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Chipotle Barbacoa Burrito Bowls

Delicious barbacoa burrito bowls that can be made in your Instant Pot or on the stove top!

Prep Time 20 minutes
Cook Time 1 hour
Servings 4
Calories 450 kcal

Ingredients

  • 1 pound beef stew meat
  • 1 tsp oregano
  • 1 medium onion, diced
  • 1 tbsp vegetable oil
  • 3 garlic cloves, minced
  • 1 cup beef stock
  • 1 8-ounce can tomato sauce
  • Salt & Pepper
  • 1 chipotle pepper, minced
  • 2 cups cilantro lime rice
  • 1 15-ounce can black beans
  • Toppings (tomatoes, cilantro, red onion, salsa, guacamole, cheese, lettuce)

Instructions

  1. Season beef stew meat with 1 teaspoon salt, 1/2 teaspoon pepper and oregano. 

  2. In either a cast-iron dutch oven or an Instant Pot, heat 1 tablespoon of vegetable oil over medium-high heat or the Saute function. 

  3. Add meat and sear on all sides. Add onions & garlic, saute for 3-4 minutes.

  4. Add chipotle paste and stir to combine.

  5. Add beef stock and tomato sauce. 

  6. If using an Instant Pot, close pot, move valve to sealing and press the Meat button. After it finishes cooking allow to natural release for 15 minutes. If using a dutch oven, bring to a boil and then reduce to a simmer and cover. Simmer for 2-2.5 hours until tender. Stirring occasionally.

  7. While the meat cooks, prepare cilantro lime rice. Cook 2 cups of white rice. Add 1/4 cup of lime juice, 1/4 cup of chopped cilantro and 2 teaspoons of salt.

  8. Heat black beans in a small saucepot over low heat until warmed through.

  9. When meat is tender, shred with a fork.

  10. To assemble bowls: Place 1/2 cup of cilantro rice on the bottom and top with black bean s and meat. Then top with favorite toppings. We love cheese, tomatoes, cilantro, red onions and guacamole.

Recipe Notes

You can also use a slow cooker for this recipe. After you sear the meat, put it and the remaining barbacoa ingredients in the slow cooker on LOW for 8 hours.