Wednesday, October 10, 2012

Recipe of the Week: Slow Cooker Barbacoa

This is it, readers. THIS is the real copycat version of Chipotle's delicious barbacoa. Zach loves this stuff so much he ate it for dinner every night the two years he taught CraftSummer at Miami University!      

2 tbsp grapeseed or olive oil
1/3 cup apple cider vinegar
3 tbsp lime juice
3-4 chipotle peppers (adobo), canned
4 cloves garlic
4 tsp cumin
2 tsp oregano
2 tsp black pepper
1 tsp salt
1/2 tsp ground cloves
3 bay leaves
3-4 lb beef or chuck roast
3/4 cup chicken broth

In a food processor, combine the vinegar, lime juice, peppers, garlic, cumin, oregano, cloves, salt and pepper until smooth and creamy. Stir in chicken broth and mix well.
In a large dutch oven, heat approximately 2 tbsp of oil and brown chuck roast.
Place chuck roast in slow cooker, pour spice mixture over it. Add bay leaves.
Cook on high for 4 hours.
Remove roast and shred finely. Return to slow cooker and cook on low for another 1-2 hours.

Serve barbacoa over cilantro lime rice with a side of pico de gallo and guacamole. Or make a burrito with some sour cream, cheese and lettuce. Either way you choose to dress barbacoa up, it will still steal the show. I promise.

Pico de Gallo

Mix together the following ingredients:
4 tomatoes, diced
1/2 cup red onion, diced
1/4 cup cilantro, chopped
2 tbsp jalapenos, diced
2 tbsp lime juice
1/4 tsp salt

Easy Guacamole

Mix together the following ingredients:
3 avocados, mashed
1 lime, juiced
1/3 cup red onion, diced finely
2 tbsp fresh cilantro, chopped
salt and pepper to taste

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