The Lunch Box | Beef Burrito Bowl

Ingredients

• Onion: 88%
• Bell Pepper: 80%
• Black Beans, canned: 56% (drained)
• Beef Chuck Roast: 63% (cooked)
• Wash produce as needed.
• Purée the chipotle peppers in a food processor.
• Defrost corn.
• Defrost green chili sauce.
• Preheat oven to 300°F.
• Drain and rinse black beans.
• Dice onions and peppers.
• Chop cilantro.
• Mix together corn, beans, onion, peppers, and cilantro.
• In a separate bowl, whisk together vinegar, first lime juice amount, olive oil, and first salt amount.
• Combine all ingredients and set aside for later use.
• Ratio – 1 part rice to 1 part water.
• Place rice and water in the bowl of a rice cooker.
• Stir well. Cover with lid.
• Turn on rice cooker.
• Do not lift lid until rice cooker indicates the rice is ready. Note: Alternatively, combine rice and water in hotel pans and cook in steamer until tender (about 20–30 minutes).
• Trim all silver skin off beef.
• Season with second salt amount and pepper.
• Sear in a tilt skillet on all sides until browned.
• Add the seared meat to 4″ hotel pans and fill with water until ¾ full. Note: Add water throughout cooking to maintain water level.
• Cook for 4 hours at 300°F or until it falls apart and reaches a minimum internal temperature of 145°F.
• Shred the beef, drain liquid (reserve), return shredded beef to pans.
• Add puréed chipotle peppers, second lime juice amount, green chilies, and thawed green chili sauce.