Barbacoa Burrito Bowls
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Unrated
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Prep Time
30 mins
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Cook Time
2 hrs 40 mins
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Total Time
3 hrs 10 mins
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Servings
4 bowls
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Calories
824 kcal
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Course
Main Course
Barbacoa Burrito Bowls
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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
Barbacoa
- 1 chuck roast trimmed and cut into fist-size chunks, boneless, 2-3 pounds
- salt
- black pepper
- 1 onion medium, white or yellow, diced
- 3 tablespoons vegetable oil
- 1-6 cups beef broth or chicken broth
- 1/4 cup lime juice
- 1/4 cup apple cider vinegar
- 2 chipotle peppers in adobo sauce optional, minced
- 1 tablespoon cumin ground
- 1 tablespoon oregano dried
- 1/4 teaspoon ground cloves optional
- 3/4 teaspoon salt
- 3 bay leaf
Cilantro Lime Rice
- lime about 2 tablespoons, juice from 1
- chicken broth scant 2 cups
- 1 cup long-grain rice
- lime divided, zest from 1
- 1 tablespoon butter salted or unsalted is fine, 14g
- 1/4 teaspoon salt
- 1/4 cup cilantro divided, chopped, loosely packed
Burrito Bowls
- 1 black beans rinsed, drained, and warmed, 15-ounce can
- 1 15- corn drained and warmed, 15-ounce can
- 1/2 cup mexican-blend cheese 2 oz, shredded
- 1 cup Pico de Gallo
- 1/2 cup guacamole
- 1/4 cup sour cream
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.
Notes
- Approximate nutritional information assumes 25% braising liquid consumption.
Nutrition Information
Show Details
Calories
824kcal
(41%)
Nutrition Facts
Serving: 4bowls
Amount Per Serving
Calories 824 kcal
% Daily Value*
| Calories | 824kcal | 41% |
* Percent Daily Values are based on a 2,000 calorie diet.
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