Slow-Cooker Barbacoa
This quick dinner is a family favorite, we love having it with rice and tortillas but there are so many ways to serve this yummy main course.
Prep time:
Cook time:
Serving size: 8
Calories per serving: 186
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 186
1/4 cup lime juice
1/4 cup cider vinegar
3 chipotle peppers in adobo sauces
4 garlic cloves, thinly sliced
4 teaspoons ground cumin
3 teaspoons dried oregano
1 1/2 teaspoons 1-1/2 pepper
3/4 teaspoon salt
1/2 teaspoon ground cloves
1 cup reduced-sodium chicken broth
1 boneless beef chuck roast (3 to 4 pounds)
3 bay leaves
RICE:
3 cups water
2 cups uncooked jasmine rice, rinsed and drained
3 tablespoons butter
1 1/2 teaspoons 1-1/2 salt
1/2 cup minced fresh cilantro
2 tablespoons lime juice
Optional: sliced radishes, fresh cilantro leaves and lime wedges
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 and, if desired, radishes, cilantro and limes.
Source: tasteofhome.com
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 and, if desired, radishes, cilantro and limes.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
