Barbacoa Burrito Bowls

Name: Barbacoa Burrito Bowls
Prep time: 30 min
Cook time: 2 h 40 min
Total time: 3 h 10 min
Yield: 4 bowls
Ingredients: 1 boneless 2-3 pound chuck roast; salt and pepper; 1 medium white or yellow onion diced; 3 tablespoons vegetable oil; 1-6 cups beef or chicken broth; 1/4 cup lime juice; 1/4 cup apple cider vinegar; 2 chipotle peppers in adobo sauce minced; 1 tablespoon ground cumin; 1 tablespoon dried oregano; 1/4 teaspoon ground cloves optional; 3/4 teaspoon salt; 3 bay leaves; juice from 1 lime; Scant 2 cups chicken broth; 1 cup long-grain rice; Zest from 1 lime; 1 tablespoon (14g) butter; 1/4 teaspoon salt; 1/4 cup chopped loosely packed cilantro; 1 15-ounce can black beans; 1 15- 15-ounce can corn; 1/2 cup (2oz) shredded Mexican-blend cheese; 1 cup Pico de Gallo; 1/2 cup guacamole; 1/4 cup sour cream

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Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs 10 mins
Servings
4 bowls
Calories
824 kcal
Course
Main Course
Cuisine
American, Mexican

Barbacoa Burrito Bowls

Jack Kelley

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These barbacoa burrito bowls are loaded with tender and tangy homemade barbacoa and all your favorite burrito toppings layered over a bed of cilantro lime rice.

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Ingredients

Servings

Barbacoa

1 boneless 2-3 pound chuck roast trimmed and cut into fist-size chunks
salt and pepper
1 medium white or yellow onion diced
3 tablespoons vegetable oil
1-6 cups beef or chicken broth
1/4 cup lime juice
1/4 cup apple cider vinegar
2 chipotle peppers in adobo sauce minced optional
1 tablespoon ground cumin
1 tablespoon dried oregano
1/4 teaspoon ground cloves optional
3/4 teaspoon salt
3 bay leaves

Cilantro Lime Rice

juice from 1 lime about 2 tablespoons
Scant 2 cups chicken broth
1 cup long-grain rice
Zest from 1 lime divided
1 tablespoon (14g) butter salted or unsalted is fine
1/4 teaspoon salt
1/4 cup chopped loosely packed cilantro divided

Burrito Bowls

1 15-ounce can black beans rinsed, drained, and warmed
1 15- 15-ounce can corn drained and warmed
1/2 cup (2oz) shredded Mexican-blend cheese
1 cup Pico de Gallo
1/2 cup guacamole
1/4 cup sour cream

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Instructions

Barbacoa

Generously salt and pepper meat on all sides.
In a large dutch oven (or skillet if you’ll be using a slow cooker), heat oil over medium-high heat. Brown meat on all sides, in batches if necessary. This may take up to 15 minutes.

Stovetop Barbacoa

Add onion and just enough chicken or beef broth to mostly submerge the meat. Stir, scraping the bottom of the pan to remove any stuck-on bits. Stir in remaining ingredients and bring mixture to a low simmer. Cook, stirring occasionally for 2 1/2 to 3 hours, until meat is very tender and can be pulled apart with a fork.

Slow Cooker Barbacoa

If using a slow cooker, transfer meat and any drippings remaining in the pan to the slow cooker and add onions, 1 cup of broth and remaining ingredients. Cook on high for 3 to 4 hours, low for 7 to 8 hours, until the beef is tender and can be easily shredded with a fork.

Shred

Once meat is done, use a slotted spoon to transfer the pieces to a cutting board. Use two forks to shred the meat, discarding any large pieces of fat as you go.
Return shredded meat to the cooking liquid. Add more salt and pepper to taste.

Cilantro Lime Rice

Add lime juice to a 2-cup measuring cup. Fill the measuring cup the rest of the way with chicken broth.
In a saucepan or rice cooker, cook rice according to package instructions, replacing the water with the lime juice/chicken broth mixture and adding butter and salt when you add the rice (if the package instructions already call for salt, do not add additional salt).
After rice has finished cooking, stir in half of the lime zest and cilantro. Taste and add more lime and cilantro to taste.

Burrito Bowls

Divide cilantro rice between bowls or food prep containers. Top rice with shredded barbacoa and the rest of your burrito bowl toppings. Serve and enjoy.