More often than not I am craving a Chipotle burrito bowl. But after a couple of nights the budget friendly casual fast-food joint gets pricy. So one night I figured I would recreate the classic barbacoa bowl with a twist. I thought to myself, why not substitute the shredded beef with a favorite short ribs recipe and braise it in beer? And as an alternative for Chipotles’ signature cilantro-lime rice add avocado to the mix for a delicious flare. What I got as the finishing product was nothing short of amazing. Dinner at Casa de Mason has easily become the Mexican restaurant of choice!
What You’ll Need:
1 large onion, cut into half-inch strips
1 green bell pepper, seeded, cut into half-inch strips
1 red bell pepper, seeded, cut into half-inch strips
3 cloves of garlic, minced
1/4 cup of olive oil
Avocado Cilantro-Lime Rice:
Beer-braised Short Ribs:
3 pounds short ribs (bone in)
Dash of course salt
Dash of ground black pepper
Olive oil for searing
1 large onion, roughly chopped
4 cloves of garlic, minced
2 bottles of your choice of lager beer, total of 32 oz. (I used Sam Adams Boston Lager)
1/3 of chicken stock
(The morning of): Season short ribs with salt and black pepper. Heat some olive oil in a large sauté pan. When pan is piping hot, sear short ribs until just browned, about 1-2 minutes per side. Place in crock-pot slow cooker.Add onion, garlic, beer, and chicken stock to crock-pot and cover.
Cook on low for 8-9 hours, turning once you arrive home. Meat should be tender and easily falling off the bone.
Shred meat and set aside.
Bring a medium sauce pan of water and salt to a boil over high heat. Pour in the rice; bring it back to a boil and let the rice cook. Cover and let simmer for 5 minutes.
Remove pan from heat and leave covered for 5-7 minutes, or until water is completely absorbed and rice is tender.
Fold in mashed avocado to rice pan. Stir in lime juice, salt, and cilantro right before serving.
In a large skillet, heat olive oil over high heat. Add the pepper and onion strips, and sauté for 4-5 minutes, or until the peppers begin to soften. Turn down heat to low, and add the garlic, salt and pepper to taste. Saute for 2 more minutes then remove from heat and transfer to serving plate.
Prepare burrito bowl to your liking and serve!
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