Barbacoa Beef Burrito Bowl with Cilantro Lime Dressing

Barbacoa Beef Burrito Bowl with Cilantro Lime Dressing

Course: Lunch, Dinner

Ingredients:

Click here for the Easy Barbacoa Beef Recipe

For the Rice:

• 3 cups cooked long grain rice

• 1/4 cup fresh cilantro, chopped

• 2 tablespoons fresh lime juice

For the Pinto Beans:

• 1 15oz. can pinto beans

• 1 teaspoon garlic powder

• ¼ teaspoon onion powder

• 1 teaspoon smoked paprika

• 1 teaspoon ground cumin

• ½ teaspoon dried oregano

• ½ teaspoon dried thyme

• Salt to taste

For the Charred Corn:

• 1 15 oz. can of corn, drained

• 1 tablespoon olive oil

• Salt to taste

For the Fresh Pico de Gallo:

• 2 medium-sized tomatoes, diced

• 1/4 cup white or red onion, diced

• 1 jalapeño, diced

• 2 cloves garlic, minced

• Juice from 1/2 lime

• 1 handful of cilantro

• Salt and Pepper to taste

For Assembling the Bowl:

• 1/2 cup shredded mexican cheese

• 1/2 cup shredded lettuce

• 1/2 cup guacamole (optional)

• 1/2 cup beef barbacoa or protein of your choice

• 1 lime, cut into fourths (optional)

For the Cilantro Lime Dressing:

• 2 small garlic cloves

• 2 tablespoons freshly squeezed lime juice, from one lime

• 1 teaspoon Dijon mustard

• 1 teaspoon Worcestershire sauce

• 1 cup Mayonaisse

• 1/2 cup freshly grated Parmesan cheese

• 1 handful cilantro, about 1/2 cup

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

Instructions:

1. In a blender or food processor, add the fresh cilantro leaves, lime juice, garlic, Dijon mustard, Worcestershire sauce, mayonnaise, Parmesan cheese, salt, and pepper.

2. Blend the ingredients on medium speed until smooth and well combined. If needed, scrape down the sides of the blender or food processor to ensure everything is evenly mixed.

3. Taste the dressing and adjust the flavors as desired. Add more lime juice for tanginess, or salt and pepper for seasoning.

4. Once you're satisfied with the taste, transfer the dressing to a jar or container with a tight-fitting lid.

5. Refrigerate the dressing for at least 30 minutes to allow the flavors to meld together. This resting time will enhance the taste and consistency of the dressing.

6. Before using, give the dressing a good shake to mix any separation that may have occurred during refrigeration.

7. Mix together cooked rice, cilantro, and lime juice to make the cilantro lime rice.

8. Add pinto beans to a skillet over medium heat and add seasonings. Mix well to combine and simmer, stirring occasionally, until almost all of the juices have evaporated.

9. Add olive oil to a skillet over medium-high heat along with drained corn and a pinch of salt. Mix the corn occasionally and remove when it has a char. Note: if the corn starts popping, cover with a splatter screen.

10. To make the pico de gallo, combine diced tomato, onion, jalapeño, garlic, cilantro, lime, salt, and pepper and mix well to combine.

11. To assemble the bowl, spoon a layer of cilantro lime rice evenly into each bowl followed by the seasoned pinto beans, and charred corn.

12. On top of that add the beef barbacoa followed by the shredded mexican cheese, pico de gallo, and guacamole if using. Drizzle some cilantro lime dressing on top then finish with a squeeze of lime juice and enjoy!