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.
Course Main Course
Cuisine American, Mexican
Prep Time 30 minutesminutes
Cook Time 2 hourshours40 minutesminutes
Total Time 3 hourshours10 minutesminutes
Servings 4bowls
Calories 824kcal
Author Tracy
Ingredients
Barbacoa
1boneless 2-3 pound chuck roast trimmed and cut into fist-size chunks
Salt and pepper
1medium white or yellow onion diced
3tablespoonsvegetable oil
1-6cupsbeef or chicken broth
1/4cuplime juice
1/4cupapple cider vinegar
2chipotle peppers in adobo sauce mincedoptional
1tablespoonground cumin
1tablespoondried oregano
1/4teaspoonground cloves optional
3/4teaspoonsalt
3bay leaves
Cilantro Lime Rice
Juice from 1 limeabout 2 tablespoons
Scant 2 cups chicken broth
1cuplong-grain rice
Zest from 1 limedivided
1tablespoon(14g) buttersalted or unsalted is fine
1/4teaspoonsalt
1/4cupchopped loosely packed cilantro divided
Burrito Bowls
1 15-ounce can black beans rinsed, drained, and warmed
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.