Beef Barbacoa Bowl
Slow-cooked shredded beef with warm spices served over a grain or vegetable base with swappable toppings and sauces. Tender meat and customizable components allow for numerous flavor and texture combinations.
Ingredients
Method
Trim excess fat from beef chuck roast and cut into 3-4 inch chunks. Roughly chop onions and mince garlic.
Place beef chunks in slow cooker. Add cumin, oregano, minced garlic, and chopped onion.
Pour in beef broth and lime juice. Stir to combine. Cover and cook on low for 8 hours, or until beef shreds easily with a fork.
Remove beef with tongs and shred between two forks. Discard large onion pieces and return shredded beef to the slow cooker to absorb remaining liquid.
Cook rice according to package directions. Heat beans in a saucepan until warm, about 5 minutes. Dice bell peppers and measure corn.
Divide cooked rice evenly among serving bowls. Top each with warm black beans, shredded barbacoa beef, diced bell pepper, and corn.
Garnish with fresh cilantro, sliced red onion, and lime wedges. Serve with salsa and avocado slices on the side if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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