BEEF BURRITO BOWLS

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BEEF BURRITO BOWLS

Yield 4

Prep time

30 Min

Cook time

2 Hour

Total time

2 H & 30 M

Ingredients

Stewed Beef

• 4 Guajillo peppers soaked in hot water
• 1 lb beef chuck, cut into bite sized cubes
• 1 red onion, cut into bite sized cubes
• 1 cup water or stock
• ½ tsp salt
• ¼ tsp pepper
• ¼ tsp dried oregano
• ¼ tsp cumin
• ⅛ tsp allspice

Queso Sauce

• 1 cup whole milk
• 3 slices american cheese
• 1 small can chopped green chilis
• ½ cup shredded mexican three cheese blend (chihuahua, oaxaca and cotija)
• 1 Tbsp chipotle sauce

Beans and Cilantro Rice

• 2 cups cooked white rice
• ½ lime, juiced
• ¼ cup chopped cilantro
• Salt to taste
• 1 can black beans, drained and rinsed

Instructions

1. To a blender add the soaked peppers along with ½ cup of the soaking liquid. Blend until smooth and set aside.
2. Heat a large pan over high heat and add a light drizzle of oil, add the beef chuck and sear on all sides, about 2-3 minutes. Pour in the chili puree, red onion, water and all the salt and spices. Stir to combine and bring to a boil. Lower the heat so the liquid is simmering then cover and let cook low and slow for 1 ½-2 hours, until the meat is tender and the liquid has reduced into a sauce.
3. While the meat is cooking, make the queso sauce: heat the milk in a large pot or saucepan over medium heat until steaming. Add the american cheese, green chilis and shredded cheese blend. Stir over medium low heat until the sauce thickens and cheese melts. Stir in the chipotle sauce and remove from the heat until ready to serve.
4. Assemble the bowl: Stir together the white rice, lime juice and chopped cilantro. Add the rice to a bowl, top with black beans, stewed beef and drizzle with queso sauce.

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