Barbacoa Burrito Bowls
Ingredients
Barbacoa
-
1
piece
boneless chuck roast (2-3 pounds)
-
to taste
Salt and pepper
-
1
medium
white or yellow onion (diced)
-
3
tablespoons
vegetable oil
-
1-6
cups
beef or chicken broth
-
¼
cup
lime juice
-
¼
cup
apple cider vinegar
-
2
pieces
chipotle peppers in adobo sauce (minced, optional)
-
1
tablespoon
ground cumin
-
1
tablespoon
dried oregano
-
¼
teaspoon
ground cloves (optional)
-
¾
teaspoon
salt
-
3
pieces
bay leaves
Cilantro Lime Rice
-
Juice from 1
lime
lime juice (about 2 tablespoons)
-
scant 2
cups
chicken broth
-
1
cup
long-grain rice
-
Zest from 1
lime
lime zest (divided)
-
1
tablespoon
butter (salted or unsalted)
-
¼
teaspoon
salt
-
¼
cup
chopped cilantro (divided)
Burrito Bowls
-
1
15-ounce can
black beans (rinsed, drained, and warmed)
-
1
15-ounce can
corn (drained and warmed)
-
½
cup
shredded Mexican-blend cheese
-
1
cup
pico de gallo
-
½
cup
guacamole
-
¼
cup
sour cream
Instructions
- Season the chuck roast with salt and pepper.
- In a large dutch oven, heat vegetable oil and brown the meat on all sides.
- Add diced onion and enough broth to mostly submerge the meat, then stir in remaining ingredients.
- Simmer the mixture for 2½ to 3 hours until the meat is tender.
- Alternatively, transfer to a slow cooker and cook on high for 3 to 4 hours or low for 7 to 8 hours.
- Once cooked, shred the meat and return it to the cooking liquid.
- For the cilantro lime rice, combine lime juice and chicken broth, then cook rice according to package instructions.
- Stir in lime zest and cilantro after cooking.
- To assemble, divide rice into bowls and top with shredded barbacoa and other toppings.
Nutrition Facts (estimated)
Servings
4 bowls
Calories
824
Total fat
30g
Total carbohydrates
80g
Total protein
40g
Sodium
800mg
Cholesterol
100mg
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