Step 1

Make the barbacoa: Preheat the oven to 300 F.

Step 2

Cut the chuck roast into 6 even pieces.

Step 3

Add the chuck roast to the Dutch oven.

Step 4

Add the beef stock, lime juice, onion, chipotle peppers, garlic, oregano, cumin, bay leaves, salt, and pepper to the Dutch oven.

Step 5

Mix well.

Step 6

Cover with a lid and place in the oven. Cook for 3 hours, turning the meat once halfway through the cooking time.

Step 7

While the barbacoa is cooking, prepare the lime crema by adding the sour cream, lime juice, and lime zest to a small bowl.

Step 8

Mix well, cover, and refrigerate until ready to use.

Step 9

Remove the barbacoa from the oven. Using two forks, shred the meat. Keep warm.

Step 10

Make the bowls: Add the olive oil to a saute pan over medium heat.

Step 11

Add the corn, beans, cumin, salt, and pepper.

Step 12

Stir and cook until heated through, approximately 2 minutes.

Step 13

Assemble the barbacoa bowls by dividing the rice between 4 bowls and adding the bean and corn mixture, avocado slices, and barbacoa to each bowl. Garnish each bowl with lime crema, cilantro, and lime wedges to serve.