Chipotle Barbacoa Beef Bowls

$To make tasty chipotle barbacoa beef, gather these key ingredients: - 2 lbs beef chuck roast, cut into large chunks - 3 tablespoons chipotle peppers in adobo sauce, minced - 4 cloves garlic, minced - 1 onion, diced - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 2 teaspoons dried oregano - ½ teaspoon black pepper - 1 cup beef broth - ¼ cup apple cider vinegar - Salt to taste You can make your barbacoa bowls even better with these tasty toppings: - 1 can (15 oz) black beans, rinsed and drained - 2 cups cooked brown rice - 1 cup corn kernels (fresh or frozen) - 1 ripe avocado, sliced - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) If you need to swap some ingredients, consider these options: - Use pork shoulder instead of beef for a different flavor. - Try lime juice instead of apple cider vinegar for a zesty twist. - Use vegetable broth for a lighter, meat-free option. - Quinoa can replace brown rice for a protein boost. These ingredients make a base for a meal that is both filling and flavorful. You can mix and match toppings to fit your taste. Enjoy the process of creating your own perfect barbacoa beef bowl! To start, you need to make a marinade. In a large mixing bowl, combine these ingredients: - 3 tablespoons minced chipotle peppers in adobo sauce - 4 cloves minced garlic - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 2 teaspoons dried oregano - ½ teaspoon black pepper - Salt to taste - ¼ cup apple cider vinegar Mix these well to create a zesty blend. Then, take 2 lbs of beef chuck roast, cut into large chunks. Add the beef to the marinade, making sure each piece is well coated. For the best flavor, let it sit for at least 30 minutes. If you have time, refrigerate it for up to 2 hours or even overnight. Next, you will sear the beef. Preheat a large skillet over medium-high heat. Add a bit of olive oil. Once hot, add the marinated beef chunks. Sear for about 4-5 minutes on each side until they are browned. After browning, remove the beef from the skillet and set it aside. In the same skillet, add 1 diced onion. Sauté it for about 3-4 minutes until it turns translucent. This step adds depth to your dish. Now, return the browned beef to the skillet and pour in 1 cup of beef broth. Bring the mixture to a simmer, cover it, and reduce the heat to low. Cook for about 3 hours. The beef should become tender and easy to shred. Once it’s cooked, remove the beef from the skillet. Use two forks to shred the beef. Return it to the skillet and stir it into the sauce. This allows the beef to soak up all those rich flavors. Now comes the fun part: assembling your bowls! Start with a base of 2 cups of cooked brown rice. Then, add a generous helping of the shredded barbacoa beef. Next, include a scoop of 1 can of rinsed and drained black beans and 1 cup of corn kernels, either fresh or frozen. Top your bowl with sliced avocado from 1 ripe avocado. Garnish with fresh chopped cilantro and serve with lime wedges on the side. The lime adds a fresh kick that really brings the dish alive! To boost the taste of your barbacoa beef, use fresh herbs. Cilantro adds brightness. You can also squeeze lime juice over your bowl before eating. This adds a fresh zing that wakes up the dish. Use high-quality beef broth for a richer flavor. If you like heat, add more chipotle peppers to the marinade. Letting the beef marinate overnight gives it time to absorb all the flavors. After cooking, let the beef rest for a few minutes. This keeps the juices from running out. Use two forks to shred the beef. Pull apart the meat against the grain for the best texture. Shredding while the beef is warm makes it easier. Mix the shredded beef back into the sauce for extra flavor. This way, each bite is juicy and packed with taste. Store leftovers in airtight containers in the fridge. They will stay fresh for up to three days. When you’re ready to eat, reheat the beef gently on the stove. Add a splash of beef broth to keep it moist. You can also microwave it in short intervals. Cover it to trap steam and heat evenly. For best results, avoid reheating more than once to keep the texture nice. {{image_2}} If you want a vegetarian twist, try using jackfruit. Jackfruit has a meat-like texture. It absorbs flavors well, making it a great alternative. Cook it with the same spices as the beef. You can also use lentils or mushrooms for a hearty choice. Both options will give you a tasty and filling meal. While brown rice is a great base, you can mix it up. Quinoa offers a nutty flavor and more protein. Cauliflower rice is a low-carb option. It adds a nice crunch and is very healthy. You could also use white rice or farro for a different bite. Choose what you like best! Adding sauces and salsas can bring your bowls to life. A zesty pico de gallo adds freshness. A spicy salsa verde can kick up the heat. For creaminess, try a chipotle crema made from sour cream and chipotle peppers. These toppings will enhance flavors and make your meal even more enjoyable! To keep your leftover ingredients fresh, store them in airtight containers. Make sure the beef and any cooked grains cool down first. For herbs like cilantro, wrap them in a damp paper towel before placing them in a sealed bag. This helps them stay fresh longer. Store beans and corn in their own containers. Label each container with the date to track freshness. You can freeze leftover barbacoa beef for later meals. First, let it cool completely. Then, place it in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. Barbacoa beef can last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Reheat it on the stovetop or in the microwave until it’s hot. It is best to store assembled bowls separately. The rice can get mushy if left with the beef. Store the beef in one container and the rice in another. Keep toppings like avocado and cilantro in separate bags. This way, each ingredient stays fresh and tasty. When ready to eat, just combine everything on a plate. It will taste just as good as when you first made it! Barbacoa beef is a flavorful meat dish. It comes from cooking beef slowly until it's tender. You usually use beef chuck roast for this recipe. The meat absorbs spices and sauces, making it rich and tasty. Traditionally, barbacoa is made with various spices, like cumin and coriander. The dish often includes chipotle peppers, which add a smoky kick. People enjoy it in tacos, burritos, or bowls, like our Chipotle Barbacoa Beef Bowl. To make barbacoa beef spicier, add more chipotle peppers in adobo sauce. You can also mix in cayenne pepper or jalapeños for extra heat. Start with a small amount and taste as you go. If you want a different flavor, try adding fresh chiles during cooking. You can even serve hot salsa or hot sauce on the side. This way, everyone can adjust the spice level to their liking. Barbacoa bowls pair well with many delicious sides. Here are some great options: - Guacamole: Creamy and rich, it balances the spice. - Corn Salsa: Adds sweetness and crunch. - Pickled Red Onions: They give a tangy pop. - Queso Fresco: This crumbly cheese adds creaminess. - Fresh Lime Wedges: A squeeze of lime brightens the flavors. - Mexican Street Corn: A great side for a hearty meal. These sides not only taste good but also add color to your plate. Barbacoa beef is rich in flavor and easy to make. We discussed ingredients, cooking methods, and tips to boost taste. You learned about vegetarian options and how to store leftovers. Use this guide to create delicious barbacoa bowls that suit your tastes. Remember, cooking is about having fun and experimenting. Enjoy creating meals that bring joy to your table!$

Chipotle Barbacoa Beef Bowls

A flavorful bowl featuring tender barbacoa beef, served over brown rice with black beans, corn, and fresh avocado.

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Prep Time 30

Cook Time 3

Total Time 3 30

Course Main Course

Cuisine Mexican

Servings 6 servings

Ingredients

2 lbs beef chuck roast, cut into large chunks
3 tablespoons chipotle peppers in adobo sauce, minced
4 cloves garlic, minced
1 medium onion, diced
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons dried oregano
0.5 teaspoon black pepper
1 cup beef broth
0.25 cup apple cider vinegar
to taste salt
1 can (15 oz) black beans, rinsed and drained
2 cups cooked brown rice
1 cup corn kernels (fresh or frozen)
1 ripe avocado, sliced
to taste fresh cilantro, chopped (for garnish)
to taste lime wedges (for serving)

Instructions

In a large mixing bowl, combine the minced chipotle peppers, garlic, cumin, coriander, oregano, black pepper, apple cider vinegar, and salt to taste. Mix well to create a marinade.
Add the beef chunks to the marinade and coat them thoroughly. Let them marinate for at least 30 minutes, or for maximum flavor, refrigerate for 2 hours or overnight.
Preheat a large skillet over medium-high heat. Add a little olive oil and sear the marinated beef pieces for about 4-5 minutes on each side until browned. Remove from the skillet and set aside.
In the same skillet, add the diced onion and sauté until translucent, about 3-4 minutes. This will add depth of flavor to the dish.
Return the browned beef to the skillet and pour in the beef broth. Bring it to a simmer, then cover and reduce the heat to low. Allow it to cook for about 3 hours, or until the beef is tender and falls apart easily.
Once cooked, remove the beef and shred it using two forks. Return the shredded beef back to the skillet, stirring it into the sauce to soak up all the flavors.
To assemble the bowls, start with a base of brown rice, followed by a generous serving of the shredded barbacoa beef. Add a scoop of black beans and corn, and top with avocado slices.
Garnish with fresh cilantro and serve with lime wedges on the side for an extra zesty touch.

Notes

Serve the bowls in wide, shallow dishes to showcase the fresh ingredients. Squeeze fresh lime juice over each bowl just before serving for a pop of flavor!

Keyword barbacoa, beef, bowl, chipotle, Mexican