$80 for bulk mexican pulled beef and veggie rice – first meal is burrito bowl
$80 for bulk mexican pulled beef and veggie rice – first meal is burrito bowl
by orangutanchutney
2 Comments
orangutanchutney
Combined two solid recipes that costs a little bit for all the veg and meat, but I had enough leftovers for days that I could use as a base for other meals like quesadillas, burritos or even bbq chicken on this rice works well.
Here’s the ingredients For the pulled beef:
* 2kg chuck beef * 1 cup beef stock * 1/2 cup apple cider vinegar * 1 lemon * 2-3 cloves garlic * 1 onion * 4 chipotles in adobo sauce $ OR 4 dried chipotles $$ OR I used what I had available which was dried guajillo and morita chilies * 2 tbps vegetable oil
For the mexican veggie rice:
* 1 cup rice * 1 1/2 cup chicken or vegetable stock * 2 tbps tomato paste * 1 capsicum / bell pepper * 2 carrots * 2-3 cloves garlic * 1 onion * 1 can black beans * 1 tpbs olive oil
For assembling the burrito bowl:
* sliced jalapenos * grated tasty cheese to garnish * 1/2 sliced avocado * 1/2 cup spinach * cilantro to garnish * 1-2 tbps greek yoghurt OR sour cream
orangutanchutney
Here’s the method to cook it:
* start by cutting the meat into 10 to 12 pieces and rubbing salt and pepper on each piece * then dice the onions, carrots and capsicum * peel and finely chop the garlic cloves * if using dried chillies, de-seed them * add vegetable oil to a skillet on high heat. in batches, sear each piece until golden brown * then add oil to a pot on medium heat with half the garlic and onion * add cumin, oregano and chillies, as well as beef stock, apple cider vinegar and lemon juice * heat on low until the chillies are softened * let it cool then add to a blender and carefully blend until smooth * add the meat and sauce to your pot of choice and cook until super tender* * to cook the rice add the remaining veggies, rice and chicken stock to a pot * mix it, then put on a lid and bring to the boil * reduce to a simmer then cook for 15 minutes * tilt the pot to check all the water has been absorbed * then add the black beans, mix and put on the lid and rest for 10 minutes * fluff the rice with a fork * now add the cooked beef to a bowl * saute the leftover sauce to thicken it if needed * then use two forks to shred the beef to desired chunkiness * add some of the leftover sauce to the beef and mix * now build your burrito bowl! add the beef, rice and your favourite toppings
To cook the pulled beef, there’s a couple of options depending on what you have available at home:
1. Instant pot (pressure cooker) – cook on high pressure using the meat/stew option (roughly 35 minutes), then press the quick release valve 2. Slow cooker / Pot – cook low and slow for roughly 8 hours, or until the meat pulls apart effortlessly
If you want to see a video of me making it, I posted the recipe here on my instagram:
2 Comments
Combined two solid recipes that costs a little bit for all the veg and meat, but I had enough leftovers for days that I could use as a base for other meals like quesadillas, burritos or even bbq chicken on this rice works well.
Here’s the ingredients
For the pulled beef:
* 2kg chuck beef
* 1 cup beef stock
* 1/2 cup apple cider vinegar
* 1 lemon
* 2-3 cloves garlic
* 1 onion
* 4 chipotles in adobo sauce $ OR 4 dried chipotles $$ OR I used what I had available which was dried guajillo and morita chilies
* 2 tbps vegetable oil
For the mexican veggie rice:
* 1 cup rice
* 1 1/2 cup chicken or vegetable stock
* 2 tbps tomato paste
* 1 capsicum / bell pepper
* 2 carrots
* 2-3 cloves garlic
* 1 onion
* 1 can black beans
* 1 tpbs olive oil
For assembling the burrito bowl:
* sliced jalapenos
* grated tasty cheese to garnish
* 1/2 sliced avocado
* 1/2 cup spinach
* cilantro to garnish
* 1-2 tbps greek yoghurt OR sour cream
Here’s the method to cook it:
* start by cutting the meat into 10 to 12 pieces and rubbing salt and pepper on each piece
* then dice the onions, carrots and capsicum
* peel and finely chop the garlic cloves
* if using dried chillies, de-seed them
* add vegetable oil to a skillet on high heat. in batches, sear each piece until golden brown
* then add oil to a pot on medium heat with half the garlic and onion
* add cumin, oregano and chillies, as well as beef stock, apple cider vinegar and lemon juice
* heat on low until the chillies are softened
* let it cool then add to a blender and carefully blend until smooth
* add the meat and sauce to your pot of choice and cook until super tender*
* to cook the rice add the remaining veggies, rice and chicken stock to a pot
* mix it, then put on a lid and bring to the boil
* reduce to a simmer then cook for 15 minutes
* tilt the pot to check all the water has been absorbed
* then add the black beans, mix and put on the lid and rest for 10 minutes
* fluff the rice with a fork
* now add the cooked beef to a bowl
* saute the leftover sauce to thicken it if needed
* then use two forks to shred the beef to desired chunkiness
* add some of the leftover sauce to the beef and mix
* now build your burrito bowl! add the beef, rice and your favourite toppings
To cook the pulled beef, there’s a couple of options depending on what you have available at home:
1. Instant pot (pressure cooker) – cook on high pressure using the meat/stew option (roughly 35 minutes), then press the quick release valve
2. Slow cooker / Pot – cook low and slow for roughly 8 hours, or until the meat pulls apart effortlessly
If you want to see a video of me making it, I posted the recipe here on my instagram:
[https://www.instagram.com/reel/C_4NrHUNFFV](https://www.instagram.com/reel/C_4NrHUNFFV/)