Barbacoa Beef Bowls

By vealam

Ingredients

• Crockpot Barbacoa Beef:
• 3 dried ancho chilies, seeded, stemmed, and torn into pieces
• 2 dried chipotle chilies, seeded, stemmed, and torn into pieces
• 3 cloves garlic, peeled and smashed
• 2 cups chicken broth, divided
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 4 pounds chuck roast
• 1 white onion, sliced
• Bowl Assembly:
• 4 cups cooked white rice, warmed
• Juice of 1 lime
• 2 cups Barbacoa Beef, warmed
• 2 cups halved cherry or grape tomatoes
• 1 (14 ounce) can low sodium black beans, drained and rinsed
• 1 cup frozen corn kernels, thawed
• 1/2 cup chopped green onion
• 1 large avocado, pitted and diced
• 4 tablespoons chopped cilantro leaves

Details

Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from thewanderlustkitchen.com

Preparation

Step 1

Crockpot Barbacoa Beef:
Set a saute pan over medium heat and add the chilies and garlic. Toast until fragrant, about 5 minutes. Add 1½ cups broth to the pan and turn off the heat. Let the chilies soak and the broth cool for 10 minutes. Transfer to the bowl of a blender along with the oregano, cumin, coriander, and salt. Puree.
Return the pan to the stove, add 2 tablespoons of vegetable oil, and set over medium-high heat. Once the oil is shimmering, place the chuck roast in the pan and sear for 1 minute on each side. Remove from pan and place in the crock of a slow cooker.
Add the sliced onion to the hot pan and saute until golden, 8-10 minutes. Add the extra ½ cup of chicken broth to the pan and use a wooden spoon to scrape up any brown bits stuck to the bottom. Transfer the onions to the slow cooker.
Pour the pureed chili pepper mixture on top of the beef and onions. Set the slow cooker to low and cook for 8-10 hours, until fork tender.
Remove the beef from the cooker and shred with a fork. Skim the fat from the liquid in the slow cooker and toss the juices with the shredded meat.

Notes
You may want to put the reserved drippings in the fridge to help solidify the fats before skimming.

For the bowls:
In a large bowl, toss together the warm rice and fresh lime juice. Divide evenly among four serving bowls.
Into each bowl, place ½ cup beef, ½ cup tomatoes, ¼ of the beans, ¼ cup corn, ⅛ cup green onion, and ¼ of the avocado.
Garnish each bowl with a tablespoon of chopped cilantro leaves.

Instructions