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Chipotle Barbacoa Bowls

Chipotle Barbacoa Bowls

5 from 1 vote
560 Calories | 55g Protein
Quick note before you dive in:
You’ll find a brief overview uptop ⬆️
and the full recipe and detailsbelow ⬇️
When you make it, don’t forget torate the recipe and leave a comment : )
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Prep Time 20 minutes
Cook Time 20 minutes
Slow Cooker Time 7 hours
Total Time 7 hours 40 minutes

Equipment

Servings: Makes 4

Ingredients
 

For the Barbacoa:

  • 2 lbs lean chuck steak
  • 2 tbsp chipotle peppers in adobo minced, with sauce
  • 1 tbsp apple cider vinegar
  • 1 medium lime juiced
  • ½ tbsp cumin
  • ½ tbsp oregano
  • ½ tbsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 cup low-sodium beef broth

For the Sides:

  • 1 cup dry jasmine rice cook per preferred method
  • Olive oil spray
  • 2 bell peppers red + green, sliced
  • 1 yellow onion sliced
  • ½ tsp salt
  • ½ tsp black pepper

For the Toppings:

  • 2 medium limes wedges, for garnish
  • 2 tbsp cilantro for garnish

Instructions
 

Prep the Beef & Sauce:

  • In a bowl, whisk together chipotle in adobo, vinegar, lime juice, cumin, oregano, garlic powder, salt, pepper, and broth.
    2 lbs lean chuck steak, 2 tbsp chipotle peppers in adobo, 1 tbsp apple cider vinegar, 1 medium lime, ½ tbsp cumin, ½ tbsp oregano, ½ tbsp garlic powder, ½ tsp salt, ½ tsp black pepper, 1 cup low-sodium beef broth

Cook the Barbacoa:

  • Add beef and sauce to the slow cooker, cover, and cook on low for 7–8 hours until tender.

Shred & Reduce:

  • Remove beef, shred with forks, then return to the pot and mix with the reduced juices for a glossy finish.

Cook the Rice:

  • Add 1 cup dry jasmine rice to your rice cooker and prepare according to your preferred method (or package instructions). Fluff with a fork when done and set aside.
    1 cup dry jasmine rice

Cook the Veggies:

  • Spray a large skillet with olive oil. Sauté sliced peppers and onions over medium-high heat until slightly charred and tender. Lightly season with salt and pepper as you cook!
    Olive oil spray, 2 bell peppers, 1 yellow onion, ½ tsp salt, ½ tsp black pepper

Assemble Bowls:

  • Add rice and black beans as the base. Top with barbacoa & fajita veggies, and garnish with fresh cilantro and lime wedges.
    2 medium limes, 2 tbsp cilantro

Nutrition

Calories: 560kcalCarbohydrates: 53gProtein: 55gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 156mgSodium: 788mgPotassium: 1384mgFiber: 5gSugar: 6gVitamin A: 2090IUVitamin C: 94mgCalcium: 98mgIron: 7mg