotija cheese or queso fresco, crumbled (optional)

Instructions

Prepare the barbacoa

In a slow cooker, combine the beef, garlic, chipotles with adobo sauce, cumin, oregano, cloves, beef broth, and apple cider vinegar. Stir to coat the meat evenly with the spices and sauce. Cover and cook on low for 4 hours, or until the beef is tender and easily shreds with a fork.
Shred the beef

Once the beef is tender, use two forks to shred the meat in the slow cooker. Allow it to cook for an additional 30 minutes in its juices to absorb more flavor. If the sauce is too thin, you can turn the slow cooker to high and cook uncovered for 15-20 minutes to reduce.
Cook the cilantro lime rice

While the beef is finishing, prepare the rice according to package instructions. Once cooked, fluff with a fork and stir in chopped cilantro, lime zest, and half of the lime juice. Season with salt to taste.
Warm the beans and corn

In a small saucepan, warm the black beans over medium heat. Season with a pinch of cumin and salt to taste. If using frozen corn, heat it according to package instructions or warm fresh corn in a separate pan with a touch of butter until slightly charred.
Prepare fresh toppings

Dice the avocado and toss with the remaining lime juice to prevent browning. Chop additional cilantro for garnish and crumble the cotija cheese if using.
Assemble the burrito bowls

Divide the cilantro lime rice among four bowls. Top each bowl with a portion of the shredded barbacoa beef, black beans, and corn. Add diced avocado, a sprinkle of cotija cheese, and fresh cilantro. Serve with lime wedges and hot sauce on the side if desired.

Beef Barbacoa Burrito Bowl

Ingredients

Instructions

Nutritional Information