Kevin's Amazing Burrito Bowl + Video
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5.0
36 reviews
Excellent
Kevin's Amazing Burrito Bowl + Video
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A burrito bowl is a great way to enjoy beef burritos with less carbs. Make one using my amazing recipe for better than Chipotle barbacoa!
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Ingredients
Barbacoa:
- 4 lbs chuck roast (See Note 1)
- 1 tbsp vegetable oil
- 1 tsp salt
- 1 tsp black pepper
- 3/4 cup beef broth
- 1/2 cup apple cider vinegar
- 2 limes juiced
- 6 cloves garlic
- 4 chipotle chiles in adobo sauce
- 4 tsp ground cumin
- 2 tsp oregano Mexican or original (Mediterranean)
- 1/2 tsp ground cloves
- 4 bay leaves
For Burrito Bowls:
- shredded barbacoa divided between bowls
- 8 cups lettuce greens
- 8 oz corn
- 14 oz black beans cooked - room temperature or chilled
- 1 1/2 cups pickled red onions
- 1/2 cup chopped cilantro for garnish
Instructions
Slow Cooker Method - Barbacoa Beef:
- If you don't have a crockpot, see recipe notes below for stove top instructions.
- Cut the beef into 4-6 chunks and season with salt and pepper. Optionally, add meat to a tbsp of hot oil in skillet to sear on all sides before adding to slow cooker (See Note 2).
- Add all other ingredients except bay leaves to a blender and puree.
- Pour sauce over beef, add bay leaves to pot, cover and slow cook on Low for 6 hours, or until meat shreds easily.
- Remove lid and shred beef with forks. Serve as-is, or cool and store refrigerated in an airtight container for up to 5 days.
For Barbacoa Burrito Bowls:
- Chop lettuce greens and line each salad bowl.
- Top with shredded barbacoa, corn, beans and pickled red onions and chopped cilantro.
Notes
- Authentic barbacoa is traditionally made using beef cheeks. By all means, use if you can find them. I typically use chuck roast or tri tip.
- Searing the beef on all sides first allows for an elevated flavor from caramelization. This step is optional, but it creates a wonderful, crunchy texture on the edges.
- Stove top instructions: Follow instructions 1 and 2 in recipe card above. Then, add pureed sauce and bay leaves over the beef in a large pot. Cover pot with a lid and cook over low or medium-low heat for 4 - 5 hours, or until meat shreds easily.
Nutrition Information
Show Details
Calories
348kcal
(17%)
Carbohydrates
4.2g
(1%)
Protein
50.4g
(101%)
Fat
14.3g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1.7g
Monounsaturated Fat
7.5g
Trans Fat
0.6g
Cholesterol
145.1mg
(48%)
Sodium
590mg
(25%)
Fiber
0.6g
(2%)
Sugar
1.2g
(2%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 4.2g | 1% |
| Protein | 50.4g | 101% |
| Fat | 14.3g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1.7g | 10% |
| Monounsaturated Fat | 7.5g | 38% |
| Trans Fat | 0.6g | 30% |
| Cholesterol | 145.1mg | 48% |
| Sodium | 590mg | 25% |
| Fiber | 0.6g | 2% |
| Sugar | 1.2g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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