Barbacoa Beef Bowls

Instructions

1. Step 1

   Heat the oven to 160°C. Pat the beef dry, cut it into chunks, and season it with 1 ¼ tsp (8 gr) salt and all the black pepper.

   Ingredients used: 1200.0 gr Beef Chuck Roast, 2.0 gr Ground Black Pepper, 8.0 gr Salt

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat 1 tbsp (15 ml) vegetable oil in the Dutch oven over high heat. Sear the beef in batches until browned on several sides, transferring each batch to a clean plate.

   Timer: 12 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: Dutch oven, tongs

3. Step 3

   Blend the yellow onion, garlic, chipotle pepper, beef broth, vinegar, the juice of 1 lime, cumin, oregano, and ground clove until mostly smooth.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 ml Apple Cider Vinegar, 400.0 ml Beef Broth, 60.0 gr Chipotle Pepper In Adobo Sauce, 2.0 gr Dried Oregano, 20.0 gr Garlic, 0.5 gr Ground Clove, 4.0 gr Ground Cumin, 1.0 piece Lime, 150.0 gr Yellow Onion

   Cookware: blender

4. Step 4

   Return the seared beef and any collected juices to the Dutch oven. Pour in the blended sauce, add the bay leaves, cover, and braise in the 160°C oven until the beef is fork-tender and reaches at least 90°C internally.

   Timer: 180 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf

   Cookware: Dutch oven

5. Step 5

   Rinse the rice under cool running water until the draining water is mostly clear.

   Timer: 2 min (fixed)

   Ingredients used: 300.0 gr long-grain white rice

   Cookware: fine mesh strainer

6. Step 6

   Bring 2 cup (500 ml) water and ½ tsp (3 gr) salt to a boil over high heat. Stir in the rinsed rice, cover, reduce to low heat, and cook until the water is absorbed.

   Timer: 15 min (fixed)

   Ingredients used: 3.0 gr Salt, 500.0 ml Water

   Cookware: saucepan

7. Step 7

   Remove the rice from the heat, leave it covered, and then fluff it with a fork.

   Timer: 10 min (fixed)

   Cookware: saucepan

8. Step 8

   Combine the black beans with the remaining 2 tbsp (30 ml) water and ⅛ tsp (1 gr) salt. Warm them over low heat, stirring occasionally.

   Timer: 5 min (fixed)

   Ingredients used: 450.0 gr Black Bean, 1.0 gr Salt, 30.0 ml Water

   Cookware: small saucepan

9. Step 9

   Heat the remaining 1 tbsp (15 ml) vegetable oil in a skillet over high heat. Add the corn and cook until hot and lightly charred, stirring occasionally.

   Timer: 6 min (fixed)

   Ingredients used: 300.0 gr Corn Kernels, 15.0 ml Vegetable Oil

   Cookware: skillet

10. Step 10

    Prepare the red onion, cilantro, avocado, remaining 2 limes, and queso fresco for serving.

    Timer: 8 min (fixed)

    Ingredients used: 3.0 piece Avocado, 20.0 gr Fresh Cilantro, 2.0 piece Lime, 120.0 gr Queso Fresco, 100.0 gr Red Onion

    Cookware: Chef Knife, cutting board

11. Step 11

    Discard the bay leaves. Shred the tender beef in its sauce with two forks, then stir it through the braising liquid.

    Timer: 5 min (fixed)

    Cookware: Dutch oven, forks

12. Step 12

    Divide the rice among serving bowls. Add the beans, barbacoa beef, corn, prepared toppings, and tomato salsa, then serve with the lime wedges.

    Timer: 5 min (fixed)

    Ingredients used: 300.0 gr Salsa

    Cookware: serving bowl