Barbacoa Burrito Bowl
Dive into the bold, savory world of a **Barbacoa Burrito Bowl**, a hearty and customizable meal that’s perfect for lunch or dinner! This recipe features tender, slow-cooked beef chuck roast, infused with smoky chipotle peppers, zesty lime juice, and a rich blend of spices like cumin, oregano, and cloves, ensuring every bite is bursting with flavor. Served over a bed of fluffy white rice and layered with black beans, sweet corn, and juicy diced tomatoes, each bowl is crowned with fresh cilantro, creamy avocado slices, a dollop of tangy sour cream, and a sprinkle of shredded cheddar cheese. Ready in just 8.5 hours (mostly hands-off!), this dish is a family-friendly, gluten-free alternative to takeout and offers endless topping possibilities for a restaurant-quality meal at home. Ideal for meal prep, gatherings, or a satisfying weeknight dinner, this burrito bowl guarantees a delicious fusion of textures and flavors in every serving.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons vegetable oil
- 1 large white onion
- 5 cloves garlic cloves, minced
- 2 individual chipotle peppers in adobo sauce
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cloves
- 1.5 cups beef broth
- 2 leaves bay leaves
- 0.25 cup lime juice
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups white rice
- 4 cups water
- 1 tablespoon butter
- 1 can canned black beans, drained and rinsed
- 1 can canned corn, drained
- 1 cup diced tomatoes
- 0.5 cup chopped cilantro
- 0.5 cup sour cream
- 1 large avocado, sliced
- 1 cup shredded cheddar cheese
Instructions
Cut the beef chuck roast into large chunks, removing any excess fat.
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
Sear the beef chunks until browned on all sides, about 3-4 minutes per side, then transfer to a slow cooker.
Add the chopped onion and minced garlic to the skillet, sautéing for 2-3 minutes until fragrant. Transfer to the slow cooker.
In a blender, combine the chipotle peppers, cumin, oregano, cloves, beef broth, lime juice, salt, and pepper. Blend until smooth.
Pour the blended mixture over the beef in the slow cooker and add the bay leaves.
Cover and cook on low for 8 hours, or until the beef is tender and pulls apart easily.
Remove the beef from the slow cooker and shred with two forks. Return the beef to the sauce in the slow cooker and keep warm.
To cook the rice, bring 4 cups of water to a boil in a medium saucepan. Add 2 cups of rice and 1 tablespoon of butter. Reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is tender and all the water is absorbed.
In separate bowls, prepare the black beans and corn by heating them in the microwave until warm, or on the stove over medium heat for about 5 minutes.
Assemble the burrito bowls by layering rice, black beans, and corn, followed by the shredded barbacoa.
Top each bowl with diced tomatoes, chopped cilantro, a dollop of sour cream, and slices of avocado.
Sprinkle with shredded cheddar cheese before serving.
Nutrition Facts
Calories |
1040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 1212 mg | 53% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 6.7 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1397 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
