Slow-Cooker Beef Barbacoa Bowls with Cilantro-Lime Rice and Roasted Street Corn

Prepare the beef by trimming excess fat from 2.5 lbs of raw beef chuck roast and cutting it into 3-inch chunks. Season the chunks generously with salt and pepper.

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Sear the beef chunks for 2-3 minutes per side until a deep brown crust forms, then transfer the beef to the slow cooker.

In a small bowl, whisk together 1 cup beef broth, 2 tablespoons minced chipotle peppers in adobo, 4 minced garlic cloves, 1 tablespoon ground cumin, 1 teaspoon dried oregano, and the juice of 2 limes.

Pour the liquid mixture over the beef in the slow cooker. Cover and cook on low for 8 hours (or high for 4 hours) until the beef is tender enough to fall apart with a fork.

Once the beef is cooked, remove it from the slow cooker and place it in a large bowl. Use two forks to shred the meat. Ladle 0.5 cups of the cooking liquid back over the shredded beef to keep it moist.

Preheat your oven to 400°F (200°C). Remove the husks and silk from 4 ears of corn. Rub each ear with 1 tablespoon of oil and a pinch of salt. Place them on a baking sheet and roast for 20-25 minutes, turning occasionally, until lightly charred.

While corn is roasting, rinse 1.5 cups of long-grain white rice under cold water until the water runs clear. In a medium pot, combine the rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes.

Finely chop 0.5 cups of fresh cilantro. Once the rice is done, fluff it with a fork and stir in the chopped cilantro and the juice of the remaining 1 lime.

Remove the roasted corn from the oven. Carefully use a knife to cut the kernels off the cob into a bowl. Stir in 3 tablespoons of mayonnaise and 0.25 cup of crumbled cotija cheese until well combined.

Assemble the bowls by placing a generous scoop of cilantro-lime rice at the bottom, topped with a heap of shredded barbacoa beef and a side of the roasted street corn mixture.