Slow Cooker Barbacoa Burrito Bowls

The recipe to make this barbacoa is from Wholesome Yum.

Ingredients

FOR THE BARBACOA

• 3-pound beef brisket or chuck roast (cut into 2-inch chunks)

• 1/2 cup beef broth

• 2 medium chipotle chiles in adobo (about 4 teaspoons)

• 5 cloves minced garlic

• 2 tablespoons apple cider vinegar

• 2 tablespoons lime juice

• 1 tablespoon dried oregano

• 2 teaspoons cumin

• 2 teaspoons sea salt

• 1 teaspoon black pepper

• 2 whole bay leaves

FOR THE BURRITO BOWLS

• 1 bell pepper, sliced

• 1/2 white onion, sliced

• 2 Roma tomatoes, diced

• 1 jalapeno, diced (optional)

• 1 tablespoon avocado oil

• 1 cup white rice

• 15 oz. canned black beans, drained

• 1/2 cup fresh cilantro, chopped

• 2 tablespoons lime juice

• Shredded cheese for topping

• Sour cream for topping

Directions

FOR THE BARBACOA

1. Combine the broth, chipotle chiles in adobo sauce, garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, black pepper, and ground cloves in a blender (everything except the beef and bay leaves). Puree until smooth.

2. Place the beef chunks in the slow cooker. Pour the pureed mixture from the blender on top. Add the (whole) bay leaves.

3. Cook for 4-6 hours on high or 8-10 hours on low until the beef is fall-apart tender.

4. Remove the bay leaves. Shred the meat using two forks and stir into the juices. Cover and rest for 5-10 minutes to allow the beef to absorb even more flavor. Use a slotted spoon to serve.

FOR THE BURRITO BOWLS

1. While the barbacoa absorbs the remaining juices in your slow cooker, bring a pot of water to a boil and add white rice. Cook on low for about 20 minutes or until rice is fluffy and soft.

2. Heat one tablespoon of avocado oil in a pan over medium heat. Once the pan is hot, add the sliced bell pepper and white onion. Saute until soft and fork tender. Turn off the heat once the veggies are finished cooking.

3. Return to your rice after it is finished cooking, and use a fork to fluff it and separate it from the pot. Add 1/4 cup (maybe a bit more, depending on your taste) of cilantro and 2 tablespoons of lime juice. Mix into the rice and add salt and pepper to taste.

4. To build your burrito bowl, scoop rice into a dish, add warmed black beans, shredded barbacoa, sauteed veggies, diced tomatoes, diced jalapeno (optional), sour cream, cheese, and cilantro.