No need to head to a Mexican restaurant for dinner tonight. Whip up a batch of your own zesty Slow-Cooker Barbacoa, from this recipe in our cookbook, Slow Cooking All Year 'Round !
This spicy shredded beef was shared with us by Aimee Shugarman of Liberty Township, Ohio. Aimee writes...
"My husband challenged me to create this spicy dish. Not only did I exceed his expectations, but I also ended up with a recipe that is so easy to prepare in the slow cooker! You can adjust the heat in the dish by increasing or decreasing amount of chipotle peppers you add. We like to serve it with cilantro-lime rice."
Here's what you'll need to make it...
- 3 to 4-lb. beef chuck roast
- 3 bay leaves
- 1 c. cider vinegar
- juice of 2 limes
- 3 chipotle peppers in adobo sauce, drained
- 4 cloves garlic
- 1 T. ground cumin
- 1 T. dried oregano
- 1-1/2 t. salt
- 1-1/2 t. pepper
- 1/2 t. ground cloves
- 1 c. chicken broth
- flour tortillas
- Toppings: shredded Colby Jack cheese, shredded lettuce, guacamole
Start by placing the chuck roast and bay leaves in a large slow cooker.
Next, In a food processor or blender, combine the vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, salt, pepper and ground cloves.
Process on high until smooth. If you'd like a milder flavor, feel free to adjust the amount of peppers you use.
Pour this mixture and chicken broth over the roast.
Cover and cook on low setting for 6 to 8 hours, until the roast is fork-tender.
When the beef is done, remove it to a platter and shred it with 2 forks.
Return the beef to the slow cooker to keep warm.
So delicious in tacos, burritos, on nachos or served over rice...try it today!
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