1
Prepare the adobo sauce by blending chipotle peppers, garlic cloves, apple cider vinegar, lime juice, beef broth, and spices until smooth.
2
Place beef chunks into a pressure cooker, season with salt and black pepper, then add the adobo sauce, additional beef broth, onion, and bay leaves.
3
Pressure cook on high for 1 hour and 10 minutes until the meat becomes tender.
4
Carefully open the pressure cooker once cooking is complete, remove the meat and shred it, then return it to the broth, discarding bay leaves and onion.
5
Make the corn salsa by combining corn, roasted poblano, cilantro, jalapeños, onion, lime juice, and salt. Taste and adjust seasonings as needed, then refrigerate.
6
Prepare cilantro lime sauce by blending sour cream, roasted jalapeños, cilantro, garlic, lime juice, cumin, onion powder, and salt until smooth. Taste for seasoning and adjust if needed, then refrigerate.
7
Start the queso blanco by melting butter over medium-low heat, sauté onion and jalapeño for a couple minutes, then add roasted poblano and minced garlic and cook for 30 seconds.
8
Pour in evaporated milk while stirring constantly, then heat until bubbles form around the edges of the pot.
9
Add Roma tomato and chipotle pepper, mix well, then season with ground cumin and salt.
10
Dissolve cornstarch in milk, pour it in while whisking constantly until the sauce thickens.
11
Turn off heat and slowly add the grated cheese in small portions, allowing each addition to melt completely before adding more.
12
Assemble the bowls by starting with cilantro lime rice, add black beans, fajita strips, shredded barbacoa, guacamole, pico de gallo, and corn salsa. Top with cilantro lime sauce and serve queso on the side.
13
Enjoy your homemade barbacoa bowls while they are warm.
PrimedTableBETA
