Saturday, April 28, 2012

Slow Cooker Barbacoa Beef


3 lbs beef roast, fat removed, cut into a few pieces for better flavor penetration
1/2 red onion
2-4 chipotle peppers in adobo sauce, chopped up a little, with the sauce
About 1/2 head of garlic, minced
1 teaspoon cloves
About 1/4 of a bunch of fresh cilantro
1 can chicken stock
1/4 cup cider vinegar
4 Tablespoons lime juice
2 teaspoons salt


Throw everything in the crock pot.  Cook on low for 8 hours.  When it's done, drain most of the liquid into a bowl and set aside.  Using two forks, shred the beef (this was super easy because it just falls apart!).  Add back in a little bit of the liquid, so it's nice and juicy.

We served our meat in burritos, with some shredded cheese, sour cream, and a very basic homemade salsa (see recipe below), but I'm sure there are lots of ways you could eat it.

The verdict: it was amazing!!!  Mike said it was one of the best meals I've ever made.  He requested we have it regularly. :)  I have to agree, it was absolutely delicious!  If you're really sensitive to spicy foods, cut back on the chipotle peppers - maybe only use a couple.  But I thought the flavor was perfect, and not too spicy at all.

The fresh salsa is really key.  You can make it the night before or just before serving, but I highly recommend making some.  I just threw together 6 roma tomatoes (chopped), the other half of the red onion (diced), 1 jalapeno pepper (diced, with seeds), 4 cloves of garlic (minced), 3/4 bunch of cilantro (chopped), a couple Tablespoons of lime juice, and a little salt.  It's quick and easy but far better than anything you'll find in the store!

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