Tuesday, June 30, 2015

#24 - Beef Barbacoa

This one is a keeper... fix it and forget it! I got it all ready to go, threw it in the crockpot, went to the beach, and came home to the delicious smell of Beef Barbacoa! All I had to do was shred the meat, heat up some tortillas and chop a few veg and dinner was served. A few days later I made quesadillas with the left overs and I STILL had meat left! It was good stuff!

Beef Barbacoa

(Recipe adapted from That Skinny Chick)


  • 3 tablespoons apple cider vinegar
  • 4 garlic cloves, sliced
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • ½ teaspoon ground black pepper
  • 2 teaspoons salt
  • A pinch ground cloves
  • 2 tablespoons vegetable oil
  • 1 12 oz.bottle of beer (can substitute chicken broth)
  • 3 bay leaves
  • 3 tablespoons lime juice
  • 2-4 chipotle chiles in adobo
  • ¼ cup tomato paste
  • 4 pound chuck roast
  • ½ yellow onion, sliced
  • diced tomatoes, grated cheese, guacamole, pico de gallo, lettuce, sour cream, tortillas, etc.

    1. To make the adobo sauce combine vinegar, lime juice, chipotles, tomato paste, garlic, cumin, oregano, black pepper, salt and cloves in a blender or processor on high speed until smooth.
    2. Remove any excess fat from the roast and then cut into a few large chunks.
    3. Pour oil into a frying pan and sear all sides of roast on medium-high heat until browned.
    4. Place meat into Crockpot and pour adobo sauce over meat.
    5. Pour in the beer and add bay leaves and onions.
    6. Cook on high heat 6 hours or on low all day.
    7. Shred the meat with two forks and serve with tortillas and a variety of toppings when ready.
    Had to share some of our beach day too (aka. what to do while dinner is cookin' )...
    Beach Glam!
    My Guys


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