Barbacoa beef bowls are so easy but taste like a restaurant quality dish! The beef is extremely flavorful after cooking in a slow cooker all day. It has just the right amount of heat that goes so well with cilantro lime rice. We love these bowls topped with black beans, corn, salsa, avocados, cilantro, and cilantro lime dressing. A meal everyone loves that you will happily serve to family and friends.
Barbacoa Beef Bowls
3 lbs. beef roast (eye of round or bottom)
2 1/2 teaspoons salt and 1 teaspoon pepper
5 cloves garlic
1/2 medium onion, quartered
1 lime, juiced
2 tablespoons chipotles in adobe sauce (1 tablespoon for less heat)
1 tablespoon cumin
1 tablespoon oregano
1/2 teaspoon ground cloves
1 cup water
3 bay leaves
Cilantro Lime Rice (recipe follows), black beans, corn, salsa, sliced avocados, chopped cilantro, and Cilantro Dressing
Cilantro Lime Rice:
2 cups cooked white rice
2 tablespoons butter
1 lime, juiced
1/3 cup chopped cilantro
Salt and pepper to taste
Place roast in a slow cooker. Generously sprinkle with salt and pepper on all sides. Place garlic, onion, lime juice, chipotles, cumin, oregano, cloves, and water in a blender. Puree until smooth. Pour over the roast then add the bay leaves. Cover and cook on low for 8-10 hours or until tender. Remove roast into a serving dish and shred with two forks. removing any fat pieces. Sprinkle with more salt and cumin to taste, then ladle some of the cooking juices over the meat to moisten it. Serve over cilantro lime rice, and top with black beans, corn, salsa, avocados, extra cilantro, and Cilantro Dressing.
To prepare rice, to cooked rice add butter and stir until melted. Add lime juice, chopped cilantro, and salt and pepper. Stir well.
Gather your ingredients. You will need a beef roast, garlic, onion, lime juice, chipotles in adobe sauce, cumin, oregano, cloves, and bay leaves. You can find the chipotles in the Mexican food aisle. They are what gives the beef spiciness.
Place the roast in a slow cooker. I love to use slow cooker bags! No clean up in the end. Generously sprinkle the roast with salt and pepper. Combine the above ingredients with 1 cup water in a blender. Blend until smooth, then pour over the roast. Cover and cook on high for 5-6 hours, or on low for 8-10 hours.
Remove the roast and shred with two forks, removing any fat as you go. Sprinkle with more cumin and salt to taste, then ladle some of the cooking juices over the meat to get desired moistness.
To make the rice, cook rice as you normally do, then to the hot rice add 2 tablespoons butter, the juice of 1 lime, and about 1/3 cup chopped cilantro. Season with salt and pepper. This rice is so good!
Get all of your bowl ingredients out so everyone can make their own according to their tastes. We love black beans, corn, salsa, avocado slices, and extra cilantro. We also love drizzling the bowls with Cilantro Dressing.
Start with the rice, then beef, then add whatever else your heart desires! The beef has such a wonderful flavor with a little kick of heat. These bowls are healthy and super filling. I also love meals where everyone can choose the toppings they like.
It makes such a beautiful meal and tastes incredible. I always want leftovers so I can eat this for lunch during the week. This beef would also be good in tacos, enchiladas, or burritos!
Recipe Source: Shanna's recipe box