Tex-Mex · main

Beef Barbacoa Burrito Bowl

Beef Barbacoa Burrito Bowl reads umami 8.5, richness 6.4 and citrus 4.3 on Palate's 0–10 flavor X-ray — a Tex-Mex main, about 3 hr 31 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.9 / 10
• Sweet & Fruity — 2.4 / 10
• Sour & Bright — 5.4 / 10
• Bitter & Earthy — 4.7 / 10
• Rich & Fat — 6.7 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Umami 8.5 · Richness 6.4 · Citrus 4.3 · Smoke 4.2 · Salinity 4.1 · Allium 3.9 · Sourness 3.8 · Heat 3.7 · Herbaceous 2.6 · Earthy 2.6 · Sweetness 2.0 · Warm Spice 1.8 · Fruity 1.2 · Bitterness 1.1 · Nutty 1.1 · Floral 0.7

What's in it (16)

• boneless beef chuck roast — 1361 g
• salt — 7 g
• vegetable oil — 14 g
• yellow onion — 110 g
• garlic — 18 g
• chipotle chile — 300 g
• tomato paste — 30 g
• cumin — 10 g
• dried leaf oregano — 1 g
• beef broth — 473 g
• bay — 2 g
• limes — 130 g
• long-grain white rice — 266 g
• water — 532 g
• cilantro — 15 g
• black beans — 425 g

Time & effort: about 3 hr 31 min (3 hr 26 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 215.9 kcal, 15.1 g protein, 8.2 g fat, 22 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Pat the beef dry and season all over with 1 teaspoon of the salt. Heat the oil in a large Dutch oven over high heat and sear the beef in two batches until deeply browned on at least two sides, 3-4 minutes per side; transfer to a plate.
2. Reduce the heat to medium, add the onion to the drippings, and saute, scraping up the browned bits, until softened and golden at the edges, 5-6 minutes.
3. Stir in the garlic, chipotles with their adobo sauce, tomato paste, cumin, and oregano; cook, stirring constantly, until fragrant and the tomato paste has darkened slightly, about 1 minute.
4. Return the beef and any collected juices to the pot. Add the broth and bay leaves, bring to a simmer, cover, and transfer to a 325°F oven. Braise until the beef is fork-tender and shreds easily, 2 1/2 to 3 hours.
5. About 30 minutes before the beef is ready, combine the rice, the water, and 1/4 teaspoon of the remaining salt in a medium saucepan. Bring to a boil, cover, reduce the heat to low, and cook until the water is absorbed and the rice is tender, 16-18 minutes; remove from the heat and let stand, covered, 5 minutes.
6. Fluff the rice with a fork and stir in the juice of one lime and half of the cilantro.
7. About 5 minutes before the beef is done, warm the black beans in a small saucepan over medium heat with a splash of water until heated through, 3-4 minutes.
8. Transfer the beef to a cutting board, discard the bay leaves, and shred the beef into bite-size pieces using two forks; return the shredded beef to the pot with the braising liquid and toss to coat.
9. Skim excess fat from the surface of the braising liquid, then season the beef with the juice of the remaining lime and salt to taste.
10. Divide the cilantro-lime rice among bowls, top with the barbacoa beef and black beans, and finish with the remaining cilantro.

Dishes with a similar flavor shape

• Quesabirria Tacos with Consommé Dip — Mexican
• Beef Barbacoa Stew — Mexican
• Birria-Style Braised Beef Tacos with Consommé — Mexican
• Pozole Rojo Jalisciense — Mexican · Jalisco
• Grilled Harissa Lamb Skewers — North African

Keep reading: what umami, richness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.