Mexican Beef Bowls by Kim Dautrich!

February 03, 2021

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

  1. Make sure the oven rack is in lowest position and preheat the oven to 300ºF (149ºC).
  2. 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.
  3. Add in the diced tomatoes, water, garlic, cumin, and chipotle seasoning then bring to a simmer.
  4. Place lid on Dutch oven and cook in the oven for approximately 3-5 hours depending on the weight of your meat choice.
  5. When pulled out of the oven, the meat should be tender and easily shredded with a fork.

Prepare the Slaw

  1. 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.
  2. 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

  1. Start your bowl with your desired amount of slaw, then layer with the beef.
  2. Top the beef with the Pico de Gallo, diced avocado, and sprinkle with desired amount of cheese.
  3. Garnish with fresh cilantro, salt, and pepper as much as you wish.
  4. 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.