Chipotle’s Barbacoa 🌶️ recipe ⬇️

Ingredients

• 2 lb Beef Chuck Roast (trimmed and cut into 2‑inch cubes)
• 4 cup Beef Broth (low‑sodium)
• 2 tbsp Chipotle Peppers in Adobo Sauce (finely minced)
• 4 pcs Garlic Cloves (minced)
• 1 medium Onion (diced; reserve half for fajita veggies)
• 1 tsp Ground Cumin
• 2 tsp Dried Oregano (Mexican oregano preferred)
• 2 tbsp Lime Juice (freshly squeezed)
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 1 cup Long Grain White Rice (rinsed)
• 2 cup Water
• 2 tbsp Fresh Cilantro (chopped)
• 1 large Red Bell Pepper (sliced into strips)
• 1 large Green Bell Pepper (sliced into strips)
• 1 medium Yellow Onion (sliced)
• 1 tbsp Olive Oil (for sautéing veggies)
• 1 whole Avocado (sliced (optional topping))
• 0.5 cup Shredded Cheddar Cheese (optional topping)
• 0.5 cup Sour Cream (optional topping)

Instructions

1. Prep All Ingredients

   Dice the onion, mince the garlic, mince the chipotle peppers, slice the bell peppers and the remaining onion, and rinse the rice. Roughly cut the beef chuck into 2‑inch cubes.

   Time: PT10M

2. Sear the Beef (optional but adds flavor)

   Set the pressure cooker to sauté mode, add 1 tbsp olive oil, and brown the beef cubes in batches until all sides are caramelized, about 3‑4 minutes per batch. Remove and set aside.

   Time: PT5M

   Temperature: Medium‑High

3. Build the Barbacoa

   Add the remaining oil if needed, then sauté the diced onion and garlic for 2 minutes. Stir in chipotle peppers, cumin, oregano, salt, and pepper. Return the beef to the pot, pour in 4 cups beef broth, and stir. Close the lid and set to high pressure for 30 minutes.

   Time: PT30M

   Temperature: High Pressure

4. Natural Pressure Release

   Allow the pressure cooker to release pressure naturally for 10 minutes, then quick‑release any remaining pressure. Open the lid and shred the beef with two forks, mixing it with the cooking liquid. Stir in lime juice.

   Time: PT10M

5. Cook the Cilantro‑Lime Rice

   In a saucepan, combine 1 cup rinsed rice, 2 cups water, and ½ tsp salt. Bring to a boil, reduce to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork and stir in lime juice and chopped cilantro.

   Time: PT20M

   Temperature: Medium

6. Sauté Fajita Veggies

   Heat 1 tbsp olive oil in a skillet over medium‑high heat. Add sliced red and green bell peppers and sliced onion. Season with a pinch of salt and pepper, and sauté for 8‑10 minutes until softened and slightly charred.

   Time: PT10M

   Temperature: Medium‑High

7. Assemble the Bowls

   Divide the cilantro‑lime rice among four bowls, top with a generous scoop of shredded barbacoa, add a portion of sautéed fajita veggies, and finish with optional avocado slices, shredded cheese, and a dollop of sour cream.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

30g

Carbohydrates

70g

Fat

15g

Fiber

8g