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Easiest Way to Prepare Appetizing Burrito Bowls with Chipotle-Lime Shredded Wagyu Beef

Burrito Bowls with Chipotle-Lime Shredded Wagyu Beef.

Burrito Bowls with Chipotle-Lime Shredded Wagyu Beef

About Burrito

Burritos are a typical Mexican food. This dish consists of a wheat tortilla filled with various kinds of meat such as beef, chicken or pork. These cooked meats are usually the sole filling, and then rolled in the tortilla. In the United States, the contents of burritos are more varied, such as rice, kidney beans, cabbage, tomatoes, salsa sauce, guacamole, cheese and sour cream --- this causes the size of the burrito to be larger. Wheat tortillas are usually grilled or lightly warmed to make them softer and easier to roll. The word burrito, in Spanish, means "little donkey". This name was probably given because the shape of the ends of the rolled-up wheat tortillas is similar to the ears of a donkey. Or maybe a burrito is similar to the bags that donkeys usually carry in South America.

Burrito Bowls with Chipotle-Lime Shredded Wagyu Beef

You can cook Burrito Bowls with Chipotle-Lime Shredded Wagyu Beef using 38 ingredients and 9 steps. Here is how you cook that.

Ingredients of Burrito Bowls with Chipotle-Lime Shredded Wagyu Beef

  1. Prepare 2 LB of Double 8 Cattle Company Fullblood Wagyu Bottom Round Steak (cut into 2-inch pieces).
  2. Prepare of Kosher Salt (to season).
  3. Prepare of Freshly Ground Black Pepper (to season).
  4. Prepare 3 TBSP of Grapeseed Oil.
  5. You need of Braising Liquid.
  6. It's 1/2 CUP of Chipotle in Adobo.
  7. It's 2 CUP of Beef Stock.
  8. It's 1/4 CUP of Apple Cider Vinegar.
  9. Prepare 1/4 CUP of Brown Sugar.
  10. You need 1 CUP of Fire Roasted Tomatoes.
  11. Prepare 2 TSP of Kosher Salt.
  12. Prepare 4 of Garlic Cloves.
  13. Prepare of Mango Salsa.
  14. You need 1 of Large Mango (small diced).
  15. It's 2 of Roma Tomatoes (small diced).
  16. It's 1/2 of Red Onion (small diced).
  17. It's 1 of Jalapeno (small diced).
  18. Prepare 1/2 CUP of Cilantro (minced).
  19. You need 2 of Garlic Cloves (minced).
  20. Prepare 1/2 TSP of Kosher Salt.
  21. Prepare 1 of Lime (juiced).
  22. You need of Roasted Corn and Poblano Salad.
  23. It's 2 EAR of Corn (husked and hair removed).
  24. You need 2 of Poblano Peppers.
  25. You need 1/2 of Red Onion (peeled).
  26. Prepare 2 of Small Avocados (peeled, pitted, and medium diced).
  27. It's 1 of Lime (juiced).
  28. You need 3 TBSP of Olive Oil.
  29. Prepare of Cilantro Rice.
  30. Prepare 1 1/2 CUP of Long Grain Rice.
  31. You need 3 CUP of Water.
  32. You need 2 TSP of Kosher Salt.
  33. It's 1/2 CUP of Fresh Cilantro (minced).
  34. You need of Black Beans.
  35. You need 1 1/2 CUP of Dry Black Beans (substitute: 2 Cans Black Beans).
  36. Prepare 2 TBSP of Sambal.
  37. You need of For Serving.
  38. It's of Crema.

Burrito Bowls with Chipotle-Lime Shredded Wagyu Beef instructions

  1. PREPARING THE FULLBLOOD WAGYU BEEF Heat a large Dutch oven over medium-high heat. Add the grapeseed oil to the Dutch oven.Season the pieces of Fullblood Wagyu beef with kosher salt and freshly ground black pepper.Once oil is hot, add in the Wagyu beef. Sear on both sides for 3 minutes, or until the beef is nicely browned.Place the braising liquid ingredients (chipotle in adobo, beef stock, apple cider vinegar, brown sugar, fire roasted tomatoes, kosher salt, and garlic cloves) in a blender..
  2. Blend the braising liquid, and pour it into the Dutch oven.Bring the liquid up to a boil, and then reduce the heat to medium-low.Cover the Dutch oven with a lid, and let the beef braise for 3 hours or until beef will easily shred.Prepare the items below while the beef is braising..
  3. PREPARING THE RICE Heat a large pot with the water and kosher salt over medium-high heat.Once the water has come to a boil, stir in the long grain rice.Bring the water to a simmer, and then reduce the temperature to low.Cover the pot with a lid, and cook the rice on low for 20 minutes or until the liquid is absorbed.Once the liquid is absorbed, turn off the heat. Keep the rice covered.Right before serving the rice, remove the lid and gently fold in the minced cilantro.Season to taste..
  4. PREPARING THE SALSA Mix all of the salsa ingredients (diced mango, diced tomatoes, diced red onion, diced jalapeno, minced cilantro, minced garlic, kosher salt, and lime juice) in a bowl.Season to taste with kosher salt and additional lime juice.Reserve..
  5. PREPARING THE ROASTED CORN AND POBLANO SALAD Over a gas flame or BBQ, roast the husked corn, poblano peppers, and red onion until they are charred on all sides.Let the peppers cool, then peel off the charred skin. Remove the stem and seeds, and medium dice the peppers.Place the diced peppers in a medium size bowl.Remove the corn from the cob with a sharp knife, and place it in the bowl.Dice the onion, and add it to the bowl as well.Toss everything in the bowl with lime juice, olive oil and salt.
  6. Add in the diced avocado right before serving.Season to taste with kosher salt and freshly ground black pepper.Reserve..
  7. PREPARING THE BLACK BEANS If using dry black beans, soak them in cold water overnight in the refrigerator.Drain off water the next day, and place in a medium size pot.Cover the beans with warm water.Bring to a boil over medium heat, and then drop the heat to medium-low. Slowly simmer the beans until they’re soft (usually takes about 40 minutes).Once the beans are soft, drain off the excess water, and rinse.Place the beans in a medium size bowl, and toss them with the Sambal.Season to taste..
  8. NOTE: If using canned beans, rinse the beans, and heat them up. Reserve..
  9. FINAL STEPS Shred the braised Wagyu beef.Divide the rice between 6 bowls.Top the rice with black beans.Add in a generous scoop of the mango salsa, and then a scoop of the roasted corn and poblano salad.Next, add the chipotle-lime shredded Wagyu beef to each bowl.Top with crema, serve right away, and enjoy!.

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