Slow cooker Barbacoa

This recipe is amazing!! You can serve in tortillas instead of the rice. I served with avocado slices.

  • 1/4 cup lime juice
  • 1/4 cup cider vinegar
  • 3 chipotle peppers in adobo sauce
  • 4 garlic cloves, thinly sliced
  • 4 teaspoons ground cumin
  • 3 teaspoons dried oregano
  • 1-1/2 teaspoons pepper
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1 cup reduced-sodium chicken broth
  • 4 ln
  • 4 lbs boneless beef chuck roast
  • 3 bay leave
  • RICE:
  • 3 cups water
  • 2 cups uncooked jasmine rice, rinsed and drained
  • 3 tablespoons butter
  • 1-1/2 teaspoons salt
  • 1/2 cup minced fresh cilantro
  • 2 tablespoons lime juice
  • 3 scallions, sliced thin

Directions

  • Place the first 9 ingredients in a blender; cover and process until smooth. Add broth; pulse to combine.
  • Place roast and bay leaves in a 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low until meat is tender, 7-9 hours.
  • Prepare rice about 30 minutes before serving. In a large saucepan, combine water, rice, butter and salt; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 12-15 minutes. Remove from heat; gently stir in cilantro and lime juice.
  • Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with 2 forks; return to slow cooker. Serve with rice.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s