Slow Cooked Beef Burrito Bowl

This Slow Cooked Pulled Beef Burrito Bowl curbs those Guzman cravings and saves you a tonne of calories – and cash!

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 lunch on the go for a special mama 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 1.2kg of brisket for about $16 – enough for SIX 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 is either. But I do now, and it’s on high rotation in our kitchen.

Achiote paste

Made from annatto seeds (get them from Herbie’s – we sourced ours at Ambarella Fine Foods – a feast for your eyes and tastebuds in there!), 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.)

Achiote paste

What cut of 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 Woolworths or 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 8 hours on low in the trusty old slow cooker. We’ve also tried to speed it up, doing 2 hours on high then 4 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 Mexican 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 jalapeños and a spoon of Greek yoghurt. How’s that for lunch?

Alright, a little less conversation, a little more action. Come on chikas, let’s cook:

Slow Cooked Pulled Beef Burrito Bowls

A mild spiced, flavour-packed beef burrito bowl. All the Mexican flavour of your favourite takeout, for way less calories – and cash!
Cook Time 8 hrs
Course Dinner
Cuisine Mexican
Servings 6
Calories 449 kcal

Equipment

  • Slow cooker

Ingredients
  

  • ACHIOTE PASTE
  • 2 tbsp annatto seeds
  • 1 tsp cumin seeds
  • 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 or 5 garlic cloves, crushed
  • .25 cup 100% orange juice
  • .25 cup lime juice
  • FOR THE PULLED BEEF
  • 1.2 kg beef brisket
  • 140 g brown onion, sliced (about 1 large)
  • 400 g tin crushed tomatoes
  • 3 tbsp achiote paste

Instructions
 

  • 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 the Pulled Beef Burrito Bowl, so store the rest in a jar in the fridge and use on BBQ chicken, fish, pork or make these burrito bowls a regular so you can use up all that delish achiote paste.
  • TO MAKE THE SLOW COOKED PULLED BEEF
  • Place the sliced onion in a flat layer on the bottom of the slow cooker.
  • Pour the tin of tomatoes over the top.
  • Lay the brisket on top, like it's in an oniony, tomatoey bath. (Nawww.)
  • Spoon 3tbsp 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.
  • Shred the beef, then assemble your bowl. We love shredded cabbage, sliced avocado, jalapenos and salsa, but go with whatever works for you. Calories are for the BEEF ONLY, so make sure you track whatever else you add to your bowl!
Keyword beef brisket, Mexican, slow cooker

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