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Barbacoa Burrito Bowls
Introduce
Chef :
Lance WilsonBarbacoa Burrito Bowls
I make this in a pressure cooker, but a slow cooker would work just as well. Cook on low for 8 hours or start in the morning and come home to a hot meal! Don't bother getting too fancy with the fixings. Canned and fast is easiest. I use a simple tomato rice for the base.
Ingredient
Food ration :
6 servings
3 lbs
beef chuck
1 Tbsp
salt
2 tsp
red chile powder
1 tsp
ground cumin
1 tsp
garlic powder
1 tsp
black pepper
16 oz
favorite jarred salsa
4 oz
chopped green chiles
1 cup
water
1 can
black beans
Cooking instructions
* Step 1
Salt the beef on both sides
* Step 2
Heat a skillet on high heat with a little oil until smoking. Sear the beef on each side until browned.
* Step 3
Add the beef to your pressure cooker.
* Step 4
Deglaze the hot pan with the cup of water scraping up the brown bits. Add the boullion cube to dissolve.
* Step 5
Add the deglazing liquid to meat.
* Step 6
Add the seasonings, juices, green chiles, and salsa to the meat. Cook on high pressure for 35 min. Or use the slow cooker on low for 8 hours.
* Step 7
Prepare all the fixings.
* Step 8
Release the pressure and remove the beef and shred with a fork on a cutting board. Chop any non shredded meat.
* Step 9
While chopping the meat, raise the cooking liquid to a boil to thicken.
* Step 10
Add the meat back to the liquid and toss.
* Step 11
Assemble the bowls however you please!
Note: if there is a photo you can click to enlarge it
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