BEEF BARBACOA:

• 1 tablespoon kosher salt
• 1 teaspoon ground cumin
• 3/4 teaspoon Mexican oregano
• 3/4 teaspoon chipotle chili powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cinnamon
• 3 pounds boneless beef chuck roast
• 1 tablespoon canola oil
• 1 can (10 oz each) Ro*Tel® Diced Tomatoes with Green Chilies & Chipotle Peppers
• 1/2 cup Hunt’s® Hickory BBQ sauce

PICKLED RED ONIONS:

• 1 cup thinly sliced red onion
• 2 cups boiling water
• 1/4 cup lime juice
• 1/2 teaspoon kosher salt

BLACK BEAN & CORN SALSA:

• 1 tablespoon canola oil
• 1 cup Birds Eye® Super Sweet Kernel Corn
• 1/2 cup Rosarita® Premium Whole Black Beans, drained, rinsed
• 1/2 teaspoon kosher salt

CILANTRO & LIME CAULIFLOWER RICE:

• 2 tablespoons canola oil
• 2 bags (10 oz each) Birds Eye® Steamfresh® Veggie Made™ Original Riced Cauliflower
• 2 tablespoons fresh chopped cilantro
• 3 tablespoons lime juice

ADDITIONAL GARNISHES:

• 1/2 cup crumbled Cotija or feta cheese
• 1/2 cup roasted pepitas (pumpkin seed kernels)
• 1/4 cup Mexican crema or sour cream
• Chopped fresh cilantro

STEP ONE

BEEF BARBACOA: Preheat oven to 300°F. Stir together salt, cumin, oregano, chipotle chile powder, onion powder, garlic powder, smoked paprika, black pepper and cinnamon in small bowl. Season beef generously all over with spice rub. Heat oil in Dutch oven over medium-high heat until shimmering. Add beef and cook until browned on both sides, about 10 minutes. Reserve 1/2 cup Ro*tel for corn salsa. Stir together remaining Ro*Tel and Hunt’s® Hickory BBQ sauce in small bowl; pour over browned beef. Cover beef and bake until very tender, 3 to 3-½ hours.

STEP TWO

PICKLED RED ONIONS: Place onions in non-reactive bowl. Pour boiling water over, count to 10, then immediately pour onions into strainer. Shake off the excess water, pour onions back into bowl. Stir in lime juice and salt. Cover and refrigerate at least 1 hour.

STEP THREE

BLACK BEAN & CORN SALSA: Heat oil in large nonstick skillet over medium-high heat. Add corn and cook until browned, about 5 minutes, stirring occasionally. Stir in beans, reserved Ro*Tel tomatoes and salt and heat until hot.

STEP FOUR

CILANTRO & LIME CAULIFLOWER RICE: Heat oil in large nonstick skillet over medium-high heat. Add riced cauliflower and sauté until hot, about 8 minutes, stirring occasionally. Stir in cilantro and lime juice.

STEP FIVE

ASSEMBLY: Remove beef to a serving bowl; shred. Use a large spoon to skim some of the fat from the cooking liquid. Pour cooking liquid over shredded beef. Divide cauliflower rice evenly into serving bowls. Top with salsa, beef, cheese, pickled red onion, pepitas, crema and cilantro.