Description
This Easy Chipotle Barbacoa Burrito Bowl features tender, slow-cooked beef chuck roast infused with smoky chipotle peppers and classic Mexican spices. Served over a bed of fluffy rice with black beans, avocado, corn, and optional cheese and sour cream, it’s a flavorful and satisfying meal perfect for any occasion.
Ingredients
Scale
Beef and Marinade
- 2-3 pounds Beef Chuck Roast (Well-marbled cut for tenderness)
- 2-3 Chipotle Peppers in Adobo Sauce (Adds smoky, spicy flavor)
- 1 tablespoon Adobo Sauce (From the chipotle can)
- 4-5 cloves Garlic (Minced for flavor)
- 2 teaspoons Ground Cumin (Essential for flavor)
- 1 teaspoon Dried Oregano (Adds freshness)
- 2 limes Lime Juice (Freshly squeezed for marinating)
- 1 cup Beef Broth (For braising the meat)
Additional Bowl Ingredients
- 2 cups Cooked Rice (Base for the bowl)
- 1 can Black Beans (Drained and rinsed)
- 1 ripe Avocado (Diced for creaminess)
- 1 cup Corn (Fresh, frozen, or canned)
- 1 cup Shredded Cheese (Optional topping)
- 1 cup Sour Cream (For creaminess and tang)
- 1 handful Fresh Cilantro (Chopped for garnish)
Instructions
- Prepare Ingredients: Gather all spices, chop garlic, and dice onion if including. This ensures everything is ready for the cooking process.
- Trim and Cut Beef: Remove any excess fat from the beef chuck roast and cut it into large chunks to allow even cooking and flavor absorption.
- Marinate Beef: In a mixing bowl, combine beef chunks with minced garlic, chipotle peppers, adobo sauce, ground cumin, dried oregano, and fresh lime juice. Mix thoroughly to evenly coat the meat and marinate for at least 30 minutes to develop deep flavors.
- Prepare Slow Cooker: Preheat your slow cooker on the low setting, then transfer the marinated beef and all marinade liquid into it. This setting ensures slow, gentle cooking for maximum tenderness.
- Add Broth: Pour in the beef broth to provide moisture and help braise the meat during cooking.
- Cook Meat: Cover the slow cooker and cook the meat on low for 8 hours or on high for 4 hours until it becomes fork-tender and easy to shred.
- Shred Beef: Carefully remove the beef chunks from the slow cooker and shred them using two forks, breaking the meat into bite-sized pieces.
- Return Beef to Juices: Place the shredded beef back into the slow cooker and stir to coat with the cooking juices, enhancing flavor and moisture.
- Prepare Rice: Cook the rice separately according to package instructions until fluffy and ready to serve as the base of the bowl.
- Warm Black Beans: Heat the rinsed black beans in a separate pot over medium heat until warmed through.
- Assemble Burrito Bowl: Start by placing a serving of rice in each bowl as the base layer.
- Add Toppings: Top the rice with a generous portion of shredded barbacoa beef, warmed black beans, diced avocado, corn, and shredded cheese if desired.
- Finish and Garnish: Add a dollop of sour cream and sprinkle chopped fresh cilantro on top for creaminess and fresh herbal notes. Serve immediately while warm.
Notes
- Marinating the beef for longer than 30 minutes, even overnight, will deepen the flavor.
- Using a well-marbled chuck roast ensures the meat remains juicy and tender after slow cooking.
- Adjust the number of chipotle peppers to control the spiciness according to your preference.
- For a dairy-free option, omit cheese and sour cream or use plant-based alternatives.
- Leftovers can be refrigerated for up to 3 days and reheat well.
