Fakeout: Not Guzman y Gomez Spicy Pulled Beef Burrito Bowl
This Spicy Pulled Beef Burrito Bowl curbs those Guzman cravings and saves you a tonne of calories.
And what’s not to like?
- Everything tastes better in a bowl
- Slow cooking is so simple even the kids can do it
- Cook once, eat five different times
- Chuck it on Sunday morning and your week’s worth of meal-prep is done by dinnertime without you lifting a finger
We freaking LOVE bowl-food here. Something about eating out of a bowl just makes me happy. And packing that bowl with colours, textures and nutrients makes my gut happy. So it’s a win: win all round.
This Spicy Pulled Beef Burrito Bowl was inspired by the Guzman y Gomez beef burrito. Their flavour combo is the bomb, and is a favourite go-to lunch on the hop for a special friend of mine, so I set to recreating it with less calories and a whole lot less cash. (A GYG beef burrito with guac and sour cream comes in at just under $12.50. We bought a whole kilo of brisket for $16 – enough for FIVE burritos / bowls, assuming a whopping 200g of pulled beef per serve (we were hungry! And I’m cooking man-food over here!).
First stop, match the GYG Guerrero Marinade.
How to Make Marinade for Beef Burrito Bowls
GYG have their custom blend Guerrero marinade. My very scientific Google researching led me down a Mexican flavoured rabbit hole, where I soon learned that one of the key ingredients in Guerrero marinade is achiote paste. WTF? No, I didn’t know what it was either. But I do now, and it’s on high rotation in our kitchen.
Made from annatto seeds (get them from Herbie’s), achiote paste combines cumin, pepper, coriander, oregano, cloves and garlic to form a rub or marinade used in Mexican dishes. Having tried it for the first time, let me tell you, this is a flavour-bomb in a jar. (We used the leftover paste on chicken thighs, cooked on high heat on the BBQ until char grilled. OMG, delish.)
What Meat Should I use for Beef Burrito Bowls?
You want a slow-cooking cheap cut of meat. The beauty of these bowls is the slow-cooked, pulled beef that imbues flavour in every mouthful. We used brisket because it’s cheap, easy to get at Coles and we know it works with our Slow Cooked Smoky BBQ Beef Brisket. You could also use chuck beef. Whatever works!
How Long Do I Cook the Beef?
We went for 10 hours on low in the trusty old slow cooker. We’ve also tried to speed it up, doing 2 hours on high then 6 hours on low and it wasn’t as good – not quite falling apart when we shredded it. Go low and slow on this one for max flavour and tenderness. It’s not like it’s hard to do – chuck it in the slow cooker, go and live your life for a day, come back and eat. Simple.
Other Ways to Serve this Slow Cooked Pulled Beef
- Stuffed in a baked sweet potato, topped with coriander and sweet chilli sauce
- In a toastie with melted cheese
- In a wrap with smashed avo and red cabbage ribbons
- In a salad – I make a massive garden salad with baby spinach, spring onion, cucumber, capsicum, grape tomatoes, then microwave a serving of beef, pour over the top and add jalapenos and a spoon of Greek yoghurt. How’s that for lunch?
Mexican Pulled Beef
- 140 g onion, sliced
- 400 g tin crushed tomatoes
- 3 tbsp achiote paste
- 1.2 kg beef brisket
- 2 tbsp annatto seed
- 1 tsp cumin seed
- 1 tbsp coriander seeds
- 1 tbsp dried oregano leaves
- 1 tsp black peppercorns
- 1 tsp chipotle chilli powder
- 1 tsp salt
- 1 tsp allspice
- 5 tsp minced garlic
- .25 cup orange juice
- .25 cup lime juice
To make the achiote paste:
- Grind everything except the juices in a small blender until milled and it becomes like a smoky spicy rub.
- Add the juices and blend again to make a loose paste. You’ll only need 3 tbsp of this for your Mexican Pulled Beef, so store the rest in a jar in the fridge and use on BBQ chicken, fish, pork or make fresh burrito bowls a regular so you can use up all that delish achiote paste. Or make a double batch of the beef and freeze once cooked.
To make the pulled beef:
- Slice the onion and lay it on the bottom of your slow cooker. Top with a 400g tin of crushed tomatoes.
- Lay the brisket on top. Spoon 3 tbsp of the achiote paste over the brisket and rub it in all over the top surface of the beef.
- Pop the lid on and cook on low for 8 hours or until fall-apart tender.
- 60g red capsicum - strips
- 40g baby spinach
- 70g Imperial Grain brown rice and quinoa
- Handful fresh coriander
- 50g Greek yoghurt
- 1tsp sweet chilli sauce
- 60g red capsicum - sliced
- 20g baby spinach
- 50g diced tomato
- 50g low fat cottage cheese
- 1tsp sweet chilli sauce