Slow-Cooked Mexican Barbacoa Bowls

Tender, flavorful beef barbacoa slow-cooked with smoky chipotles and warming spices, served in a customizable bowl with fluffy white rice, fresh corn and black bean salsa, and creamy avocado.

• Prep: 20 min
• Cook: 8 hr
• Total: 8 hr 20 min
• Servings: 2
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $14.60/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein
• High-Fiber

Tags

• comfort food
• kid-friendly
• savory
• slow cooker
• spicy

Ingredients

• 1.5 pound beef chuck roast (cut into 2-inch chunks)
• 0.5 yellow onion (roughly chopped)
• 4 garlics (minced)
• 7 ounce chipotle peppers in adobo sauce (one whole pepper + 2 tablespoons adobo sauce)
• 0.5 cup beef broth
• 2 tablespoon apple cider vinegar
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 bay leaves
• 1 cup white rice (uncooked)
• 0.5 cup corn kernels
• 15 ounce black beans (rinsed and drained)
• 1 avocado (diced)
• 1 lime (cut into wedges)
• 0.25 cup fresh cilantro (chopped, for garnish)
• 1 cup tortilla chips (for serving)

Instructions

1. Place the beef chuck roast chunks into the slow cooker.
2. In a blender or food processor, combine the roughly chopped yellow onion, minced garlic, one whole chipotle pepper from the can along with 2 tablespoons of the adobo sauce, beef broth, apple cider vinegar, ground cumin, dried oregano, salt, and black pepper. Blend until smooth.
3. Pour the blended sauce over the beef in the slow cooker. Add the bay leaves.
4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is fork-tender and easily shreds.
5. Once cooked, remove the bay leaves. Use two forks to shred the beef directly in the slow cooker, tossing it with the delicious cooking liquid.
6. About 30 minutes before serving, cook the white rice according to package directions. In a separate bowl, combine the corn kernels and black beans to make a simple salsa.
7. To assemble bowls: Divide the cooked white rice into two serving bowls. Top with a generous portion of the shredded barbacoa beef. Add spoonfuls of the corn kernels and black beans salsa, diced avocado, and a squeeze of fresh lime juice.
8. Garnish with fresh cilantro and serve with tortilla chips or lettuce cups for scooping, if desired.

Notes

If you prefer more heat, add another chipotle pepper to the blending step. This barbacoa is also excellent for tacos, burritos, or nachos. Leftovers store well in the refrigerator for up to 4 days and freeze beautifully.

Nutrition (per serving)

• Calories: 1499
• Protein: 91 g
• Carbohydrates: 134.8 g
• Fat: 61.5 g
• Fiber: 17.1 g
• Sodium: 1874 mg
• Saturated Fat: 20.8 g
• Sugar: 4.7 g
• Cholesterol: 238 mg