Meal-Prep Barbacoa Burrito Bowls

By Sprig Originals ✓ · cooked up in Sprig

Smoky chipotle-braised beef chuck shredded into its own cooking juices, plus cilantro-lime rice, cumin black beans and a bright pico. Braise the beef once on Sunday, store the components separately, and you can build a fast-casual-style bowl in about two minutes any night of the week.

Ingredients

• 3 lb boneless beef chuck roast, cut into 3-inch chunks
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp vegetable oil
• 1 large yellow onion, roughly chopped
• 5 cloves garlic, smashed
• 4 canned chipotle peppers in adobo, plus 2 tbsp of the adobo sauce
• 1/4 cup apple cider vinegar
• 2 tbsp fresh lime juice
• 1 tbsp ground cumin
• 1 tbsp dried oregano (Mexican if available)
• 1/2 tsp ground cloves
• 2 cups low-sodium beef broth
• 3 bay leaves

• 2 cups long-grain white rice, rinsed
• 1 tbsp vegetable oil
• 3 cups water
• 1 bay leaf
• 1 1/2 tsp kosher salt
• 3 tbsp fresh lime juice
• 1 tsp lime zest
• 3/4 cup chopped fresh cilantro (leaves and tender stems)

• 1 tbsp vegetable oil
• 1/2 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tsp ground cumin
• 2 cans (15 oz each) black beans, drained but not rinsed
• 1/2 cup water or chicken broth
• 1/2 tsp kosher salt

• 4 Roma tomatoes, seeded and diced
• 1/2 small red onion, finely diced
• 1 jalapeño, seeded and minced
• 1/3 cup chopped fresh cilantro
• 2 tbsp fresh lime juice
• 2 cups frozen fire-roasted corn, thawed
• 4 cups shredded romaine lettuce
• 1 cup shredded Monterey Jack cheese
• 1 cup sour cream
• 2 avocados (sliced at serving time)
• Lime wedges and hot sauce, for serving

Instructions

1. Make the barbacoa braising sauce: in a blender, combine the onion, smashed garlic, chipotles and 2 tbsp adobo, cider vinegar, lime juice, cumin, oregano, ground cloves and 1 cup of the beef broth. Blend 45 seconds until completely smooth.
2. Pat the beef chunks very dry and season all over with the 2 tsp salt and 1 tsp pepper. Heat the 2 tbsp oil in a large Dutch oven over medium-high until it shimmers, about 2 minutes.
3. Sear the beef in two batches, 3 to 4 minutes per side, until deeply browned. Don't crowd the pot — browning is where most of the flavor comes from. Transfer seared beef to a plate.
4. Pour off all but about 1 tbsp of fat. Add the blended sauce (stand back, it will spatter) and cook over medium-high, scraping the browned bits off the bottom, until it darkens and thickens slightly, 4 to 5 minutes.
5. Return the beef and any juices to the pot. Add the remaining 1 cup broth and the bay leaves. The liquid should come about two-thirds up the meat; add a splash more broth if needed. Bring to a bare simmer.
6. Cover and braise in a 325°F oven for 3 to 3 1/2 hours, turning the meat once at the halfway point, until a fork slides in with no resistance and the beef pulls apart in strands.
7. Transfer the beef to a bowl and shred with two forks, discarding any large hard fat. Skim the fat off the braising liquid, discard the bay leaves, then return the shredded beef to the pot and simmer uncovered over medium 5 to 8 minutes, until the meat is glossy and coated but still saucy. Taste and add salt and a squeeze of lime.
8. Meanwhile, make the rice: heat 1 tbsp oil in a saucepan over medium, add the rinsed and drained rice and toast 1 minute. Add the water, bay leaf and 1 1/2 tsp salt, bring to a boil, then cover and cook on low 15 minutes. Off the heat, rest covered 10 minutes, then discard the bay leaf and fluff with a fork while tossing in the lime juice, zest and cilantro.
9. Make the beans: heat 1 tbsp oil in a skillet over medium, cook the diced onion 4 minutes until soft, add the garlic and cumin and cook 30 seconds until fragrant. Add the beans, water and 1/2 tsp salt and simmer 8 to 10 minutes, mashing a few beans against the pan to thicken. Keep them a little loose.
10. Make the pico de gallo: stir together the tomatoes, red onion, jalapeño, cilantro, 2 tbsp lime juice and 1/2 tsp salt. Let it sit at least 10 minutes. Toss the thawed corn with a pinch of salt and 1 tbsp of the pico's liquid for a quick corn salsa.
11. To serve now: layer rice, beans, a generous scoop of barbacoa with its juices, then lettuce, pico, corn, cheese, sour cream and sliced avocado. Finish with lime and hot sauce.
12. To meal-prep: cool everything to room temperature (no more than 2 hours), then pack rice, beans, barbacoa, pico and corn in separate airtight containers and refrigerate up to 4 days. To build a bowl, microwave rice, beans and barbacoa together in a bowl, covered, for 2 to 3 minutes, stirring once, then top with the cold fixings and slice the avocado fresh.

Chef's tips

Nutrition (per serving, estimated)

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