Beef Barbacoa Bowls
Dinner · Mexican
Smoky, citrusy shredded beef simmered until melting, piled over rice with beans for a burrito bowl better than takeout.
Recipe code Z9J2Z3 · enter it in Anychef
Ingredients
- 2 1/2 lbs beef roast
- 1 onion
- 6 cloves garlic
- 2 cups beef stock
- 3 tbsp apple cider vinegar
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp smoked paprika
- 3 bay leaves
- 2 limes
- 2 cups rice
- 1 can black beans
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Save this recipeInstructions
- Step 1 of 6
Cut the roast into 4 large chunks and season with salt, cumin, chili powder, and smoked paprika.
- Step 2 of 6
Sear the beef in a Dutch oven over medium-high heat for 6 minutes total until browned on all sides.
- Step 3 of 6
Add the chopped onion, garlic, beef stock, vinegar, bay leaves, and juice of 1 lime. Cover and simmer on low 75 minutes until the beef falls apart.
- Step 4 of 6
Meanwhile, cook the rice and warm the drained black beans.
- Step 5 of 6
Shred the beef into the cooking liquid and simmer uncovered 5 minutes so it drinks up the juices.
- Step 6 of 6
Build bowls with rice, beans, and barbacoa, and finish with lime wedges and your favorite toppings.
