Beef Barbacoa Bowls

Ingredients

• 1 lb beef chuck roast, cut into 2-inch chunks
• 2 chipotle peppers in adobo sauce, minced
• 1 tbsp adobo sauce
• 1 white onion, half diced, half thinly sliced
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 cup beef broth
• 3 tbsp lime juice, divided
• 2 tbsp apple cider vinegar
• 1 tsp sugar
• 3/4 cup white rice
• 1 cup black beans, drained and rinsed
• 1 avocado, sliced
• 2 tbsp fresh cilantro, chopped(optional)
• 1 tsp salt

Instructions

1. 1

   Prep (20 min): Dice half the onion and thinly slice the other half. Toss the sliced onion with 2 tbsp lime juice, the vinegar, sugar, and a pinch of salt; set aside to quick-pickle. Mince the garlic and chipotles. Season beef chunks generously with salt, cumin, and oregano.

2. 2

   Sear the beef in a Dutch oven over medium-high heat with a little oil, 2-3 minutes per side until browned. Remove and set aside.

3. 3

   Sauté the diced onion and garlic in the same pot for 3 minutes, then add chipotles and adobo sauce, stirring 1 minute.

4. 4

   Return beef to the pot, pour in beef broth, cover, and braise on low heat for 75-80 minutes, until beef shreds easily with a fork. Meanwhile, cook the rice according to package directions and warm the black beans.

5. 5

   Shred the beef in the pot, stir in remaining 1 tbsp lime juice, and simmer uncovered 5 minutes to thicken the sauce.

6. 6

   Assemble bowls: rice, black beans, barbacoa beef, pickled onions, and avocado slices. Garnish with cilantro and serve.