Beef Barbacoa Bowls

Ingredients

• 2.5 lb Beef stew meat
• 2 tsp Kosher salt
• 1 tsp Black pepper
• 2 tbsp Neutral oil
• 0.5 medium White onion, chopped
• 5 cloves Garlic cloves
• 2 Chipotle peppers in adobo, 2-3 peppers
• 2 tbsp Adobo sauce
• 0.25 cup Fresh lime juice
• 2 tbsp Apple cider vinegar
• 1 cup Beef broth
• 1 tbsp Ground cumin
• 2 tsp Dried Mexican oregano
• 0.25 tsp Ground cloves
• 2 Bay leaves
• 1 tsp Brown sugar
• Cilantro-lime rice, for serving
• Black beans, for serving
• Corn, for serving
• Pico de gallo, for serving
• Avocado, sliced, for serving
• Pickled red onions, for serving
• Cotija or queso fresco, crumbled, for serving
• Fresh cilantro, for serving
• Lime wedges, for serving

Instructions

1. Season the beef stew meat with kosher salt and black pepper.
2. Heat neutral oil in a Dutch oven over medium-high heat. Brown the beef thoroughly in batches.
3. Blend the chopped onion, garlic cloves, chipotle peppers, adobo sauce, fresh lime juice, apple cider vinegar, beef broth, ground cumin, Mexican oregano, ground cloves, and optional brown sugar until smooth.
4. Pour the blended sauce into the Dutch oven with the browned beef. Scrape up the browned bits from the bottom.
5. Return all the beef to the pot and add the bay leaves.
6. Cover and simmer gently for 2-2.5 hours until the beef is very tender.
7. Remove the bay leaves.
8. Break the beef into coarse chunks or light shreds. Do not pulverize — leave some texture.
9. Simmer uncovered for 10-15 minutes so the beef absorbs the concentrated sauce.
10. Build bowls with cilantro-lime rice, black beans, corn, the barbacoa beef, and desired toppings.
11. Finish with crumbled cotija or queso fresco, fresh cilantro, and lime wedges.

Chef's Notes

Stew meat is usually cut from tougher beef muscles and benefits from low, moist cooking until connective tissue softens. The most important doneness cue is fork-tender beef. Heat Guidance: 2 chipotles = moderate heat. 3 chipotles = noticeably spicy. Heat levels vary by pepper and brand. Allergens: Contains milk if cheese toppings are included. Storage: Refrigerate the barbacoa beef in airtight containers for up to 4 days. Store hot components separately from fresh toppings like avocado and pico de gallo. Reheating: Reheat the beef gently on the stovetop or in the microwave. Build bowls fresh with new rice and toppings. Nutrition: Nutrition is calculated for the beef and sauce only. Bowl base (rice, beans) and toppings will add additional calories, fat, and carbohydrates.

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