Shredded Beef Chipotle Burrito Bowls

• 份量: 12 servings

配料

2 chipotle chiles in adobo from a can, (minced)

2 tablespoons apple cider vinegar

½ cup low-sodium beef broth

¼ cup salsa verde

6 garlic cloves

3 pounds boneless chuck roast (trimmed of excess fat and cut into 4 equal-sized chunks)

2 ½ teaspoon kosher salt

1 teaspoon pepper

2 teaspoon ground cumin

4 bay leaves

1 tablespoon dried oregano

4 cups prepared rice or cilantro rice

2 cups frozen fire roasted corn (defrosted)

Guacamole

Pico de gallo

Fresh cilantro leaves

Hot sauce

步骤

For the Beef (Instant Pot Method):

In the bottom of an instant pot, combine the adobo chiles, apple cider vinegar, broth, salsa verde, garlic, and stir until well combined.

Season the chuck roast on all sides with the salt, pepper, cumin, oregano and nestle into the sauce in the InstantPot. Add bay leaves.

Cover and ensure that the InstantPot is properly sealed. Cook on Manual High Pressure for 60 minutes.

When the cook time is complete, release the pressure in the InstantPot manually by carefully turning the valve to release. Once all of the pressure has fully released, carefully open the lid.

Using tongs, transfer the cook roast to a sheet pan and using two forks, shred the meat. Return the shredded meat to the sauce in the pot and toss until well coated. Let rest in the sauce for at least 10 minutes to really allow the sauce to coat the shredded beef all over and soak in.

For The Shredded Beef (Slow Cooker Method):

In the bottom of a slow cooker, combine the adobo chiles, apple cider vinegar, broth, salsa verde, garlic, and stir until well combined.

Season the chuck roast on all sides with the salt, pepper, cumin, oregano and nestle into the sauce in the Slow Cooker.

Add bay leaves.

Cover and cook on low for 8 to 10 hours.

When the cook time is complete, using tongs, transfer the cook roast to a sheet pan and using two forks, shred the meat.

Return the shredded meat to the sauce in the slow cooker and toss until well coated.

Let rest in the sauce for at least 10 minutes to really allow the sauce to coat the shredded beef all over and soak in.

Finish the Bowls:

To serve, layer the bowls with rice, then the shredded beef and finish with desired toppings. I like to serve mine topped with corn, guacamole, pico de gallo, cilantro, a little hot sauce, and a wedge of lime.

营养

• 卡路里: 464 kcal
• 总脂肪: 14 g
• 饱和脂肪: 6 g
• 不饱和脂肪: 8 g
• 反式脂肪: 1 g
• 胆固醇: 78 mg
• 钠: 633 mg
• 总碳水化合物: 56 g
• 膳食纤维: 2 g
• 总糖: 2 g
• 蛋白质: 27 g