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Barbacoa Beef, Cilantro Lime Rice, and Guacamole

Slow-cooked beef, zesty rice, and creamy guacamole come together for the perfect hearty yet fresh meal.
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Prep Time 20 minutes
Cook Time (Slow Cooker) 8 hours
Total Time 8 hours 20 minutes
Servings: 6 Servings
Course: Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

For the Barbacoa Beef:
  • 3 pounds beef chuck roast cut into large chunks
  • 3 tablespoons vegetable oil
  • 3 chipotle peppers in adobo sauce chopped
  • 1 tablespoon adobo sauce from the can
  • 4 cloves garlic minced
  • 1 large onion chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cloves
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 cup beef broth
  • ¼ cup apple cider vinegar
  • Juice of 2 limes
  • Juice of 1 orange
  • 2 bay leaves
For the Cilantro Lime Rice:
  • 2 cups long-grain white rice
  • 4 cups chicken broth or water
  • 2 tablespoons olive oil or butter
  • 1 teaspoon salt
  • Juice and zest of 2 limes
  • ½ cup fresh cilantro chopped
For the Guacamole:
  • 4 ripe avocados
  • Juice of 2 limes
  • ½ red onion finely diced
  • 1 jalapeño minced (optional for heat)
  • ½ cup fresh cilantro chopped
  • 1 medium tomato diced
  • Salt and black pepper to taste

Method
 

  1. Sear beef, blend sauce, and slow-cook with spices and citrus until tender. Shred into sauce.
  2. Rinse rice, toast lightly, then cook in broth. Fluff and stir in lime juice, zest, and cilantro.
  3. Mash avocados with lime, onion, cilantro, tomato, and seasoning for guacamole.
  4. Serve beef over rice with guacamole on the side or on top.