Chipotle Barbacoa Burritos and Burrito Bowls (restaurant inspired)
published Thursday, September 10, 2020
Puree apple cider vinegar, lime juice, chipotle peppers, adobo sauce, garlic, cumin, oregano, salt, and black pepper in food processor until smooth.
Cut beef shoulder roast into 2" cubes, trimming fat away.
Heat 2 Tbsp olive oil over medium heat in a large pot.
Brown beef in batches, ensuring all sides brown, season with salt & pepper, as desired. Remove beef from pot.
Add 4 cups beef broth to pot, scrape bottom to break up any seared meat from bottom.
Return meat to pot. Cover with chipotle mixture. Stir to combine. Add 4 bay leaves on top.
Instant Pot Instructions: Close lid, seal pot, cook on High pressure for 65 minutes. Let pressure naturally release. Slow Cooker Instructions: Cook on high for 6 hours or low for 8-10 hours. Stove To Instructions: Cover pot and cook on low heat for 4 hours, or until meat flakes, stirring every 1/2 hour. Oven Instructions: Cover oven-proof pot with lid, bake 3-4 hours, stirring ever 1/2 hour.
Cilantro Lime Rice Instructions: Bring 8 cups of water to boil. Add 2 tsp salt, 2 cups rice, and 3 bay leaves. Continue to boil, cooking for 12 minutes, stirring often. Use a fine mesh strainer to drain and then rinse rice with hot water. Add 1/2 cup chopped cilantro, 3 Tbsp lime juice, 1 Tbsp lemon juice, and 2 tsp minced garlic. Serve warm.
Cilantro Lime Corn Salsa Instructions: Prepare poblano peppers by removing seeds and slicing in 4-6 sections. Roast under broiler until blacken, remove from heat and chop. Cook 2 ears of corn in boiling water for 3 minutes, remove and slice corn. Place corn, poblano peppers, 1 Tbsp olive oil, jalapeno pepper, 1/4 cup cilantro, 1/4 cup red onion, 1/4 cup lime juice, 1 tsp sugar, and 1 tsp salt in bowl. Stir to combine and enjoy. Refrigerate leftovers for up to 5 days.
Roasted Fajita Vegetables Instructions: Heat oven to 425°. Spray baking sheet with cooking spray or oil. Stir together peppers, onion, 1 tsp garlic powder, 1 tsp onion powder, 2 Tbsp olive oil, 1/4 cup water, 1 tsp smoked paprika in bowl. Place fajita vegetables on baking sheet. Roast 10 minutes, stir, and roast another 10 minutes.
Assemble bowls or burritos with Chipotle Barbacoa, Cilantro Lime Rice, Roasted Fajita Vegetables and Cilantro Lime Corn Salsa. Add toppings of your choice: pinto beans, mozzarella cheese, fresh tomato salsa or pico de gallo, shredded romaine lettuce, sour cream, and guacamole.