Slow-Braised Beef Barbacoa with Cilantro-Lime Rice and Roasted Corn Salad

Name: Slow-Braised Beef Barbacoa with Cilantro-Lime Rice and Roasted Corn Salad
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 15 servings
Cuisine: Mexican
Ingredients: 3 pound beef chuck roast (cut into large chunks); 1 yellow onion (medium, chopped); 6 clove garlic (minced); 3 tablespoon chipotle peppers in adobo sauce (chopped, plus 1 tablespoon adobo sauce); 0.5 cup apple cider vinegar; 0.25 cup lime juice (fresh); 2 cup beef broth (dairy-free); 1 tablespoon dried oregano; 1 tablespoon ground cumin; 1 teaspoon salt; 0.5 teaspoon black pepper; 4.5 cup white rice (uncooked); 1.5 bunch fresh cilantro (chopped, divided); 6 tablespoon olive oil; 3 cup frozen corn (thawed); 1.5 red bell peppers (diced); 0.5 red onion (finely diced)

Tender, succulent beef chuck roast slow-braised in a rich, smoky chipotle sauce, served alongside fluffy cilantro-lime rice and a vibrant roasted corn salad. A perfect dairy-free Mexican feast.

Prep: 20 min
Cook: 8 hr
Total: 8 hr 20 min
Servings: 15
Cuisine: Mexican
Difficulty: Easy
Cost: $3.60/serving

Dietary

Dairy-Free
Gluten-Free
Nut-Free
Soy-Free
Low-Sodium
Low-Sugar

Ingredients

3 pound beef chuck roast (cut into large chunks)
1 yellow onion (medium, chopped)
6 clove garlic (minced)
3 tablespoon chipotle peppers in adobo sauce (chopped, plus 1 tablespoon adobo sauce)
0.5 cup apple cider vinegar
0.25 cup lime juice (fresh)
2 cup beef broth (dairy-free)
1 tablespoon dried oregano
1 tablespoon ground cumin
1 teaspoon salt
0.5 teaspoon black pepper
4.5 cup white rice (uncooked)
1.5 bunch fresh cilantro (chopped, divided)
6 tablespoon olive oil
3 cup frozen corn (thawed)
1.5 red bell peppers (diced)
0.5 red onion (finely diced)

Instructions

Combine the beef chuck roast, yellow onion, minced garlic, chipotle peppers in adobo sauce, apple cider vinegar, lime juice, beef broth, dried oregano, ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper in a slow cooker. Stir well to combine.
Cook on low for 8 hours or on high for 4-5 hours, until the beef is fork-tender and easily shredded. Once cooked, shred the beef using two forks and stir it back into the sauce.
While the beef is cooking, prepare the cilantro-lime rice: Cook the white rice according to package directions. Once cooked, stir in 3/4 bunch of the chopped fresh cilantro and 3 tablespoons of the fresh lime juice. Season with salt to taste.
To make the roasted corn salad: Preheat your oven to 400 degrees Fahrenheit. Toss the thawed frozen corn, red bell pepper, and finely diced red onion with 3 tablespoons of olive oil. Spread on a baking sheet and roast for 15-20 minutes, or until the corn is lightly charred and vegetables are tender-crisp.
In a bowl, combine the roasted vegetables with the remaining 3/4 bunch of chopped fresh cilantro and 3 tablespoons of olive oil. Season the corn salad with salt and pepper to taste.
Serve the shredded barbacoa beef over the cilantro-lime rice, topped with a generous spoonful of the roasted corn salad. Store remaining beef and rice separately in airtight containers for meal prep.

Notes

Leftovers of the barbacoa and rice will store well in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Nutrition (per serving)

Calories: 517
Protein: 23.6 g
Carbohydrates: 55.3 g
Fat: 21.4 g
Fiber: 3.3 g
Sodium: 341 mg
Saturated Fat: 7.3 g
Sugar: 5.1 g
Cholesterol: 57 mg