Mexican Beef Bowls by Kim Dautrich!
Mexican Beef Bowls
- 1-2 tablespoons of olive oil
- 3-5-pound pork shoulder or a chuck roast (whichever you can find, both works well)
- 15 ounce can of tomatoes, diced (or you can dice your own tomatoes)
- 1 cup of water
- 4 garlic cloves, minced
- 2 teaspoons of cumin
- 2 tablespoons of chipotle seasoning
- ¼ head of red or green cabbage (or use a combination of both cabbages)
- 1-2 tablespoons of white wine vinegar
- Dash of salt
- Dash of pepper
- 2 tablespoons of Pico de Gallo (Store bought is sufficient)
- 1-2 ripe avocados, diced
- 0.5-1 ounce of queso fresco cheese (or you can substitute Cotija cheese)
- Fresh cilantro
- 1-2 tablespoons of Drew’s Organics Chipotle Ranch Dressing and Quick Marinade (optional)
- 1 tablespoon of sour cream (optional)
Prepare the Beef
- Make sure the oven rack is in lowest position and preheat the oven to 300ºF (149ºC).
- In a large Dutch oven, or an oven safe pot, heat 2 tablespoons of olive oil over medium heat. Once hot, add in the meat and brown well on each side.
- Add in the diced tomatoes, water, garlic, cumin, and chipotle seasoning then bring to a simmer.
- Place lid on Dutch oven and cook in the oven for approximately 3-5 hours depending on the weight of your meat choice.
- When pulled out of the oven, the meat should be tender and easily shredded with a fork.
Prepare the Slaw
- While the meat is cooking, thinly slice the cabbage into strips. Approximately 2 cups in total, or more, depending on how many people you are serving. Place cabbage in a large bowl.
- Dress the cabbage with some white wine vinegar, olive oil, salt, and pepper to your likings. Then refrigerate mix; thus, allowing the slaw to marinade and develop some flavor.
Build Your Bowl
- Start your bowl with your desired amount of slaw, then layer with the beef.
- Top the beef with the Pico de Gallo, diced avocado, and sprinkle with desired amount of cheese.
- Garnish with fresh cilantro, salt, and pepper as much as you wish.
- If you desire, you can also top your bowl with chipotle ranch dressing or sour cream.
This recipe makes for a total of 4 servings if the meat is divided into 4 ounces per serving.