Barbacoa Burrito Bowl with Cilantro Lime Rice
Chipotle copycat, but better
If you’ve ever wanted to make your own burrito bowls, look no further. This barbacoa recipe is SO good, and I barely understand why. Something about slow-cooking a bone-in roast with a ton of spices and just the right amount of heat, I guess.
Kidding! Anyway, I really hope you make this one. It’s fab.
Barbacoa Burrito Bowls
Cook time = 20 min active time (6-8 hrs in the crock pot; start rice ~ 45 minutes before eating)
Serves: 6 (with leftover beef) or 10 (double the rice!)
For Dietary Restrictions
Gluten free: this dish is gluten-free.
Dairy free: omit cheese and sour cream, or substitute with a dairy-free alternative or avocado.
Kids Can Help
Add spices to the crock pot, drain and rinse beans, measure rice and water, wash produce
Ingredients
For the barbacoa:
2-3 lb beef roast such as chuck or bottom round (rump) roast
1 Tbsp olive oil
2 cloves garlic
1 white onion
2 tsp salt
1 Tbsp cumin
1 Tbsp oregano
3 bay leaves
1 cup water
¼ cup lime juice
2-3 chipotles in adobo sauce (optional but highly recommended!)
For the bowls:
2 15-oz cans black beans
1 ½ cups uncooked white rice
¼ cup lime juice
½ tsp salt
1 bunch cilantro
1 bunch green onions
1 head romaine lettuce
4 roma tomatoes
8 oz shredded Monterey Jack cheese
16 oz sour cream
Directions
Step 1
In the morning, peel and chop onion and garlic and toss all barbacoa ingredients into a crockpot. Cover and turn on low for 6-8 hours.
Step 2
About 45 minutes before you want to eat, cook the rice according to package directions, throwing in ½ tsp of salt before cooking.
Step 3
While rice is cooking, chop up all veggies (cilantro, green onions, lettuce, and tomato).
Step 4
When rice is done, add lime juice and chopped green onions & cilantro (pull out some plain rice beforehand for anyone who likes it plain!) Mix to combine.
Step 5
Open, drain, and rinse black beans.
Step 6
Set out toppings in individual bowls so everyone can add what they like.