Tuesday, December 6, 2016

Slow-Cooker Barbacoa

So in an effort not to eat roller food/spend money out on food, D made this before we went to a beer festival.  I guess he put it on at 9am.  We got home at 8pm.  Then I forgot to put it in the refrigerator (it was on warm on the Crock Pot).  (I may have also had roller food).

So Sunday rolled around, and we decided to have it (after we put it in the refrigerator, and then heated it up).  It was dry, I'll admit, but I think that was the function of the cook and his helper. It also didn't shred, so D sliced it.

Anyway, except for being dry, it was really good.  A lot of flavor.  I liked it.

We had with refried beans, and served the meat taco-style. I forgot a picture.

Slow-Cooker Barbacoa

Serves 8

3 to 4-pound beef chuck roast
3 bay leaves
1 cup cider vinegar
juice of 2 limes
3 chipotle peppers in adobo sauce, drained
4 cloves garlic
1 tablespoon ground cumin
1 tablespoon dried oregano
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1/2 teaspoon ground cloves
1 cup chicken broth
flour tortillas
Toppings: shredded Colby Jack cheese, shredded lettuce, guacamole

Place roast and bay leaves in a large slow cooker. In a food processor or blender, combine vinegar, lime juice, peppers, garlic and seasonings. Process on high until smooth. Pour vinegar mixture and broth over roast. Cover and cook on low setting for 6 to 8 hours, until roast is fork-tender. Shred beef with 2 forks; return to juices in slow cooker. Serve on tortillas with desired toppings.

11 Smart Points (toppings not included)

Goosebury Patch, AUGUST 2013

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