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Ingredients and seasonings must exist for make

1. Use 1 Double 8 Cattle Company Fullblood Wagyu Top Round Roast (cut into 2-inch cubes)
2. Use 6 TBSP Avocado Oil (divided)
3. Prepare 4 Chipotle Chilis en Adobo
4. Take 4 CUP Beef Stock (divided)
5. Prepare 1 Sweet Onion (julienned)
6. Prepare 3 TBSP Garlic (minced)
7. Use 1 1/2 TBSP Ground Cumin
8. Prepare 1 1/2 TBSP Ground Coriander
9. Take 1 TBSP Dried Oregano
10. Prepare 3/4 TSP Kosher Salt (plus additional for seasoning to taste)
11. Prepare 1/2 TSP Freshly Ground Black Pepper (plus additional for seasoning to taste)
12. Prepare 1 Lime (1/2 lime juiced and 1/2 lime for serving)
13. Prepare 2 TBSP Apple Cider Vinegar
14. Use 2 Avocados (pitted, pealed, and sliced)
15. Prepare Sweet Peppers and Onions Relish
16. Use 1 LB Mini Sweet Peppers (cut into 1/8-inch rings)
17. Prepare 1 Sweet Onion (julienned)
18. Prepare 2 TBSP Avocado Oil
19. Use 1/4 CUP Water
20. Prepare Kosher Salt & Freshly Ground Black Pepper (to taste)
21. Take Cilantro Cauliflower Rice
22. Use 6 CUP Cauliflower Rice or Grated Cauliflower
23. Prepare 1 BUNCH Cilantro (minced)
24. Prepare 1 TBSP Avocado Oil
25. Prepare 2 TSP Kosher Salt

Transfer to a large rimmed baking sheet. Purée one can of chipotle peppers in adobo sauce. Freeze the remaining purée, following the directions provided here. Using leftover Beef Roast, prepare one batch of Barbacoa Beef.

How to make:process Wagyu Beef Barbacoa Bowls with Cilantro Cauliflower Rice:

1. PREPARING THE INGREDIENTS FOR THE CROCK POT Pull the Fullblood Wagyu top round roast from the freezer, and place in the refrigerator 2 days before making this recipe (so it is thawed completely). Bring the top round roast out of the fridge 1 hour before starting the recipe, so that it can reach room temperature. Cut the top round roast into 2-inch cubes.Add the chipotle en adobo, 2 cups beef stock, coriander, cumin, oregano, 3/4 teaspoon salt, and 1/2 teaspoon black pep-per to the blender.
2. Blend ingredients well.Pour the liquid from the blender into a crock pot. Set the crock pot on low. Heat a large sauté pan with 2 tablespoons of avocado oil on medium-high heat. Season the pieces of top round roast with kosher salt and freshly ground black pepper. Once the pan is hot, add 1/3 of the top round roast pieces, and sear the pieces for 3 minutes per side, getting deep cara-melization on all sides. Once the Fullblood Wagyu beef is caramelized, you will empty the pan into the crock pot.
3. Once the last of the beef is in the crock pot, put the sauté pan back on the burner. Sauté the julienned sweet onions until translucent.Then, add 1/2 cup of beef stock and the minced garlic to the pan. Let the liquid reduce, while using the wooden spoon to scrape the bottom of the pan. Once reduced, pour the pan ingredients into the crock pot with the beef. Mix all ingredients in the crock pot together. Cover and set the crock pot to low. Cook for 6-8 hours.
4. PREPARING THE SHREDDED FULLBLOOD WAGYU BEEF Once the Fullblood Wagyu top round roast has cooked for 6-8 hours, use a slotted spoon and transfer all of the beef chunks into a large bowl. Transfer the braising liquid from the crock pot to a sauce pot on the stove, and start reducing the liquid. You will want to reduce the braising liquid down to 2 cups. With two forks, shred the pieces of Fullblood Wagyu top round roast.
5. Then pour the reduced braising liquid into the bowl with the beef, coating all of the shredded beef. Season to taste with kosher salt, lime juice, and apple cider vinegar.
6. PREPARING THE SWEET PEPPERS AND ONIONS RELISH Heat a large sauté pan on medium-high heat. Add 2 tablespoons of avocado oil and the julienned sweet onions. Sauté the sweet onions until translucent. Then, add the mini sweet peppers and a 1/4 cup of water. Cook for 5 minutes or until the peppers are softened but not falling apart. Season to taste with kosher salt and freshly ground black pepper. Reserve for serving
7. PREPARING THE CILANTRO CAULIFLOWER RICE Heat a large sauté pan on medium-high heat with 1 tablespoon avocado oil. Add the cauliflower rice, and sauté until hot. Don’t cook too long, or it will get mushy. Season to taste with kosher salt, and fold in the minced cilantro.
8. FINAL STEPS To make each bowl, start by placing 3/4 cup cilantro cauliflower rice in the bottom of the bowl.Add 1 cup of the shredded Fullblood Wagyu Barbacoa to the bowl.Then, add 1/3 cup of the sweet peppers and onion relish.Garnish with sliced avocado. Serve warm, and enjoy!
9. Done and ready to serve!

My favorite meal (these days, this is all we order) at Chipotle is a burrito bowl with a tortilla on the side, with barbacoa, fajitas, black beans, brown lime cilantro rice, corn salsa, sour cream, cheese and extra lettuce. It seems so complicated, but when you're standing in line and waiting to go, there is just no better way to do it. In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink. In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.

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