Chipotle Pulled Beef Bowl

This easy recipe has great flavor. It can also be used as a filling for burritos. The flavor improves as the meat is stored in the fridge. It also freezes well. After two days, if there is any leftover, I layer the ingredients in a microwave safe single serve container and freeze them for a fast meal or snack. You can cut the recipe in half but then you will be wanting more!

Alan Bacho @ilikefood

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Ingredients

5 hours

12 servings

5 lbChuck Roast
Spice Mix
2 tspPaprika
2 tspCumin
1 tspChipotle Pepper
1 tspChili Powder
1 tspBlack Pepper
1/2 tspSalt.
Lime Rice
4 cupWater
2 cupWhite rice
1/2 tspSalt
1 largeLime
1/4 cupChopped Fresh cilantro.
Beans
1 canBeans (black, white, kidney or pinto) drained
1 cupReserved liquid from the meat.
topping
2 cupShredded cheese (Mexican blend, Monterey Jack or pepper jack).

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Steps

5 hours

1

Cut chuck roast into 1 to 2 inch cubes. Remove the excess fat.
2

Mix dry spices.
3

Spray a large crock pot with Pam.
4

Put 1/3 of the chuck roast in the crock pot. Sprinkle 1/3 of the spice mix over meat. Repeat with the additional meat and spice mix. Stir the meat to coat with the spices.
5

Cook for 5-6 hours on high. Or 10 hours on low.
6

Remove meat with a slotted spoon to plate. Reserve the liquid. Shred the meat with two forks and remove any fat.
7

Return the meat to the crock pot. Add enough of the reserved liquid to moisten the meat.
8

Bring water to boil. Add rice and salt. Cook according to the directions on the rice package. You may need to adjust the amount of water according to your type of rice. Brown rice can also be used. Just as the rice is done add the juice from the lime and the cilantro. Fluff rice.
9

Combine the beans and Reserved liquid from the meat. Simmer on low while the rice cooks.
10

In a soup bowl layer as follows: Rice then meat then beans then cheese. Serve hot with any or all of the following: sour cream, guacamole, jalapeno, salsa and/or hot sauce.