Habanero Beef Bowl (gf) Recipe
spicy shredded beef, shredded carrot, pico de gallo, mojo vinaigrette, sriracha aioli, queso fresco
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Ingredients
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Main Ingredients
Mojo Vinaigrette
Sriracha Aioli
Method
Beef Preparation
- 1
Cook the Beef
In a slow cooker, place the beef chuck roast. Add the habanero peppers (whole) on top. Season with salt and pepper. Cover and cook on low for 8 hours or until the beef is tender and shreds easily.
- 2
Shred the Beef
Once the beef is cooked, remove it from the slow cooker and let it rest for a few minutes. Shred the beef using two forks and mix it with the cooking juices.
Mojo Vinaigrette Preparation
- 3
Prepare the Vinaigrette
In a blender, combine olive oil, fresh lime juice, garlic cloves, fresh oregano, salt, and pepper. Blend until smooth and well combined. Adjust seasoning to taste.
Sriracha Aioli Preparation
- 4
Make the Aioli
In a small bowl, mix together mayonnaise, sriracha sauce, and lemon juice. Stir until well combined. Adjust sriracha to taste for desired heat.
Assembly
- 5
Assemble the Bowl
In a serving bowl, layer the shredded beef, shredded carrots, and pico de gallo. Drizzle with mojo vinaigrette and top with sriracha aioli. Finish with crumbled queso fresco on top.