Eosinophilic Esophagitis Friendly Whole30 Smoky Chipotle Barbacoa Beef Bowls
Total time4 hr 40 min
Prep time25 min
Cook time15 min
5.0(14)
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Learn more →Ingredients
4 servings
For the barbacoa
- 2.5 lb beef chuck roast, cut into 3-inch chunks
- 1 tbsp avocado oil
- 1 tsp salt
- ½ tsp black pepper
- 3 chipotle peppers in adobo sauce (from a can), plus 2 tbsp adobo sauce
- 1 cup beef broth
- 2 tbsp apple cider vinegar
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp ground coriander
- 2 bay leaves
For the cauliflower rice
- 1 medium head cauliflower, cut into florets
- 1 tbsp avocado oil
- ¼ tsp salt
For the pico de gallo
- 3 medium roma tomatoes, diced
- ¼ cup fresh cilantro, roughly chopped
- 1 jalapeño, seeded and finely diced
- 2 tbsp fresh lime juice (about 1 lime)
- ¼ tsp salt
For serving
- 2 ripe avocados, sliced or diced
- 1 lime, cut into wedges
- fresh cilantro sprigs, for garnish (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Pat the chuck roast chunks dry with paper towels and season all over with 1 tsp salt and ½ tsp black pepper.
- 2
Heat 1 tbsp avocado oil in a Dutch oven over medium-high heat until shimmering. Working in batches to avoid crowding, sear the beef chunks on all sides until deeply browned, about 3–4 minutes per side. Transfer the seared pieces to a plate and repeat with the remaining chunks.
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