Beef Burrito Bowl

Instructions

Pre-Preparation

Recipe Source: Boulder Valley School District Food Services

Red onions yield 88%
Red bell peppers yield 80%
Canned black beans yield 56%
Cooked beef yields 63%
Drained peppers yield 94%

1. Puree the chipotle peppers in a food processer.
2. Defrost green chili sauce.

Preparation

1. Prepare the Black Bean and Corn Salad:
a. Defrost corn.
b. Drain and rinse black beans.
c. Dice onions and peppers.
d. Chop cilantro.
e. Mix together corn, beans, onion, peppers, cilantro.
f. In separate bowl whisk together vinegar, first lime juice amount, olive oil, and first salt amount.
g. Combine all ingredients and set aside for later use.

2. Prepare the rice:
a. Ratio - 1 part rice to 1 part water.
b. Place rice and water in bowl of rice cooker.
c. Stir well. Cover with lid.
d. Turn on rice cooker.
e. Do not lift lid until rice cooker indicates that the rice is ready.
Note: Alternatively, combine rice and water in hotel pans and cook in steamer until tender (about 20-30 minutes).

3. Prepare the beef:
a. Trim all silver skin off of beef.
b. Season with second salt amount and pepper.
c. Sear in a tilt skillet on all sides.
d. Add water to tilt skillet until it is halfway up the sides of the meat.
Note: You will need to add water throughout the cooking process to make sure the water level stays the same.
e. Cook for 3 hours or until it falls apart.
f. Shred beef and place in cooking liquid overnight to cool.
g. Drain the liquid.
h. Add the pureed chipotle peppers, second lime juice amount, green chilies, and thawed green chili sauce to the shredded beef.
Note: You can add some cooking liquid back in if it is too dry.
i. Season with more salt if needed.

Serving

1 pan = 10lb or 5 quarts = 40 servings

Serving: 1 bowl = 1/2 cup meat mixture (4oz.) with 1 cup rice and topped with 1/2 cup (2.8oz.) of Black Bean and Corn Salsa