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Ultra close-up macro of tender shredded beef barbacoa in rich smoky chipotle adobo sauce with fresh cilantro, pickled red onions, and lime wedges

Slow Cooker Halal Beef Barbacoa Burrito Bowls

Melt-in-your-mouth tender shredded beef chuck roast slow-cooked in a vibrant adobo sauce of smoky chipotle chiles, toasted cumin, fresh garlic, and tangy lime juice. Assembled into restaurant-style burrito bowls over fluffy cilantro lime rice, seasoned black beans, sweet roasted corn, and creamy diced avocado.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 bowls
Calories: 540
Ingredients Method Nutrition

Ingredients
  

Halal Beef & Slow Cooker Marinade:
  • 3 lbs halal beef chuck roast, trimmed of excess hard fat and cut into 3-inch chunks well-marbled chuck yields the juiciest shred
  • 4 chiles chipotle peppers in adobo sauce, plus 2 tbsp adobo sauce finely minced or blended; adjust to heat preference
  • 1 cup low-sodium beef bone broth rich in collagen and depth
  • 1/4 cup fresh lime juice (about 2 large limes) natural acids tenderize meat fibers
  • 2 tbsp apple cider vinegar adds authentic bright barbacoa tang
  • 6 cloves fresh garlic, minced
  • 1 medium white onion, finely diced
  • 1 tbsp ground cumin
  • 1 tbsp dried Mexican oregano crushed between palms
  • 1/2 tsp ground cloves essential signature aromatic undertone
  • 3 whole dried bay leaves
  • 1.5 tsp coarse kosher salt and 1 tsp black pepper
Burrito Bowl Assembly Bases & Toppings:
  • 4 cups warm cooked long-grain white rice tossed with lime juice and chopped cilantro
  • 1 can (15 oz) black beans, rinsed and warmed with a pinch of cumin
  • 1.5 cups fire-roasted sweet corn kernels (fresh or thawed)
  • 2 medium ripe Haas avocados, diced
  • 1 cup fresh tomato pico de gallo diced Roma tomatoes, jalapeño, onion, lime
  • 1/2 cup pickled red onions and fresh cilantro leaves for vibrant color and zesty crunch
  • 1/2 cup crumbled Cotija or Queso Fresco cheese (optional)

Method
 

Slow Cooking & Assembly Steps:
  1. Season Beef: Pat beef chuck chunks thoroughly dry with paper towels. Season generously on all sides with 1.5 teaspoons kosher salt and 1 teaspoon freshly ground black pepper.
  2. Blend Adobo Braising Sauce: In a blender or food processor, combine chipotle peppers, adobo sauce, beef bone broth, fresh lime juice, apple cider vinegar, minced garlic, cumin, Mexican oregano, and ground cloves. Puree until smooth and fragrant.
  3. Layer in Slow Cooker: Place diced white onion at the bottom of a 6-quart slow cooker. Arrange seasoned beef chuck pieces over onions. Pour blended chipotle adobo sauce evenly over the beef. Tuck the 3 bay leaves deep into the braising liquid.
  4. Slow Cook Low & Slow: Cover with lid and cook on LOW for 8 to 9 hours (or on HIGH for 4.5 to 5 hours) until the beef is meltingly tender and yields effortlessly to the gentle pressure of a fork.
  5. Shred & Toss in Juices: Discard bay leaves. Using two dinner forks, shred beef directly inside the slow cooker into succulent, juicy strands. Stir the shredded beef thoroughly through the bubbling cooking juices to reabsorb all the concentrated adobo flavor. Keep warm for 15 minutes.
  6. Assemble Burrito Bowls: Divide warm cilantro lime rice among wide shallow bowls. Top with generous mounds of juicy shredded barbacoa beef, seasoned black beans, fire-roasted corn, creamy diced avocado, fresh pico de gallo, and pickled red onions. Garnish with fresh lime wedges and warm tortilla chips!

Nutrition

Serving: 1gCalories: 540kcalCarbohydrates: 48gProtein: 42gFat: 20gSaturated Fat: 6.5gCholesterol: 98mgSodium: 680mgPotassium: 820mgFiber: 8.5gSugar: 4.2gVitamin A: 490IUVitamin C: 28mgCalcium: 85mgIron: 4.8mg

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