Ingredients with Measurements:
- 2 lbs beef chuck roast
- 1 tbsp vegetable oil
- 1/4 cup apple cider vinegar
- 4 cloves garlic, minced
- 2 tbsp lime juice
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup beef broth
- 1 can black beans, drained and rinsed
- 1 cup cooked rice
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup diced red onion
- 1/2 cup shredded cheese
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a small bowl, mix together the apple cider vinegar, garlic, lime juice, chili powder, cumin, oregano, salt, and black pepper.
2. Heat the vegetable oil in a large skillet over high heat. Sear the beef chuck roast on all sides until browned.
3. Place the beef chuck roast in the slow cooker and pour the spice mixture over it. Add the beef broth and black beans.
4. Cover the slow cooker and cook on low for 8 hours or on high for 4 hours.
5. Once the beef is cooked, remove it from the slow cooker and shred it with two forks.
6. To assemble the burrito bowls, divide the cooked rice among four bowls. Top each bowl with shredded lettuce, diced tomatoes, diced red onion, and shredded cheese.
7. Add the shredded beef on top of the vegetables.
8. Garnish each bowl with chopped cilantro and a lime wedge.
Time:
Preparation time: 15 minutes
Cooking time: 8 hours (slow cooker)
Temperature:
Low heat for slow cooker
Serving size:
4 servings
Nutritional information:
Calories: 550
Fat: 23g
Carbohydrates: 44g
Protein: 43g
Sodium: 1,100mg
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef brisket or pork shoulder.
- Black beans can be substituted with pinto beans or kidney beans.
- Rice can be substituted with quinoa or cauliflower rice.
Variations:
- Add sliced avocado or guacamole on top of the burrito bowls.
- Use corn tortilla chips as a base instead of rice.
- Top the burrito bowls with a fried egg for a breakfast twist.
Tips and tricks:
- For a spicier flavor, add a diced jalapeno to the slow cooker.
- Make the beef ahead of time and freeze it for an easy meal prep option.
- Use leftover shredded beef for tacos or quesadillas.
Storage instructions:
Store leftover beef in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the beef in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the burrito bowls in colorful bowls or on a large platter for a family-style meal.
Garnishes:
Garnish the burrito bowls with chopped cilantro and a lime wedge.
Pairings:
Serve the burrito bowls with a side of tortilla chips and salsa.
Suggested side dishes:
- Mexican street corn
- Cilantro lime rice
- Grilled vegetables
Troubleshooting advice:
- If the beef is tough, cook it for an additional hour in the slow cooker.
- If the beef is dry, add more beef broth to the slow cooker.
Food safety advice:
- Make sure the beef reaches an internal temperature of 145°F before serving.
- Store leftover beef in the refrigerator within 2 hours of cooking.
Food history:
Barbacoa is a traditional Mexican dish that is typically made with beef, goat, or lamb. The meat is slow-cooked until tender and then shredded. It is often served in tacos or burritos.
Flavor profiles:
The barbacoa beef is savory and slightly spicy with a hint of tanginess from the apple cider vinegar and lime juice. The toppings add freshness and crunch to the dish.
Serving suggestions:
Serve the burrito bowls with a side of tortilla chips and salsa for a complete Mexican-inspired meal.
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Region: Mexican