Barbacoa Burrito Bowls
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.
Barbacoa Burrito Bowls
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.
Cooking Instructions
- 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!
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