Beef Barbacoa Bowls
Beef Barbacoa bowls with black beans, rice and guacamole
Equipment
- instant pot
Ingredients
For the Bowls:
- lettuce
- Beef Barbacoa, recipe bellow
- gucamole
- cooked white rice
- pico de gallo
- fajita veggies
- black beans
Beef Barbacoa
- 3 lb beef chuck
- 1 yellow onion, finely diced
- 3 chipotle peppers in adobo sauce, finely chopped
- 10 cloves garlic, minced
- 3 limes, juiced
- 1 cup orange juice
- 1 tbsp cumin
- 2 tbsp oregano
- 1/2 bunch cilantro, finely chopped
- 2 bay leaves
- salt and pepper
- olive oil
For guacamole:
- 2 avocados
- 1 lime, juiced
- 2 tbsp minced shallot or red onion
- salt and pepper
- 1/4 cup chopped cilantro
For fajita veggies:
- olive oil
- 1 yellow onion
- 1 red pepper
- 1 yellow pepper
- 1/4 tsp garlic powder
- salt and pepper
Instructions
To make Beef Barbacoa
- Pour some olive oil on the bottom of your instant pot and set it on saute. Brown the beef chuck well on all the sides then add all of the ingredients to instant pot and set it to manual high pressure for 1 1/2 hours. Make sure the vent is sealed.
- After 1 1/2 hours release the pressure and shred the beef, mix with desired amount of sauce, I like to use most of it.
To make guacamole:
- Half and pit the avocado, put it in a bowl and mix with rest of the ingredients leaving it as chunky as you like. I do not like it completely smooth but I don't like it with too large chunks either so I mash it with a fork until the consistency I like.
To make the Fajita veggies:
- Slice the onions and peppers. Saute in olive oil for about 10 minutes on high heat so you can get some charred bits. Season with salt and pepper and a little bit of garlic powder.
To assemble the bowls:
- On the bottom of the bowl put some lettuce, rice and black beans. Top with beef barbacoa and fajita veggies and finish off with some guacamole, pico de gallo and squeeze of fresh lime.