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Barbacoa Burrito Bowl with Cauliflower Rice
Created by: Howcan Team
Ingredients
- 1 lb beef chuck roast, cut into chunks
- 1/4 cup apple cider vinegar
- 3 cloves garlic, minced
- 1 chipotle pepper in adobo sauce, chopped
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon ground cloves
- 1 cup beef broth
- 1 head cauliflower, riced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 cup pico de gallo
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Instructions
- In a slow cooker, combine the beef chuck roast, apple cider vinegar, garlic, chipotle pepper, cumin, oregano, cloves, and beef broth. Cook on low for 8 hours or high for 4 hours, until the beef is tender and easily shreds with a fork.
- While the beef is cooking, prepare the cauliflower rice. In a large skillet, heat the olive oil over medium heat. Add the riced cauliflower, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender. Remove from heat and set aside.
- Once the beef is done, use two forks to shred the meat in the slow cooker. Mix the shredded beef with the cooking juices to keep it moist and flavorful.
- To assemble the burrito bowls, divide the cauliflower rice among 4 bowls. Top with the shredded beef, black beans, corn, pico de gallo, avocado slices, and chopped cilantro.
- Serve with lime wedges for squeezing over the bowls. Enjoy!
The Barbacoa Burrito Bowl with cauliflower rice is a modern twist on a classic Mexican dish. Originating from the traditional barbacoa cooking method in the Caribbean and Mexico, this flavorful dish has evolved over time. The tender, slow-cooked barbacoa meat pairs perfectly with the light and fluffy cauliflower rice, creating a healthier alternative to the traditional white rice. Chefs in regions like Texas and California have popularized this variation, offering a low-carb option for burrito bowl enthusiasts. The best version of this dish can be found in authentic Mexican restaurants that prioritize fresh, high-quality ingredients. The key to getting this dish right lies in the tender, well-seasoned barbacoa meat and perfectly cooked cauliflower rice, ensuring a satisfying and nutritious meal.
45 min
4
400 calories
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