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The Richmond avenue

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Slow-Cooked Barbacoa

October 3, 2016

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. 
 
Slow-Cooked Barbacoa
 

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
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Prep Time
10 min
Cook Time
6 hr 30 min
Total Time
6 hr 40 min
Prep Time
10 min
Cook Time
6 hr 30 min
Total Time
6 hr 40 min
Ingredients
  1. 3 lbs chuck roast, fat trimmed
  2. 2 chipotles in adobo sauce, chopped (or more to taste)
  3. 1 (4-ounce) can chopped green chiles
  4. 1 white onion, roughly chopped
  5. 1 large lime
  6. 2 tablespoons red cider vinegar
  7. 3 bay leaves
  8. 1 Tablespoon ground cumin
  9. 1 Tablespoon dried oregano
  10. 2 teaspoons kosher salt
  11. 1 teaspoon black pepper
  12. 3/4 cup low sodium beef broth
  13. 5 cloves garlic
  14. 1/2 tsp ground cloves
  15. 2 tbsp vegetable oil
  16. onions, for serving
  17. cilantro, for serving
  18. lime, for serving
Instructions
  1. In a blender, combine chipotle peppers, green chilies, onion, lime, binegar, cumin, oregano, salt, pepper, garlic, and cloves to make an adobo sauce.
  2. 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.
  3. 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.
  4. 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/
J

 

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Your comments make my day. Thank you! Cancel reply

  1. Lynz Real Cooking says

    October 3, 2016 at 10:11 am

    Very nice Jasmine!

    Reply
    • Jasmine says

      October 3, 2016 at 10:19 am

      Thank you, Lynn!

      Reply
  2. Daniela Soriano says

    October 3, 2016 at 12:12 pm

    This looks so delicious!

    https://danielasoriano.com/

    Reply
    • Jasmine says

      October 3, 2016 at 1:44 pm

      Thank you, Daniela!

      Reply
  3. Joann says

    October 3, 2016 at 2:25 pm

    Looks delicious Jasmine! I love barbacoa. Actually, all Mexican food. 🙂

    Reply
    • Jasmine says

      October 3, 2016 at 2:37 pm

      Thank you, JoAnn!! I’m right there with ya! 🙂

      Reply
  4. parparvan says

    October 3, 2016 at 4:19 pm

    Amazing and mouthwatering, this is why you are my fav. food blogger Jasmine 🙂

    Reply
    • Jasmine says

      October 3, 2016 at 4:21 pm

      You are too kind, Par!! <3 Thank you!

      Reply
  5. Sadie's Nest says

    October 3, 2016 at 4:42 pm

    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.

    Reply
    • Jasmine says

      October 3, 2016 at 4:46 pm

      You guys are awesome – what a fun activity for a family to do!!! Your husband sounds like he knew exactly what to do!

      Reply
  6. Sara says

    October 4, 2016 at 8:06 am

    Saving this to try! It definitely sounds delish. I’ve been trying to come up with some new protein dishes to try!

    Reply
    • Jasmine says

      October 4, 2016 at 9:13 am

      Thank you, Sara!! This is great for leftovers, too!

      Reply
  7. Rhonda Sittig says

    October 6, 2016 at 12:16 pm

    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

    Reply
    • Jasmine says

      October 6, 2016 at 12:23 pm

      Thank you, Rhonda!! 😀

      Reply
  8. Anna says

    October 28, 2016 at 11:37 pm

    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?

    Reply
    • Jasmine says

      October 31, 2016 at 11:53 am

      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.

      Reply

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Jasmine

Welcome to The Richmond Avenue! I’m Jasmine – wife, mother, pup-mom, accountant, bibliophile, and lover of all things pasta. Some of my favorite moments in life revolve around food, family, and friends, so I created a site to share recipes and stories in celebration of those moments. Read More…

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