Barbacoa Burrito Bowls

I guess it’s about time that I post something other than a side dish.

The holidays are just so easy to get sucked into all of the pot lucks and parties that actual meals feel few and far between. This one was absolutely worth the time spent and by time spent I mean sitting around smelling the wonderful aromas coming from the crock pot and not being able to eat it.

It’s really hard to beat anything from a slow cooker. Just look at those chipotles ???

There are just some days where the lines are too long at Chipotle and they still don’t deliver so you get desperate enough to attempt to make it yourself. This was one of those days. Nothing will beat actual Chipotle, but I won’t lie, it came close.

What I love about burrito bowls is you can add anything that your heart desires. Guac is obviously my favorite and if you’d like a sure fire recipe check this one out! Other additions can include beans, rice, corn salsa, fresh squeezed lime juice, cilantro, sautéed peppers and onions, pico de gallo… the list can go on forever.

Barbacoa Burrito Bowls

 

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Prep time

30 mins

Cook time

8 hours

Total time

8 hours 30 mins

 

Slow cooked barbacoa burrito bowls topped with easy guac and corn salsa.

Serves: 6-8 servings

Ingredients

Barbacoa

• 3 lb beef chuck roast
• 3 chipotles in adobo sauce
• 3 cloves garlic
• 1 tablespoon ground cumin
• 3 teaspoon oregano
• ¼ teaspoon ground cloves
• ½ cup beef broth
• ¼ cup apple cider vinegar
• juice of one lime
• 3 bay leaves
• salt and pepper to taste

Corn Salsa

• 1 can corn
• 1 can green chiles
• ½ red onion, diced
• 1 jalapeno, seeded and diced

Instructions

1. Cut the roast into several chunks use salt and pepper to season all sides. Heat up olive oil in a large skillet and sear the beef chunks on all sides until browned. Put beef chunks into a slow cooker.
2. In a food processor, add chipotles, garlic, cumin, oregano, cloves, beef broth, vinegar, lime juice and salt and pepper to taste. Process until chipotles are diced finely then pour over beef chunks. Add bay leaves and cook on low for 8 hours or until done.
3. Remove bay leaves and shred beef. Return the beef to slow cooker to soak up the juices.
4. Serve in a bowl with your choice of toppings!
5. For corn salsa, combine corn chiles, onion, and jalapeno in a bowl and mix well.

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