Happy Cinco de Mayo, friends! Though tacos are on the menu for later tonight, this first recipe post of mine is still totally appropriate for today. I will provide a quick disclaimer that a lot of my recipes will have a Mexican food flair to them because A) I love Mexican food and B) I am, in fact, half Mexican. This lovely protein packed bowl was our dinner creation a few nights ago. I just recently left NYC and if you’ve ever had Dos Toros, you’d understand why I am going through legit plato (burrito bowl) withdrawals. I used a pot roast for this, but you really could use any type of meat (or even veggie based if you stick to a vegetarian or vegan diet). The beef was slow cooked in the crock pot and then shredded up and added back into the sauce-y goodness. (thank you, Corey!). I used canned chipotle chiles in adobo sauce, but in the future, I want to experiment with making my own adobo sauce. The meat was served on top of brown rice and black beans, and I also added a small layer of chopped fresh spinach to the bottom of the bowl for an added veggie punch. Homemade pico de gallo and diced avocado topped the bowl (in copious amounts) and a squeeze of lime finished it all off.
The aroma of the bowl was heavenly, but the taste…dang; even better. “This is even better than Chipotle.,” were the words uttered by my fiancé. (WIN.) And yes, I too thought it better than my beloved Dos Toros. (DOUBLE WIN.) I plan to give this another go with chicken in a few weeks. I think this recipe will be making a regular appearance in our home. We even ate it two nights in a row, the leftovers stood no chance. If you give this recipe a try, let me know how it goes!
Quick P.S. — I am going to have to get better about measuring spices when I’m cooking things up for this blog. I tend to be the queen of eye-balling ingredients, and old habits die hard!
Barbacoa Beef Burrito Bowls Recipe
A delicious imitation of the Chipotle and Dos Toros burrito bowl. This recipe was made with beef, but can be prepared with any protein or can be made vegetarian by cooking veggies in the sauce. This recipe made 4 servings!
– 1 lb pot roast
– half of a white onion chopped
– 2 cloves of garlic or 1 Tbsp minced garlic
– 1 small can of chipotle chiles in adobo sauce
– 1 small can of organic tomato paste (I used muir glen organic)
– 2 cups of organic beef bone broth (any broth could be used in substitution)
– 1 Tbsp cumin
– 1 tsp turmeric
– 1 Tbsp chili powder
– salt and pepper to taste
Pico de gallo
– 2 hot house tomatoes
– 1 jalapeno
– half of a white onion chopped
– half bunch of chopped cilantro
– squeeze of lime juice
– salt to taste
– 1 cup of brown rice
– 2 cups of black beans
– diced avocado
– spinach or greens for base (optional)
– lime to taste
In a crock pot, combine the beef roast, onion, garlic, chipotle chiles, tomato paste, broth and seasonings. stir around to the get the tomato paste mixed in. Cover crock pot and leave on low heat for 6 hours. While the meat is cooking, you can prepare the quick and easy Pico de Gallo. In a medium bowl, combine diced tomato, minced jalapeño, chopped onion, and chopped cilantro. Add some sea salt to taste and a squeeze of lime and set it aside for later. When the meat is cooked, take it out of crock pot and shred. I found it easiest to cut it into quarter portion chunks and then shred the smaller pieces. Once all meat is shredded, place back into the crockpot on the “keep warm” setting. I used canned black beans and warmed them in a pot with cumin and chili powder. Once your brown rice is cooked, take a 1/4 cup portion and place in bowl (I placed mine atop a bed of spinach) and then also add 1/2 cup of the black beans. Add the shredded beef to the bowl and then top with the fresh pico and diced avocado. Garnish with and/or spritz with a slice of lime. Enjoy!