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Shredded Beef Burrito Bowl

Shredded Beef Burrito Bowl

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1 Hour, 45 Min
2
Servings
21
ingredients

Crumbled Queso Fresco and Crema from V&V Supremo® add authentic Mexican flavor to this recipe for shredded beef over Mexican rice.

 

 

 

 

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Ingredients

Seasoning Blend

Mexican Red Chili Sauce

Creamy Red Chili Sauce

Pressure Cooker Shredded Beef

6 Steps to complete

  • 1
    In a bowl; combine black pepper, salt, garlic powder, and onion powder. Mix until all ingredients are fully incorporated. Set aside until needed.
  • 2
    In a bowl; combine the reserved 2 tablespoons Mexican Red Chili Sauce with Sour cream, salt, pepper, and lime juice. Mix until all ingredients are well combined. Cover and refrigerate until needed.
  • 3
    Rub seasoning blend into beef on all sides. Pour remaining Mexican Red Chili Sauce over meat. Add cloves, allspice, garlic, bay leaves, and onion. Cover and refrigerate. Allow meat to marinate for 30 minutes or up to a day in advance.
  • 4
    Transfer marinated beef to a pressure cooker and add banana leaf. Cook under pressure for 55 to 60 minutes. Carefully release pressure according to manufacturer’s instructions. Discard onion, garlic, cloves, bay leaves, allspice, and banana leaf. Shred Pressure Cooker Shredded Beef and keep warm until needed.
  • 5
    Fill each bowl with 1 cup Mexican Rice. Top rice with ½ cup beans, 3 tablespoons Queso Fresco, 1 cup Shredded Beef, 3 additional tablespoons Queso Fresco, and 3 tablespoons pico de gallo. Drizzle with Creamy Red Chili Sauce.
  • 6
    Serve Shredded Beef Burrito Bowl and enjoy!
In a bowl; combine black pepper, salt, garlic powder, and onion powder. Mix until all ingredients are fully incorporated. Set aside until needed.; In a bowl; combine the reserved 2 tablespoons Mexican Red Chili Sauce with Sour cream, salt, pepper, and lime juice. Mix until all ingredients are well combined. Cover and refrigerate until needed.; Rub seasoning blend into beef on all sides. Pour remaining Mexican Red Chili Sauce over meat. Add cloves, allspice, garlic, bay leaves, and onion. Cover and refrigerate. Allow meat to marinate for 30 minutes or up to a day in advance.; Transfer marinated beef to a pressure cooker and add banana leaf. Cook under pressure for 55 to 60 minutes. Carefully release pressure according to manufacturer’s instructions. Discard onion, garlic, cloves, bay leaves, allspice, and banana leaf. Shred Pressure Cooker Shredded Beef and keep warm until needed.; Fill each bowl with 1 cup Mexican Rice. Top rice with ½ cup beans, 3 tablespoons Queso Fresco, 1 cup Shredded Beef, 3 additional tablespoons Queso Fresco, and 3 tablespoons pico de gallo. Drizzle with Creamy Red Chili Sauce. ; Serve Shredded Beef Burrito Bowl and enjoy!

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