Wagyu Beef Barbacoa Bowls With Cilantro Cauliflower Rice Food

BARBACOA CAULIFLOWER TACOS

Steps:

• For the filling: Preheat the oven to 350 degrees F.
• In a glass mixing bowl, stir together the vegetable oil, chili powder, smoked paprika, cumin, salt and pepper. In a large stainless-steel mixing bowl, pour the combined seasonings over the cauliflower florets. Toss together. Spread out evenly on a parchment-lined baking sheet. Bake until slightly browned and crisp, about 25 minutes.
• For the tomatillo avocado salsa: In a small saucepan, add the tomatillos and jalapeno to boiling water, then boil for about 10 minutes. Drain, then transfer it to a food processor. Add the cilantro, avocado, garlic, salt to taste and pepper. Puree, then adjust salt as needed.
• For the slaw: Combine the apple cider vinegar, honey, lime juice, salt, pepper and olive oil in a mixing bowl and mix to incorporate. Shave the cabbage using a mandoline and drop into the vinaigrette; mix to incorporate.
• For the tortillas: Take 4 tortillas and dip them into your favorite red enchilada sauce. Place the coated tortillas in a well-oiled cast iron skillet over medium-high heat. Cook until the tortillas are crispy and have a red tint, 3 to 5 minutes. Repeat with the remaining tortillas.
• To serve: Place the slaw in a line down the center of each tortilla (divide the slaw evenly). Evenly distribute the cauliflower filling into each tortilla. Drizzle 1 tablespoon of the salsa across the top of each taco. Sprinkle 1 teaspoon of crumbled Cotija cheese onto each taco.

COPYCAT CHIPOTLE BARBACOA BOWL WITH CILANTRO- LIME RICE

Steps:

• For the marinade:.
• To the bowl of a food processor or blender add 1/2 cup water, onion, garlic, 4 tablespoons adobo sauce (from can of chili's in adabo), 2 chipotle chili (also from can), chile powder, 2 tablespoons oil, 1 tablespoon salt, cumin, vinegar, oregano, and black pepper.
• Blend until completely smooth, add 1 1/2 cup water stirring to combine.
• Marinate meat in adobo:.
• Place meat in a large non-reactive container, with enough room for the adobo sauce.
• Pour sauce over, turning roast to coat evenly. Cover and refrigerate for 10 to 12 hours (overnight) for the most intense flavor; meat can be marinated for up to 2 days. Remove roast from marinade, pat dry with paper towels. Cut beef into 3 equal portions.
• Cook Roast:.
• Preheat oven to 275F .
• In a large Dutch oven, combine beef with adobo marinade and bay leaves. Cover and cook until beef is tender and can be pulled apart with a fork, 6 to 7 hours.
• Using a large slotted spoon or tongs remove beef to a large bowl. (reserve cooking liquid, discard bay leaves and whole chilis) Allow beef to rest, covered for 30 minutes, Shred beef using two forks or tongs, discarding excess fat. Taste adobo cooking liquid. (if it is too spicy or too salty, thin it out with hot water) moisten meat with 1 cup adobo cooking liquid, reserving the rest for later use.
• Make Rice:.
• In medium pot (about 2 to 3 quarts) combine water, rice, salt, and bay leaf. Boil, uncovered until steam holes appear in rice, and grains on surface appear dry, about 8 minutes. Cover pot and cook rice over lowest heat 15 minutes more, until moisture is mostly absorbed. Remove pot from heat and cover. Let rice stand for 5 minutes undisturbed Transfer rice to a medium bowl fluff with a fork, stir in lime juice and cilantro.
• Assemble Barbacoa Bowls:.
• Top desired amount of cilantro-lime rice with barbacoa and desired toppings such as Copycat Chipotle Fresh Tomato Salsa, Copycat Chipotle Guacamole, Copycat Chipotle Pinto Beans and Monterey jack cheese.

WAGYU BEEF BARBACOA BOWLS WITH CILANTRO CAULIFLOWER RICE

Steps:

• PREPARING THE INGREDIENTS FOR THE CROCK POT: Pull the Fullblood Wagyu top round roast from the freezer, and place in the refrigerator 2 days before making this recipe (so it is thawed completely). Bring the top round roast out of the fridge 1 hour before starting the recipe, so that it can reach room temperature. Cut the top round roast into 2-inch cubes.Add the chipotle en adobo, 2 cups beef stock, coriander, cumin, oregano, 3/4 teaspoon salt, and 1/2 teaspoon black pep-per to the blender. Blend ingredients well.Pour the liquid from the blender into a crock pot. Set the crock pot on low. Heat a large sauté pan with 2 tablespoons of avocado oil on medium-high heat. Season the pieces of top round roast with kosher salt and freshly ground black pepper. Once the pan is hot, add 1/3 of the top round roast pieces, and sear the pieces for 3 minutes per side, getting deep cara-melization on all sides. Once the Fullblood Wagyu beef is caramelized, you will empty the pan into the crock pot.Deglaze the pan with 1/2 cup of beef stock. Scrape the bottom of the pan with a wooden spoon to remove any bits or caramelization. Let the beef stock reduce a by half, and then pour that on top of the beef in the crock pot. Repeat these steps three times until all of the Fullblood Wagyu top round roast pieces are caramelized and in the crock pot.Once the last of the beef is in the crock pot, put the sauté pan back on the burner. Sauté the julienned sweet onions until translucent.Then, add 1/2 cup of beef stock and the minced garlic to the pan. Let the liquid reduce, while using the wooden spoon to scrape the bottom of the pan. Once reduced, pour the pan ingredients into the crock pot with the beef. Mix all ingredients in the crock pot together. Cover and set the crock pot to low. Cook for 6-8 hours.
• PREPARING THE SHREDDED FULLBLOOD WAGYU BEEF: Once the Fullblood Wagyu top round roast has cooked for 6-8 hours, use a slotted spoon and transfer all of the beef chunks into a large bowl. Transfer the braising liquid from the crock pot to a sauce pot on the stove, and start reducing the liquid. You will want to reduce the braising liquid down to 2 cups. With two forks, shred the pieces of Fullblood Wagyu top round roast.Then pour the reduced braising liquid into the bowl with the beef, coating all of the shredded beef. Season to taste with kosher salt, lime juice, and apple cider vinegar.
• PREPARING THE SWEET PEPPERS AND ONIONS RELISH: Heat a large sauté pan on medium-high heat. Add 2 tablespoons of avocado oil and the julienned sweet onions. Sauté the sweet onions until translucent. Then, add the mini sweet peppers and a 1/4 cup of water. Cook for 5 minutes or until the peppers are softened but not falling apart. Season to taste with kosher salt and freshly ground black pepper. Reserve for serving
• PREPARING THE CILANTRO CAULIFLOWER RICE: Heat a large sauté pan on medium-high heat with 1 tablespoon avocado oil. Add the cauliflower rice, and sauté until hot. Don't cook too long, or it will get mushy. Season to taste with kosher salt, and fold in the minced cilantro.
• FINAL STEPS: To make each bowl, start by placing 3/4 cup cilantro cauliflower rice in the bottom of the bowl.Add 1 cup of the shredded Fullblood Wagyu Barbacoa to the bowl.Then, add 1/3 cup of the sweet peppers and onion relish.Garnish with sliced avocado. Serve warm, and enjoy!