Chipotle Style Barbacoa Bowls
39 ingredients · 7 steps · from Cooking Con Claudia
Ingredients
- chile chipotles in adobo sauce
- 5 garlic cloves
- 1/4 cup apple cider vinegar
- 1/4 cup freshly squeezed lime juice
- 2 cups beef broth
- spices
- large chunks of beef
- salt
- black pepper
- onion
- bay leaves
- 3 cups corn
- 1 roasted poblano pepper
- cilantro
- 2 jalapeños
- 1/4 onion (for corn salsa)
- juice of 1 lime lime juice (for corn salsa)
- 1 tsp salt (for corn salsa)
- 3/4 cup sour cream
- 4 roasted jalapeños
- 2 garlic cloves (for sauce)
- 1/2 tsp ground cumin
- onion powder
- 1 tbsp butter
- jalapeño (for queso)
- 1 roasted poblano pepper (for queso)
- garlic (for queso)
- evaporated milk
- Roma tomato
- chipotle (for queso)
- ground cumin (for queso)
- cornstarch
- 2 tbsp milk (to dissolve cornstarch)
- 2 cups white cheddar and pepper jack cheese
- cilantro lime rice
- pinto beans
- fajita vegetables
- guacamole
- pico de gallo
Steps
- Make adobo sauce: blend chipotles in adobo, garlic cloves, apple cider vinegar, lime juice, beef broth, and spices until smooth.
- Season beef chunks with salt and black pepper. Add to pressure cooker with adobo sauce, additional beef broth, onion, and bay leaves. Pressure cook on high for 1 hour 10 minutes.
- Remove cooked beef, shred it, then return to the broth. Remove bay leaves and onion.
- Make corn salsa: mix corn, roasted poblano pepper, cilantro, jalapeños, onion, lime juice, and salt. Refrigerate.
- Make cilantro lime sauce: blend sour cream, roasted jalapeños, cilantro, garlic, lime juice, cumin, onion powder, and salt until smooth. Refrigerate.
- Make queso blanco: melt butter over medium-low heat. Saute onion and jalapeño for 2 minutes. Add roasted poblano and garlic, saute 30 seconds. Add evaporated milk and heat. Add Roma tomato, chipotle, cumin, and salt. Add dissolved cornstarch and whisk until thickened. Slowly add grated cheese and melt.
- Assemble bowls: layer cilantro lime rice, pinto beans, fajita vegetables, barbacoa, guacamole, pico de gallo, corn salsa, and cilantro lime sauce. Serve queso blanco on the side.
Recipe extracted by Foodle from “Chipotle Style BARBACOA BOWLS at home… but better!!! ” by Cooking Con Claudia. Quantities follow the video and may be approximate — watch the original for technique.
