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Burrito Bowl with Barbacoa Recipe

Mexican · Main course · 260 min total

Tender, slow-cooked beef barbacoa served over cilantro lime rice with your favorite burrito bowl toppings for a customizable and satisfying meal.

Ingredients

• 3 lbs beef chuck roast, cut into 2-inch chunks
• 3 chipotle peppers in adobo sauce, minced
• 4 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup apple cider vinegar
• 1/4 cup lime juice
• 1 cup beef broth
• 2 bay leaves
• 2 cups long-grain white rice
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen, thawed)
• 1 avocado, sliced
• 1/2 cup sour cream
• 1/2 cup salsa
• 1/2 cup shredded Monterey Jack cheese

Instructions

1. Combine beef, chipotle peppers, garlic, cumin, oregano, paprika, salt, pepper, vinegar, lime juice, broth, and bay leaves in a slow cooker. Stir to coat. Cook on low for 8 hours or high for 4 hours, until beef is tender.
2. Shred beef with two forks; discard bay leaves. Keep warm.
3. Cook rice according to package directions. Fluff and stir in cilantro and lime juice.
4. Warm black beans and corn in a small saucepan or microwave.
5. Assemble bowls: divide rice among bowls, top with barbacoa, black beans, corn, avocado slices, sour cream, salsa, and cheese.

Tips

• For a quicker version, use a pressure cooker: cook on high pressure for 45 minutes.
• Leftover barbacoa can be stored in the fridge for up to 4 days or frozen for 3 months.
• Customize with additional toppings like pickled jalapeños, hot sauce, or pico de gallo.

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