Cuban Bowl Recipe
SLOW COOKED SHREDDED BEEF, JASMIN RICE, PLANTAIN CHIPS, AVOCADO, COJITA CHEESE, PICKLED ONIONS & CILANTRO MOJO AIOLI
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beef
Rice
Garnishes
Cilantro Mojo Aioli
Method
Beef Preparation
- 1
Slow Cook the Beef
In a slow cooker, combine the beef chuck roast, minced garlic, chopped onion, cumin, paprika, salt, black pepper, beef broth, and lime juice. Cook on low for 8 hours or until the beef is tender and easily shredded.
Rice Preparation
- 2
Cook the Rice
In a pot, bring 4 cups of water to a boil. Add the jasmine rice, reduce heat to low, cover, and let it simmer for about 15 minutes or until the rice is fully cooked and fluffy.
Cilantro Mojo Aioli Preparation
- 3
Make the Aioli
In a bowl, mix together mayonnaise, chopped cilantro, lime juice, minced garlic, and salt to taste. Stir until smooth and well combined.
Assembly
- 4
Assemble the Bowl
In a bowl, layer the cooked jasmine rice, shredded beef, plantain chips, sliced avocado, crumbled cojita cheese, pickled onions, and a drizzle of cilantro mojo aioli. Garnish with fresh cilantro.