Monday, June 8, 2015

Barbacoa


Do you love Chipotle?  Don't have one close by?
Today's dish will solve that dilemma and your craving for the spicy, wonderful beef Barbacoa. 
Barbacoa is a method of cooking.  Traditionally over an open fire, or in a pit in the ground.  We don't have a pit and open fires can be a little messy so we're going for the slow cooker.  Man's new best friend.  

You don't have to use much effort here.  Just toss it all in and walk away.  When you come back you will have a wonderful beef  that is filled with chunky good stuff!  


So feed your cravings at home and make this Barbacoa soon.  You will have plenty to feed the family and possibly leftover which can be frozen for another day.  Serve over rice and make your own burrito bowl, or serve it in soft tacos like I did today.  Either way, the flavors of the beef are the star.

Enjoy!



Barbacoa

3 lbs top round or chuck roast (fat trimmed), cut into 2-inch chunks
4 cloves garlic, minced
2-3 chipotles in adobo sauce, chopped 
1 4oz. can green chiles
3/4 c yellow onion, diced 
1/4 cup fresh lime juice
2 tbls apple cider vinegar
3 bay leaves
1 tbls cumin
1 tbls oregano
2 tsp kosher salt
1 tsp ground black pepper
1/2 cup beef broth

Combine all ingredients in the slow cooker, stirring to combine. Cook on low for 6-8 hours, or on high for 3-4 hours.

Remove beef and shred the beef.  Return to the slow cooker and mix with the juice.  Cover and cook an additional 15 minutes.  Remove bay leaves. Serve in soft tortillas or over rice.



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