Kevin's Amazing Burrito Bowl + Video
User Reviews
5
Kevin's Amazing Burrito Bowl + Video
Description
This burrito bowl recipe centers around barbacoa beef slow-cooked for hours until it becomes tender enough to shred easily. The beef is flavored with a sauce including beef broth, apple cider vinegar, lime juice, garlic, chipotle chilies, cumin, oregano, cloves, and bay leaves, creating a complex and mildly spicy profile. Cooking low and slow in a crockpot or on the stovetop develops deep savory and smoky notes throughout the meat.
Once shredded, the barbacoa beef is served atop fresh lettuce greens with toppings like cooked corn, black beans, pickled red onions, and chopped cilantro to add contrasting freshness, crunch, and acidity. These components combine to balance the richness and spiced intensity of the barbacoa.
This bowl-style meal provides robust protein and vegetables in a convenient and customizable format. It can be served for casual dinners or meal prepping. Optional searing of the beef before slow cooking enhances caramelization and texture on the edges.
The recipe allows using chuck roast as a common substitute for traditional beef cheeks. Pickling the onions adds essential acidity that complements the rich meat. The slow cooker or stovetop methods accommodate different kitchen setups. Leftover barbacoa can be stored refrigerated for up to five days.
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 lime juiced
- 6 cloves garlic
- 4 chipotle chiles in adobo sauce
- 4 tsp cumin ground
- 2 tsp oregano Mexican or original (Mediterranean)
- 1/2 tsp cloves ground
- 4 bay leaf
For Burrito Bowls:
- barbacoa meat divided between bowls, shredded
- 8 cups lettuce greens
- 8 oz corn
- 14 oz black beans cooked - room temperature or chilled
- 1 1/2 cups red onion pickled
- 1/2 cup cilantro for garnish, chopped
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
- Use chuck roast or tri-tip if beef cheeks are unavailable for authentic flavor.
- Searing the beef before slow cooking adds caramelization and texture.
- Pickled red onions provide acidity that balances the richness of the barbacoa.
- Follow stovetop instructions if a slow cooker is not available, cooking on low heat for 4-5 hours.
- Refrigerate leftovers in airtight containers for up to five days for later meals.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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