Barbacoa Burrito Bowls

Name: Barbacoa Burrito Bowls
Yield: 6 servings
Cuisine: American
Ingredients: 3 lbs beef chuck; 1 Tbsp salt; 2 tsp red chile powder; 1 tsp ground cumin; 1 tsp garlic powder; 1 tsp black pepper; 16 oz favorite jarred salsa; 4 oz chopped green chiles; 1 cup water; 1 Bou beef bouillon cube; 1 lime, juiced; 1 Orange, juiced; 1 can black beans; Cooked rice; Tomatoes, chopped; Red onions, diced; Cilantro, de-stemmed; Cheddar cheese; Sour cream

Lance Wilson @lance_wilson

Nyack, NY

I make this in a pressure cooker, but a slow cooker would work just as well. Cook on low for 8 hours or start in the morning and come home to a hot meal! Don't bother getting too fancy with the fixings. Canned and fast is easiest. I use a simple tomato rice for the base.

Lance Wilson @lance_wilson

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Ingredients

6 servings

3 lbsbeef chuck
1 Tbspsalt
2 tspred chile powder
1 tspground cumin
1 tspgarlic powder
1 tspblack pepper
16 ozfavorite jarred salsa
4 ozchopped green chiles
1 cupwater
1Bou beef bouillon cube
1lime, juiced
1Orange, juiced
1 canblack beans
Cooked rice
Tomatoes, chopped
Red onions, diced
Cilantro, de-stemmed
Cheddar cheese
Sour cream

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Steps

1

Salt the beef on both sides
2

Heat a skillet on high heat with a little oil until smoking. Sear the beef on each side until browned.
3

Add the beef to your pressure cooker.
4

Deglaze the hot pan with the cup of water scraping up the brown bits. Add the boullion cube to dissolve.
5

Add the deglazing liquid to meat.
6

Add the seasonings, juices, green chiles, and salsa to the meat. Cook on high pressure for 35 min. Or use the slow cooker on low for 8 hours.
7

Prepare all the fixings.
8

Release the pressure and remove the beef and shred with a fork on a cutting board. Chop any non shredded meat.
9

While chopping the meat, raise the cooking liquid to a boil to thicken.
10

Add the meat back to the liquid and toss.
11

Assemble the bowls however you please!