If you’re a fan of Chipotle’s barbacoa, commonly added to a bowl with rice and other fresh, Mexican-style ingredients, be sure to try these delicious Barbacoa Burrito Bowls.
Pico de gallo, red tomatillo salsa, and guacamolefor serving
For the Cilantro Lime Cauliflower Rice
10ouncessteamable Cauliflower rice1 bag
2tablespoonschopped cilantro
2limesjuiced
½teaspoonground black pepper
For the Pico de Gallo
2roma tomatoesdiced
¼white oniondiced
½limecut into wedges
½tablespoonchopped cilantro
½teaspoonkosher salt
½teaspoonground black pepper
For the Red Tomatillo Salsa
3tomatillos
¼white onionchopped
3clovesgarlic
2chipotle peppers in adobo
2tablespoonschopped cilantro
1teaspoonground black pepper
1teaspoonA1 steak sauce
1 ½limesjuiced
For the Guacamole
1avocadosliced
¼white oniondiced
½limecut into wedges
½tablespoonchopped cilantro
¼teaspoonkosher salt
¼teaspoonground black pepper
Instructions
For the Barbacoa Burrito Bowls
Prepare the crockpot barbacoa meat and use 2 cups of it in this recipe.
2 cups barbacoa meat
Assemble the burrito bowls: Add ½ cup of cilantro lime cauliflower rice to a bowl. Top with ½ cup barbacoa meat, lettuce, cheese, pico de gallo, and a drizzle of tomatillo salsa. Add a dollop of Greek yogurt and guacamole and enjoy.
1 cup chopped butter lettuce, ½ cup shredded Monterey jack cheese, ¼ cup plain Greek yogurt, Pico de gallo, red tomatillo salsa, and guacamole, Cilantro lime cauliflower rice
For the Cilantro Lime Cauliflower Rice
Cook the cauliflower rice according to package instructions. Transfer the steamed cauliflower rice to a bowl. Stir in cilantro, juice from 2 limes, and pepper.
10 ounces steamable Cauliflower rice, 2 tablespoons chopped cilantro, 2 limes, ½ teaspoon ground black pepper
For the Pico de Gallo
In a small bowl combine the tomatoes, onion, juice from ½ lime, cilantro, salt, and pepper.
2 roma tomatoes, ¼ white onion, ½ lime, ½ tablespoon chopped cilantro, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
For the Red Tomatillo Salsa
Preheat the broiler. Cut the tomatillos in half. Place them face down in an oven-safe baking dish. Place the dish 5” from the broiler. Broil for 7 minutes, flip the tomatillos, and broil for 7 more minutes. Let the tomatillos cool for 5 minutes. Add the tomatillos and all remaining ingredients to a food processor bowl. Pulse for 15 seconds or until smooth.
3 tomatillos, ¼ white onion, 3 cloves garlic, 2 chipotle peppers in adobo, 2 tablespoons chopped cilantro, 1 teaspoon ground black pepper, 1 teaspoon A1 steak sauce, 1 ½ limes
For the Guacamole
In a small bowl, mix the avocado, onion, juice from ½ lime, cilantro, salt, and black pepper together. Use a fork or muddler to mash the avocado and mix ingredients.
1 avocado, ¼ white onion, ½ lime, ½ tablespoon chopped cilantro, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper
Notes
Storage: Store barbacoa beef, cauliflower rice, pico de gallo, red tomatillo salsa, and guacamole, in individual airtight containers in the refrigerator for up to 3 days. When ready to assemble, heat the beef and cauliflower rice and continue with the recipe as instructed.
Barbacoa Beef Recipe: Here is my favorite recipe for barbacoa beef.