Barbacoa Burrito Bowl Recipe

Sear the beef

Pat the chuck roast pieces dry and season with 1.5 tsp salt and 1 tsp black pepper. Heat 2 tbs vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Brown the meat in batches, 3–4 minutes per side, until deeply browned. Transfer browned pieces to a plate.

Make sauce and braise

Reduce heat to medium. Add 1 cup chopped onion and 2 minced garlic cloves to the pot and sauté 2–3 minutes until translucent. Add 2 tbs chopped chipotle, 1 tbs brown sugar, 2 tbs apple cider vinegar, 1 tsp ground cumin, 2 tsp ancho chili powder, and 1 tsp dried oregano; cook 1 minute to bloom spices. Pour in 2 cups beef broth and the 14.5 oz diced tomatoes, scraping browned bits. Return beef to the pot, bring to a simmer, cover, and braise on low for 2.5–3 hours until meat is fork-tender (or cook in a 300°F/150°C oven covered).

Shred and finish

When tender, remove beef to a cutting board, shred with two forks, and return shredded meat to the pot. Simmer uncovered 10–15 minutes to concentrate sauce. Taste and adjust seasoning (add up to 0.5 tsp more salt or a squeeze of lime if desired). Keep warm.

Rinse 1 cup quinoa thoroughly. In a medium saucepan combine 1 cup rinsed quinoa, 1 cup long-grain brown rice, 3 cups water, 0.5 tsp salt, and 1 tsp olive oil. Bring to a boil, reduce to a low simmer, cover, and cook 18–22 minutes until both grains are tender and water is absorbed. Remove from heat and let rest covered 5 minutes, then fluff with a fork and stir in 1 tsp olive oil and 2 tbs chopped cilantro.

Heat 1 tbs vegetable oil in a large skillet over medium-high heat. Add 1 cup thinly sliced onion and 1 cup sliced red bell pepper; cook 4–5 minutes until beginning to char. Add 2 cups corn, 0.5 tsp smoked paprika, 0.5 tsp salt, and 0.25 tsp black pepper. Continue to cook, stirring occasionally, until corn shows blistered, slightly blackened spots and peppers are softened, 6–8 minutes total. Remove from heat and keep warm.

In a bowl, mash 2 ripe avocados to desired texture. Stir in 2 tbs finely chopped red onion, 1 tbs chopped cilantro, 1 tbs lime juice, 0.5 tsp salt, and 0.5 of a minced jalapeño (optional). Taste and adjust lime or salt. Cover and refrigerate until serving.

Whisk together 0.5 cup mayonnaise, 0.25 cup sour cream, 1 tsp ancho chili powder, 1 tsp finely chopped chipotle in adobo, 1 tsp lime juice, and 0.25 tsp salt until smooth. Refrigerate at least 15 minutes to let flavors meld.

Prepare toppings: halve 1 cup cherry tomatoes, thinly slice 1 jalapeño, and set out 1 cup shredded cheddar, 0.5 cup sour cream, and lime wedges.

Assemble bowls: divide the quinoa-brown rice mix among 4 bowls (about 1.25 cups cooked base per bowl). Top each with a generous portion of shredded barbacoa (about 6–8 oz cooked beef per serving), 0.5 cup fire-roasted corn & peppers, 2–3 tbs guacamole, a drizzle (about 1–2 tbs) of ancho-chipotle sauce, a sprinkle of halved cherry tomatoes, sliced jalapeño to taste, 1/4 cup shredded cheddar, and 1 tbs sour cream. Garnish with extra chopped cilantro and a lime wedge.

Serve immediately while the beef is hot; provide extra sauce, guacamole, and lime on the side.