Beef Barbacoa Bowls with Cilantro-Lime Rice

Instructions

1. 1Place the about 1360 g beef chuck roast into a slow cooker. Add the 2 chipotle peppers in adobo sauce, 2 tbsp adobo sauce, the 1 chopped onion, the 3 minced garlic cloves, 1 cup beef broth, 2 tbsp apple cider vinegar, 1 tsp cumin, 1 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper to the slow cooker. Stir all ingredients together until well combined.
2. 2Cover the slow cooker and cook on the low setting for 6 to 8 hours, or until the beef is very tender and easily shredded with a fork. The internal temperature of the beef should reach at least 88°C. The low setting on most slow cookers is approximately 93°C.
3. 3Carefully remove the cooked beef chuck roast from the slow cooker and place it on a clean cutting board or in a large bowl. Using two forks, shred the beef into small pieces. Return the shredded beef to the slow cooker with the cooking liquid and stir to coat all the beef thoroughly with the sauce.
4. 4While the beef is cooking, prepare the rice. In a medium saucepan with a lid, combine 1 cup white rice with 2 cups of water. Bring the water to a boil over high heat (approximately 100°C / 100°C), then reduce the heat to low, cover the saucepan, and simmer for 18 minutes, or until all the water has been absorbed and the rice is tender. Remove the saucepan from the heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork. Stir the 1/4 cup chopped cilantro and 1 tbsp lime juice into the cooked rice.
5. 5Serve the shredded beef barbacoa hot over portions of the cilantro-lime rice. Garnish with compliant toppings such as avocado slices or your favorite salsa.

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