Sort ingredients
khloe_arias
QR Code
Listen
Pdf
Sear the beef shoulder roast until browned on all sides.
In a blender, combine the chipotle chilies in adobo, 1 cup beef broth, garlic, paprika, salt, pepper, cumin, and cinnamon. Blend until smooth.
Pour the marinade over the seared beef, using up to ½ cup additional beef broth to rinse out the blender if needed.
Cook on low for 6–8 hours or on high for 4–6 hours, until the beef is fork-tender.
Meanwhile, cook the jasmine rice according to package directions.
Once cooked, transfer to a bowl and stir in the ¼ cup cilantro, lime juice, and 1 teaspoon sea salt.
Shred the beef.
Divide the rice and beef evenly among 6 bowls.
Spoon a couple teaspoons of the cooking liquid over each portion.
Top with chopped yellow onion, additional cilantro, and 11 grams of mozzarella per bowl.