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Beef Barbacoa Bowls

with Baja Vinaigrette & Spiced Baby Peppers

Cooking time

30 minutes




820 /serving

Barbacoa is a Mexican dish that has its roots in barbecue, or more specifically in open-flame cooking. The traditional method of cooking meat barbacoa-style is to slow-cook it underground, sweetened and preserved with agave. And while we have nothing but appreciation for the slow and steady method, for tonight’s purposes, a good ol’ skillet will have to do! You’ll still get all the fiery flavours thanks to a mouth-puckering sauce made with chili, balanced by sweet apple juice and lime. Serve it atop rice with pan-blistered peppers, a drizzle of creamy, citrusy Baja vinaigrette and a sprinkling of Cotija cheese.

We will send you:

  • 285g Ground beef
  • 140g Multicoloured baby peppers
  • 60g Baby lettuce
  • 1 Bunch of cilantro
  • 1 Lime
  • 165g White rice
  • 30ml Apple juice
  • 45ml Mild chili sauce
  • 30g Cotija cheese
  • 100g Greek yogurt
  • 16.5g Beef barbacoa spice blend (salt, chili powder, garlic, sugar, paprika, coriander, black pepper, cumin, onion, oregano, lime oil)

Contains: Milk

You will need:

Medium pot
Medium pan
Salt & pepper
Total Fat
33 g
Saturated Fat
12 g
1160 mg
Total Carbs
86 g
8 g
45 g
8 g
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Cook the rice
In a medium pot, combine the rice and 1 ¼ cups water (double for 4 portions); season with ⅓ of the spice blend and a big pinch of salt. Bring to a boil. Reduce the heat, cover and let simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Mise en place
While the rice cooks, zest and quarter the lime. Finely chop the cilantro leaves and stems. Toss the peppers with a drizzle of oil; season with ½ the remaining spice blend and S&P.
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Sear the baby bell peppers
In a medium pan, heat a drizzle of oil on medium-high. Add the baby bell peppers to the pan and cook, 2 to 4 minutes per side, until softened and beginning to brown; season with S&P. Transfer to a plate and sprinkle with up to ½ the lime zest (to taste). Wipe out and reserve the pan.
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Cook the beef
In the same pan, heat a drizzle of oil on medium-high. Add the ground beef*; season with the remaining spice blend and S&P. Cook, breaking the meat up with a spoon, 4 to 6 minutes, until just cooked through. Add the mild chili sauce, ½ the apple juice and juice from up to ½ the lime wedges (or as much as you’d like). Cook, stirring frequently, 1 to 2 minutes, until thickened.
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Make the Baja vinaigrette
While the beef cooks, in a small bowl, combine the yogurt, ½ the cilantro, the remaining apple juice, as much juice from the remaining lime wedges as you’d like and 1 tsp water (double for 4 portions). Season with S&P.
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Finish & serve
To the pot of rice, add as much of the remaining lime zest as you’d like. Toss to combine. In a bowl, toss the lettuce with a drizzle of oil; season with S&P. Divide the finished rice between your bowls. Top with the finished barbacoa beef, baby bell peppers, lettuce and remaining cilantro. Spoon the Baja vinaigrette over the dish and top with the Cotija cheese. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.