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Barbacoa Beef Rice Bowl

Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 8 servings
Calories 650
A flavorful and hearty rice bowl featuring tender shredded beef slow-cooked with spices, topped with fresh vegetables and condiments.

Ingredients

Meat

  • 4 lbs chuck roast
  • 1 tbsp avocado or olive oil
  • Salt & pepper, to taste Salt & pepper
  • ½ tbsp turmeric
  • 1 tsp cayenne pepper
  • 1½ tbsp sumac
  • 1 tbsp dried thyme
  • ¼ tsp cumin
  • 1 tbsp garlic powder
  • 3 cloves garlic, minced
  • 1 large yellow onion, diced
  • 4 cloves garlic, roughly chopped
  • 2 15 oz cans tomato sauce
  • 2 can chipotle peppers in adobo
  • 1 tbsp adobo sauce (from the can)

Additional toppings

  • ¼ cup diced cucumber
  • ¼ avocado sliced avocado
  • 2 tbsp guacamole
  • ¼ cup pico de gallo
  • 2 tbsp quick pickled red onion
  • 1 tbsp sour cream

Instructions 

  • Massage beef with oil and spices; let sit 15 minutes.
  • Sauté onions and garlic; sear beef on all sides.
  • Add ingredients to slow cooker; cook on high 6-8 hours, then shred beef.
  • Blend sauce, return beef, cook on low 1-2 hours.
  • Cook rice; assemble bowls with beef and toppings.

Notes

Use fresh toppings for best flavor and texture.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: beef