Chipolte Barbacoa Tacos by Against All Grain

I'm totally craving this Chipotle Barbacoa Beef! It's going into the crockpot this weekend when I get home! 

http://www.againstallgrain.com/2013/06/14/chipotle-barbacoa-tacos/
Ingredients
  • 3 pound center cut shoulder roast
  • 3 to 5 large dried chipotle peppers, seeds removed
  • ½ yellow onion
  • ¼ cup lime juice
  • ¼ cup tomato paste
  • 4 garlic cloves
  • 1½ tablespoons apple cider vineger
  • 2 teaspoons cumin
  • 2 teaspoons sea salt
  • 1 teaspoon oregano
  • ¾ cup beef or chicken stock
  • 3 bay leaves
  • 1 teaspoon whole cloves
Instructions
  1. Cut the roast into two pieces and trim any fat. Place in the pot of a slow cooker.
  2. Combine the chipotle peppers, onion, lime juice, tomato paste, garlic, vinegar, cumin, salt, and 
  3. oregano in a food processor. Process until smooth.
  4. Pour over the roast and add the stock, bay leaves, and cloves.
  5. Cover and cook on low for 7 hours.
  6. Remove the beef and shred with two forks. Return the meat to the slow cooker and continue cooking for 1 to 2 hours, until really tender.
  7. Serve with your choice of toppings. We like avocado, radish, cilantro, and red onions.



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