Homemade Burrito Bowls

Ingredients

• 2 lb Beef Chuck (cut into 1‑inch cubes)
• 1 large Red Onion (diced)
• 5 pieces Mixed Chilies (jalapeño, serrano, etc.) (soaked in hot water then blended)
• 4 cup Water or Beef Stock (for simmering the beef)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (ground)
• 1 tsp Dried Oregano
• 0.5 tsp Allspice
• 1 tsp Ground Cumin
• 2 cup Whole Milk (for cheese sauce)
• 4 slice American Cheese (shredded or sliced)
• 0.5 cup Chihuahua Cheese (shredded)
• 0.5 cup Oaxaca Cheese (shredded)
• 0.5 cup Cotija Cheese (crumbled)
• 0.25 cup Green Chilies (chopped)
• 1 cup White Rice (uncooked, long grain)
• 0.5 cup Fresh Cilantro (chopped)
• 1 Lime (juiced)
• 1 can (15 oz) Black Beans (drained and rinsed)

Instructions

1. Soak Chilies

   Place the whole chilies in a heat‑proof bowl, cover with hot water (just off the boil), and let sit for 10 minutes to soften.

   Time: PT10M

2. Blend Chili Puree

   Drain the softened chilies, add them to the blender with ¼ cup of the soaking water, and blend until completely smooth.

   Time: PT5M

3. Cube Beef and Dice Onion

   Trim any excess fat from the beef chuck and cut into 1‑inch cubes. Dice the red onion into medium pieces.

   Time: PT10M

4. Build the Beef Stew

   In the large pot, combine the beef cubes, diced onion, and blended chili puree. Add 4 cups water or beef stock, then season with salt, black pepper, oregano, allspice, and cumin. Bring to a rolling boil, then reduce to a low simmer.

   Time: PT15M

   Temperature: medium‑high to boil, then low simmer

5. Simmer Beef Until Tender

   Cover the pot and let the mixture simmer gently for 1½ hours, stirring occasionally. The beef is done when it is fork‑tender and easily shreds.

   Time: PT1H30M

   Temperature: low simmer

6. Cook Cilantro Lime Rice

   Rinse 1 cup white rice until water runs clear. Cook with 2 cups water in a saucepan or rice cooker (≈15‑20 min). Once cooked, fluff with a fork and stir in ½ cup chopped cilantro and the juice of one lime.

   Time: PT20M

   Temperature: 212°F to boil, then low

7. Warm Black Beans

   Drain and rinse the canned black beans. Heat them in a small saucepan over medium heat for 5 minutes, seasoning with a pinch of salt if desired.

   Time: PT5M

   Temperature: medium

8. Prepare Triple‑Cheese Queso

   In a saucepan, warm the whole milk over medium heat. Add the American cheese slices, stirring until fully melted. Stir in shredded Chihuahua, Oaxaca, and crumbled Cotija cheeses along with the chopped green chilies. Continue stirring until the sauce thickens and coats the back of a spoon, about 8‑10 minutes.

   Time: PT10M

   Temperature: medium

9. Assemble Burrito Bowls

   Divide the cilantro lime rice among four bowls. Top each with a generous scoop of black beans, shredded beef, and a drizzle of the hot triple‑cheese queso. Garnish with extra cilantro and a sprinkle of Cotija cheese.

   Time: PT5M

Nutrition Facts

Calories

1175

Protein

45 g

Carbohydrates

100 g

Fat

55 g

Fiber

10 g

Ingredient Substitutions

• Instead of Beef Chuck: Beef stew meat, Sirloin tip
• Instead of Red Onion: Yellow onion
• Instead of Mixed Chilies (jalapeño, serrano, etc.): Canned chipotle peppers in adobo
• Instead of Water or Beef Stock: Vegetable stock
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Dried Oregano: Mexican oregano
• Instead of Ground Cumin: Coriander
• Instead of Whole Milk: Half‑and‑half
• Instead of American Cheese: Processed cheese
• Instead of Chihuahua Cheese: Monterey Jack
• Instead of Oaxaca Cheese: Mozzarella
• Instead of Cotija Cheese: Feta
• Instead of Green Chilies: Jalapeño
• Instead of White Rice: Brown rice
• Instead of Fresh Cilantro: Parsley
• Instead of Lime: Lemon
• Instead of Black Beans: Pinto beans

Equipment Needed

• Large Pot
• Blender
• Cutting Board
• Chef's Knife
• Measuring Cups and Spoons
• Saucepan
• Wooden Spoon
• Rice Cooker or Medium Saucepan
• Serving Bowls

Critical Steps — Do Not Skip

• Build the Beef Stew (step 4)
• Simmer Beef Until Tender (step 5)
• Prepare Triple‑Cheese Queso (step 8)

Chef Tips from the Video

• For an extra smoky flavor, toast the chilies briefly before soaking.
• A pressure cooker can reduce the beef simmer time to 30‑40 minutes without sacrificing tenderness.
• Finish the queso with a pinch of smoked paprika for a subtle depth.

Troubleshooting

Storage

Refrigerator: Store cooked beef, rice, beans, and cheese sauce in separate airtight containers for up to 4 days.

Freezer: Freeze the cooked beef stew (without cheese sauce) in freezer‑safe bags for up to 2 months; reheat before adding queso.

Room temperature: Do not leave assembled bowls at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the beef stew a day ahead; reheat gently and add fresh cheese sauce before serving.
• Cilantro lime rice can be prepared in advance and reheated with a splash of water.
• Store the cheese sauce separately and reheat over low heat, adding a little milk if it thickens too much.

Frequently Asked Questions