Dinner · 245 min · mexican

Copycat Barbacoa Bowl (Chipotle’s style)

Beef chuck roast does the heavy lifting here, with chipotle peppers in adobo rounding it out. A Mexican dinner that takes 245 minutes, start to finish. The macros do the talking: 44g protein, 40g carbs, and 11g fat in every 440-calorie serving. Naturally high-protein and gluten-free, it scales cleanly if you are cooking for more than one.

Ingredients

• 12 oz Beef chuck roast
• 2 tbsp Chipotle peppers in adobo
• 2 tbsp Apple cider vinegar
• 1 cup Beef broth
• 1 cup Brown rice
• 1/2 cup Black beans
• 1/2 cup Fresh tomato salsa
• 2 tbsp Shredded light Monterey jack
• 1/4 cup Plain Greek yogurt
• 2 cups Romaine lettuce
• 1 tsp Cumin
• 1 tsp Dried oregano
• 2 Bay leaves

Steps

1. Rub the beef with salt, cumin, and oregano, then sear hard on all sides — the browned crust becomes the broth’s flavor.
2. Braise low and slow in the broth, chipotles, vinegar, and bay leaves 3.5 hours until it shreds with a fork.
3. Rest the meat 15 minutes in its liquid, then shred against the grain and spoon some braising liquid back over it.
4. Make the cilantro-lime rice while the beef rests — rice and beef finish at the same time this way.
5. Warm the beans with a pinch of cumin so they echo the barbacoa instead of tasting plain.
6. Bowl it up: rice, beans, barbacoa, salsa, cheese, yogurt, lettuce — and finish with a spoonful of the braising juices over the top.

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