Beef Barbacoa Bowls
Barbacoa is similar in spirit to my birria recipe, but the chipotle and lime give it a different flavor profile that leans smokier instead of tomato-forward. It's another long-simmer beef dish that rewards patience with beef tender enough to shred with a fork.
A long, slow simmer is what breaks down the chuck roast here, same as my other braised beef recipes, but the chipotle gives this one real smokiness. Lime juice added to the braise keeps it from tasting one-note.
This is mostly hands-off cooking once the beef goes into the pot, which makes it an easy one to start on a weekend and forget about. Black beans add fiber and bulk alongside the rice.
The recipe card has the full ingredient list and simmer time for the entire ten-portion batch. Let the beef cool before shredding and dividing everything into containers, then refrigerate what you'll eat within four days and freeze the rest. This barbacoa is smokier than my birria bowl, which is what sets them apart.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Beef Barbacoa Bowls
YIELD
10 portions
ESTIMATED NUTRITION
685 calories • 50g protein • 42g carbs • 33g fat per portion
What I really like about this recipe is how much smokiness the chipotle brings to a beef that's already tender from the long simmer.
Ingredients
• 5 lb beef chuck roast, cubed
• 7 1/2 cups cooked rice
• 2 cans black beans, drained
• 2 tbsp olive oil
• 5 tbsp chipotle chili powder and cumin
• 6 cloves garlic, minced
• 2 limes, juiced
• 3 bay leaves
Directions
1. Sear the beef in olive oil until browned on all sides.
2. Add garlic, spices, lime juice, bay leaves, and enough water to mostly cover; bring to a boil.
3. Cover and simmer 2 to 2.5 hours, until the beef shreds easily.
4. Shred the beef, then divide it evenly among 10 airtight meal-prep containers with rice and black beans.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
