Description
Delicious barbacoa taco bowls with crispy hash browns and avocado ranch dressing.
Ingredients
Scale
- 2 lbs beef chuck roast
- 2 dried chipotle peppers
- 4 cloves fresh garlic, minced
- 2 tsp ground cumin
- 3 cups frozen hash browns
- 2 ripe avocados
- 1/2 cup sour cream
- 2 tbsp lime juice
- 1/4 cup fresh cilantro, chopped
- Taco shells or bowls (for serving)
Instructions
- Blend chipotle peppers, garlic, cumin, salt, and lime juice until smooth to create the marinade.
- Rub the marinade over the beef chuck roast and marinate in the fridge for at least 2 hours or overnight.
- Slow cook the marinated beef on low heat for 8 hours until tender.
- About 30 minutes before serving, cook hash browns in a skillet over medium-high heat until golden brown.
- For the avocado ranch dressing, blend avocados with sour cream, lime juice, cilantro, salt, and pepper until smooth.
- Assemble your taco bowls by layering crispy hash browns at the base, topped with shredded barbacoa beef and drizzled with avocado ranch.
Notes
- Marinating the beef overnight will enhance the flavor.
- Feel free to add more toppings like cheese or salsa as desired.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg