Beef Burrito Bowl (Pre-K)

Instructions

Yields:

• Onion: 88%
• Bell Pepper: 80%
• Black Beans, canned: 56% (drained)
• Beef Chuck Roast: 63% (cooked)

Pre-Preparation

1. Wash produce as needed.

2. Purée the chipotle peppers in a food processor.

3. Defrost corn.

4. Defrost green chili sauce.

5. Preheat oven to 300°F.

Preparation

1. Prepare the Black Bean and Corn Salad:
   a. Drain and rinse black beans.
   b. Dice onions and peppers.
   c. Chop cilantro.
   d. Mix together corn, beans, onion, peppers, and cilantro.
   e. In a separate bowl, whisk together vinegar, first lime juice amount, olive oil, and first salt amount.
   f. 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 the bowl of a rice cooker.
   c. Stir well. Cover with lid.
   d. Turn on rice cooker.
   e. Do not lift lid until rice cooker indicates 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 beef.
   b. Season with second salt amount and pepper.
   c. Sear in a tilt skillet on all sides until browned.
   d. Add the seared meat to 4″ hotel pans and fill with water until ¾ full.
   Note: Add water throughout cooking to maintain water level.
   e. Cook for 4 hours at 300°F or until it falls apart and reaches a minimum internal temperature of 145°F.
   f. Shred the beef, drain liquid (reserve), return shredded beef to pans.
   g. Add puréed chipotle peppers, second lime juice amount, green chilies, and thawed green chili sauce

Note: Add reserved cooking liquid back if the mixture is too dry.

Serving

1 pan = 10 lb or 5 quarts = 80 servings

Serving size: 1 bowl = ¼ cup meat mixture (2 oz) with ½ cup rice, topped with ¼ cup (1.4 oz) Black Bean and Corn Salsa

Suggested serving utensils: spoodles or scoops

Recipe Source: Boulder Valley School District Food Services