Barbacoa Burrito Bowls Recipe by Lance Wilson
Cooking Instructions 1 Salt the beef on both sides 2 Heat a skillet on high heat with a little oil until smoking. Sear the beef on each side until browned. 3 Add the beef to your pressure cooker. 4 Deglaze the hot pan with the cup of water scraping up the brown bits. Add the boullion cube to dissolve. 5 Add the deglazing liquid to meat. 6 Add the seasonings, juices, green chiles, and salsa to the meat. Cook on high pressure for 35 min. Or use the slow cooker on low for 8 hours. 7 Prepare all the fixings. 8 Release the pressure and remove the beef and shred with a fork on a cutting board. Chop any non shredded meat. 9 While chopping the meat, raise the cooking liquid to a boil to thicken. 10 Add the meat back to the liquid and toss. 11 Assemble the bowls however you please! 1 Salt the beef on both sides 1 Salt the beef on both sides 2 Heat a skillet on high heat with a little oil until smoking. Sear the beef on each side until browned. 2 Heat a skillet on high heat with a little oil until smoking. Sear the beef on each side until browned. 3 Add the beef to your pressure cooker. 3 Add the beef to your pressure cooker. 4 Deglaze the hot pan with the cup of water scraping up the brown bits. Add the boullion cube to dissolve. 4 Deglaze the hot pan with the cup of water scraping up the brown bits. Add the boullion cube to dissolve. 5 Add the deglazing liquid to meat. 5 Add the deglazing liquid to meat. 6 Add the seasonings, juices, green chiles, and salsa to the meat. Cook on high pressure for 35 min. Or use the slow cooker on low for 8 hours. 6 Add the seasonings, juices, green chiles, and salsa to the meat. Cook on high pressure for 35 min. Or use the slow cooker on low for 8 hours. 7 Prepare all the fixings. 7 Prepare all the fixings. 8 Release the pressure and remove the beef and shred with a fork on a cutting board. Chop any non shredded meat. 8 Release the pressure and remove the beef and shred with a fork on a cutting board. Chop any non shredded meat. 9 While chopping the meat, raise the cooking liquid to a boil to thicken. 9 While chopping the meat, raise the cooking liquid to a boil to thicken. 10 Add the meat back to the liquid and toss. 10 Add the meat back to the liquid and toss. 11 Assemble the bowls however you please! 11 Assemble the bowls however you please! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Fluffy Pancakes Roast chicken with Lemon and Rosemary Kaths Spinach artichoke dip Scrambled Egg Omelette Green Enchilada Casserole Fluffy Pancakes Roast chicken with Lemon and Rosemary Kaths Spinach artichoke dip Scrambled Egg Omelette Green Enchilada Casserole Keto Chicken Tenders Tex -Mex Spaghetti Squash!! Chicken cacciatore, my way Rakel's cheese dip Mix vegetable Aloo methi Beef & Shishito Open-Faced Sandwiches Sugar Free Waffle Combo Fried rice Pea Salad in a Flash Keto Chicken Tenders Tex -Mex Spaghetti Squash!! Chicken cacciatore, my way Rakel's cheese dip Mix vegetable Aloo methi Beef & Shishito Open-Faced Sandwiches Sugar Free Waffle Combo Fried rice Pea Salad in a Flash