Making The Chipotle Burrito Bowl At Home

Ingredients

• 2 lb Wagyu Brisket (fatty, trimmed into large chunks)
• 2 lb Beef Cheeks (trimmed, cut into pieces)
• 2 tbsp Vegetable Oil (for searing)
• 12 clove Garlic (8 for braise, 4 for beans)
• 3 piece Bay Leaves
• 1 piece Cinnamon Stick
• 4 piece Guajillo Chilies (whole, stems removed)
• 2 tsp Ground Cumin
• 2 cup Beef Stock (low‑sodium)
• 2 piece Lime (juiced, zest of one used later)
• 1 lb Pinto Beans (dry, rinsed)
• 6 oz Bacon (cut into 1‑inch cubes)
• 0.5 lb Chorizo (crumbled)
• 1 cup Cherry Tomatoes
• 1 piece Yellow Onion (finely diced)
• 2 piece Serrano Chilies (thinly sliced with seeds)
• 2 tsp Smoked Paprika
• 1 tsp Dried Mexican Oregano
• 0.25 tsp Ground Cinnamon
• 1 tsp Chipotle Powder
• 2 cup Chicken Stock (low‑sodium)
• 2 cup Medium Grain Rice (washed)
• 0.33 cup Unsalted Butter (cut into pieces)
• 0.5 cup Cilantro (finely chopped, plus stems for salsa)
• 1 lb Tomatillos (husked)
• 1 piece Sweet Onion (halved, peeled)
• 2 piece Jalapeños (charred, skins removed)
• 0.33 cup Lime Juice (freshly squeezed)
• 2 piece Avocado (seeded, peeled, sliced)
• 1 cup Monterey Jack Cheese (grated)
• 1 cup Low‑Moisture Mozzarella (grated)
• 0.5 cup Sour Cream (plain)

Instructions

1. Trim and Season Beef

   Pat the brisket and beef cheeks dry, trim excess silver skin, and cut into large chunks. Season generously with salt.

   Time: PT10M

2. Sear the Beef

   Heat vegetable oil in a large skillet or Dutch oven over high heat until shimmering. Add the beef pieces in a single layer, searing each side about 3 minutes until deep brown. Work in batches to avoid overcrowding.

   Time: PT10M

   Temperature: high heat

3. Braise the Beef

   Return all seared beef to the pot. Add garlic cloves, bay leaves, cinnamon stick, whole guajillo chilies, ground cumin, beef stock, and the juice (and bodies) of two limes. Bring to a light simmer, cover, and place in a pre‑heated oven at 350°F for 3 hours, checking once to add more stock if needed.

   Time: PT3H

   Temperature: 350°F

4. Shred the Barbacoa

   Remove the tender beef from the pot and shred with two forks or by hand. Return the shredded meat to the braising liquid and stir in the rendered fat; season with additional salt if needed.

   Time: PT5M

5. Prepare Pinto Beans

   Rinse 1 lb dry pinto beans and place in a large pot with at least 4 cups water. Bring to a boil, then reduce to a gentle simmer, adding water as needed, until beans are tender (about 1 hour).

   Time: PT1H5M

   Temperature: medium simmer

6. Cook Bacon and Chorizo

   In a separate skillet over medium heat, cook the bacon cubes until crisp and browned, about 3–5 minutes. Add the crumbled chorizo and continue cooking until fully cooked, about 2 minutes.

   Time: PT7M

   Temperature: medium

7. Add Vegetables and Spices to Beans

   To the bacon‑chorizo mixture add cherry tomatoes, diced yellow onion, sliced serrano chilies, and sliced garlic. Sauté 1–2 minutes until the tomatoes begin to burst. Stir in smoked paprika, Mexican oregano, ground cinnamon, and chipotle powder; toast for 1 minute.

   Time: PT5M

   Temperature: medium‑high

8. Simmer the Charro Beans

   Add 2 cups chicken stock and the cooked pinto beans (including a couple of tablespoons of their cooking water) to the skillet. Stir, bring to a simmer, and cook 10 minutes so the flavors meld. Adjust salt generously.

   Time: PT10M

   Temperature: medium

9. Wash and Cook Rice

   Rinse 2 cups medium‑grain rice until water runs clear. Transfer to a rice cooker, add 2 cups water, and start the cooking cycle (approximately 20 minutes).

   Time: PT25M

10. Finish Cilantro‑Lime Rice

    When the rice is done, fluff it into a large bowl. Add the zest of one lime, 1/3 cup unsalted butter, and gently fold until butter coats each grain. Season with salt, stir in ½ cup chopped cilantro and the juice of 1–2 limes. Mix gently to keep grains separate.

    Time: PT5M

11. Char Tomatillos, Onion, and Jalapeños

    Place husked tomatillos, halved sweet onion, and whole jalapeños on a wire rack over a high flame or grill. Char until lightly blackened in spots (about 8‑10 minutes), turning occasionally. Remove and let steam in a covered bowl for 5 minutes.

    Time: PT15M

    Temperature: high flame

12. Blend Salsa Verde

    Transfer the charred tomatillos, onion, and jalapeños (seeds and stems removed) to a blender. Add ½ bunch cilantro, 7 garlic cloves, ⅓ cup fresh lime juice, and salt to taste. Blend until smooth.

    Time: PT5M

13. Prepare Accoutrements

    Slice the avocados, grate Monterey Jack and mozzarella together, and set plain sour cream aside.

    Time: PT5M

14. Assemble the Burrito Bowl

    In a serving bowl, layer cilantro‑lime rice, then a generous scoop of charro beans, a handful of the cheese blend, sliced avocado, shredded barbacoa beef, a dollop of sour cream, and a spoonful of salsa verde. Finish with a few fresh cilantro leaves and an optional drizzle of hot sauce.

    Time: PT5M

Nutrition Facts

Calories

1100

Protein

45 g

Carbohydrates

95 g

Fat

55 g

Fiber

12 g