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Make-Your-Own Chipotle Barbacoa Bowl

Author Emily @ Zen & Spice

Ingredients

For the rice

  • 1 Tbsp butter
  • 2 cups brown basmati rice
  • 3 1/2 cups water
  • 1 tsp Morton's Lite Salt
  • juice from one lime
  • 1/2 cup chopped cilantro

For the black beans

  • 2 cans black beans no salt added
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp oregano
  • juice from 1 lime
  • 1/2 tsp Morton's Lite Salt

For the barbacoa

  • 2 lb chuck roast cut into 2-inch chunks
  • 4 tsp minced garlic
  • 3 oz half of a 7oz can chipotles in adobo sauce, chopped
  • 1 poblano pepper diced
  • 1 tsp onion powder
  • juice from 1 lime
  • 2 Tbsp apple cider vinegar
  • 2 bay leaves
  • 1/2 tsp ground cumin
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper

For the rest of the bowl

  • sour cream
  • salsa of your choice
  • romaine lettuce chopped width-wise
  • lime wedges
  • chopped cilantro
  • shredded Monterrey cheese

Instructions

For the rice

  1. Heat the butter over medium in a large pot. Add rice, toast for about 2 minutes. Add water, salt, lime juice. Bring to a boil, then reduce heat and simmer for 40 minutes.
  2. Remove from heat and let rest for 5 minutes. Fluff with fork, then stir in the chopped cilantro.

For the beans

  1. Drain the beans and add to a large bowl along with all the spices. Stir well.

For the barbacoa

  1. Combine all ingredients in a slow cooker, toss gently to combine. Cover and cook on low for 6 hours.
  2. Using two forks, shred the beef into bits and toss with the juices.