My latest obsession has been binge watching Food Network’s Chopped. I seriously can’t get enough! The chefs that are featured are so talented and creative and work so well under pressure. If you haven’t seen the show, it’s pure reality television genius. Three chefs compete in an appetizer, entree, and dessert round in which they each get a “mystery basket” which contains random ingredients to make each dish under 30 minutes.
I’ve watched so many episodes that I’ve started imagining scenarios where I’m a competitor on Chopped and I have thirty minutes to make a meal and get it plated for breakfast. I’ll just be standing there scrambling some eggs when I suddenly cry out and start darting back and forth between the stove and the pantry grabbing other ingredients like a mad woman.
…Do you have any idea how tired Tyler is of having to coming into the kitchen and say, “Chef, you have 15 minutes remaining!” or “Chef, please open your mystery basket of groceries that you purchased two days ago yourself this is getting ridiculous I have things to do?”
We both love it.
Barbacoa is a Mexican dish from which the word “barbecue” is derived. Traditionally it was cooked in an underground pit, but now it is usually either slowly baked or steamed, then served in corn tortillas with onions and cilantro.
Last week we made a delicious slow cooked barbacoa in our crockpot. We seared 3 lbs of chuck roast in a hot skillet in order to enrich the flavor and seal in juices and placed it in the crockpot. We then made an adobo “sauce” by blending chipotle peppers in adobo sauce, green chilies, a white onion, a large lime, red cider vinegar, and spices, then poured it over the meat along with beef broth. Add a few bay leaves and cook on low heat for 6-8 hours. We served it warm over corn tortillas and ate it with brown rice and sriracha the rest of the week!
Slow-Cooked Barbacoa
2016-10-03 09:12:51
Serves 8
Print
Prep Time
10 min
Cook Time
6 hr 30 min
Total Time
6 hr 40 min
Ingredients
- 3 lbs chuck roast, fat trimmed
- 2 chipotles in adobo sauce, chopped (or more to taste)
- 1 (4-ounce) can chopped green chiles
- 1 white onion, roughly chopped
- 1 large lime
- 2 tablespoons red cider vinegar
- 3 bay leaves
- 1 Tablespoon ground cumin
- 1 Tablespoon dried oregano
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3/4 cup low sodium beef broth
- 5 cloves garlic
- 1/2 tsp ground cloves
- 2 tbsp vegetable oil
- onions, for serving
- cilantro, for serving
- lime, for serving
Instructions
- In a blender, combine chipotle peppers, green chilies, onion, lime, binegar, cumin, oregano, salt, pepper, garlic, and cloves to make an adobo sauce.
- In a large hot skillet, heat vegetable oil on medium-high heat. When hot, place the chuck roast in the skillet, searing each side for 1-2 minutes until a brown crust forms. Remove from the skillet and place in crockpot.
- Pour the adobo sauce over it, then add the beef broth. Place the bay leaves in the pot and cook for 6-8 hours on low.
- When ready to serve, remove the bay leaves. Shred the meat using 2 forks, then place back into the crockpot. Serve over warm corn tortillas with onions, cilantro and lime.
The Richmond avenue https://therichmondavenue.com/
Very nice Jasmine!
Thank you, Lynn!
This looks so delicious!
https://danielasoriano.com/
Thank you, Daniela!
Looks delicious Jasmine! I love barbacoa. Actually, all Mexican food. 🙂
Thank you, JoAnn!! I’m right there with ya! 🙂
Amazing and mouthwatering, this is why you are my fav. food blogger Jasmine 🙂
You are too kind, Par!! <3 Thank you!
Yum, I love shredded beef! It looks perfect! And I get into “Chopped” too. Last New Year’s Day, my sister, brother-in-law, husband and I set up the competition- our kids were the judges. Here’s the tip: play up to the judges. In every round my husband added a treat, needless to say, he won.
You guys are awesome – what a fun activity for a family to do!!! Your husband sounds like he knew exactly what to do!
Saving this to try! It definitely sounds delish. I’ve been trying to come up with some new protein dishes to try!
Thank you, Sara!! This is great for leftovers, too!
This is a recipe we’d really use around here Jasmine! similar to carnitas I’ve made– but more interestingly spiced. Looks super delicious! Happy weekend ahead! xo
Thank you, Rhonda!! 😀
We love that show! We seem to watch cooking shows like some people watch sports! Lol. 😉 This recipe looks delish! Have you watched Cuthroat Kitchen?
Thanks, Anna! 🙂 I have seen Cutthroat Kitchen!! That show gives me so much anxiety!! It’s so hilarious to see some of the crazy things they come up with.