Chipotle Barbacoa Beef Burrito Bowl
Slow-braised chipotle beef chuck shredded over cilantro lime rice with black beans.
- Prep
- 25 min
- Cook
- 4 hr
- Total
- 4 hr 25 min
- Makes
- 6 bowls
Barbacoa traditionally means slow-cooked meat; this version braises beef chuck in a blended sauce of chipotles, garlic, lime and spices until it shreds with a fork. It makes six servings, so there's enough for lunches.
Why this recipe works
Chuck roast has a lot of connective tissue that melts into gelatin during a long, low braise, which makes the shredded beef moist. The vinegar and lime keep the rich sauce from tasting heavy.
Ingredient notes
Mexican oregano has a more citrusy, grassy flavor than Mediterranean oregano; regular oregano works if that's what you have. Chuck is ready when it shreds easily, usually well above 195°F (90°C).
Common mistakes
- Pulling the beef too early, when it's cooked but still tough.
- Braising uncovered, which dries out the top pieces.
What to serve with it
Pickled red onion, avocado, salsa or queso fresco.
Meal prep
Freeze the barbacoa in its sauce in portions for up to 3 months.
More bowls like this
Cooking tips
Brown the beef in batches; crowding the pot stops it from browning. Make it a day ahead; skim the solid fat off the top when cold.
Swaps and variations
Slow-cook on low 8 hours after browning. Use brown rice for the base.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat until steaming hot (165°F / 74°C).
Recipe
Chipotle Barbacoa Beef Burrito Bowl
- Prep
- 25 min
- Cook
- 4 hr
- Total
- 4 hr 25 min
- Makes
- 6 bowls
Ingredients
- For the barbacoa
- For the rice and beans
You’ll need: Dutch oven with lid; blender; medium saucepan with lid; instant-read thermometer
Method
-
Heat the oven to 325°F (165°C). Season the beef with the salt. Heat the oil in a Dutch oven over medium-high heat and brown the beef on two sides, about 8 minutes total, in batches.
-
Blend the chipotles, adobo, garlic, 1/4 cup lime juice, vinegar, cumin, oregano and broth until smooth.
-
Return all the beef to the pot, pour over the sauce and add the bay leaves. Bring to a simmer, cover and transfer to the oven.
-
Braise 3 1/2 to 4 hours, until the beef shreds easily with a fork. Discard the bay leaves.
-
Shred the beef in the pot and stir it into the sauce. Simmer uncovered on the stovetop 5 minutes if the sauce is thin.
-
Cook the rice: bring the rice and water to a boil, cover and simmer on low 15 minutes, rest 5 minutes and fluff with 2 tablespoons lime juice and the cilantro. Warm the black beans.
-
Divide the rice among 6 bowls and top with the barbacoa and black beans.
Questions
Can I use a pressure cooker?
Yes. Cook on high pressure 60 minutes with a natural release.
Is barbacoa spicy?
Moderately smoky and spicy; use 2 chipotles for milder.
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