Making the Chipotle Burrito Bowl at Home | But Better

Barbacoa:

1. Preheat the oven to 350℉ (175℃).
2. Cut the beef into large chunks and season generously on all sides with salt. 
3. In a large braiser or saucepan, add enough oil to coat the bottom of the pan. Once hot, sear the beef, in batches, for 3 minutes per side until evenly browned. Remove the browned beef to a plate to hold while you sear the next batch.
4. Once all the beef is seared, nestle the pieces back into the pan and add the rest of the ingredients, including the squeezed whole limes. Bring to a light simmer, cover with a lid, and then place in the oven. Bake for 3 hours, checking occasionally to add more broth if necessary. The beef is done when it is completely tender. 
5. Remove the beef and let cool enough to be able to shred it by hand or with two forks. Drizzle the remaining braising liquid and beef fat over the shredded meat and season with salt to taste. Keep warm until ready to serve. 

‍Pinto Beans:

1. Place the beans in a large saucepan and cover with water. Bring to a boil over medium-high heat, adding more water as it evaporates, and cook for 1 hour, or until the beans are tender. Set aside, making sure to reserve the cooking water. 
2. To a medium saucepan, add the bacon and cook over medium heat, stirring often until crisp and browned, about 3-5 minutes. 
3. Add the chorizo and cook, breaking it up with a wood spoon and stirring occasionally, until fully cooked and most of the fat is rendered, about 2 minutes. 
4. Increase the heat to medium-high and add the tomatoes. Season, to taste, with salt. Stir and sear for 1-2 minutes until they start to pop and release their juices. 
5. Add the onion, serrano chilies and garlic. Season with salt, stir together and sweat for 3 minutes to soften the aromatics. Add the paprika, oregano, cinnamon, and chipotle powder. Stir together and cook for 1 minute to lightly toast the spices.
6. Add the chicken stock, stir to incorporate, and then add all of the cooked beans, along with a couple tablespoons of the cooking water. Season generously with salt. Keep warm until ready to serve. 

‍Rice:

1. Before cooking the rice, add it to a fine mesh strainer. Place the strainer in a large bowl and fill it up with water. Toss the rice to remove excess starch and then lift the strainer and drain the rice. Empty the bowl and repeat this process one more time to clean the rice. 
2. Place the cleaned rice into a rice cooker with the water and cook according to your machine. 
3. Once cooked, add the rice to a large mixing bowl. Immediately add the lime zest and toss lightly together. Add the butter and gently toss to evenly coat, being careful not to break the rice grains. Season with salt, to taste. Add the cilantro and the juice of 1-2 limes, depending on their size. Mix until evenly incorporated and season to taste with salt. Keep warm until ready to serve. 

‍Salsa Verde:

1. Place a cooling rack directly over the gas burner of your stovetop. Arrange the tomatillos, onion and jalapenos on the rack and turn the flame on high heat. Lightly char the tomatillos and onion and place into a bowl. Char the jalapenos until completely blackened and add to the bowl with the tomatillos and onion. Cover with plastic wrap and steam for 5 minutes. Using paper towels, wipe the jalapenos to remove the charred skin. Remove the stems and reserve only the flesh of the chilies. 
2. Into a blender, add the cilantro with the stems, lime juice, garlic, jalapenos, onion, and tomatillos. Season with salt and blend until smooth.

‍Assembly:

1. Spoon the cilantro rice into a serving bowl. 
2. Using a slotted spoon, add the beans on top of the rice. 
3. In a separate bowl mix together the mozzarella and Monterey jack until evenly combined. Add a generous handful of the cheese mixture. 
4. Gently place the sliced avocado on top and season lightly with flaky salt.  
5. Add a mound of the juicy barbacoa. 
6. Add a dollop of sour cream. Using the back of the spoon, make a slight indentation in the sour cream, forming a shallow crater into which you can add a few glugs of hot sauce.
7. Finish with a couple of spoonfuls of salsa verde. 
8. Garnish with a sprig of fresh cilantro.