Slow-Cooker Barbacoa
TOTAL TIME: Prep: 45 min. Cook: 7 hours
YIELD: 8 servings.
My husband adores this slow-cooker barbacoa simmered in lime juice, chipotle and cumin. He would eat it one a week if I would make it that often! We have it over rice with cilantro and a spritz of lime. —Aundrea McCormick, Denver, Colorado
Ingredients
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1/4 cup lime juice
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1/4 cup cider vinegar
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3 chipotle peppers in adobo sauce
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4 garlic cloves, thinly sliced
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4 teaspoons ground cumin
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3 teaspoons dried oregano
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1-1/2 teaspoons pepper
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3/4 teaspoon salt
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1/2 teaspoon ground cloves
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1 cup reduced-sodium chicken broth
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1 boneless beef chuck roast (3 to 4 pounds)
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3 bay leaves
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RICE:
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3 cups water
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2 cups uncooked jasmine rice, rinsed and drained
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3 tablespoons butter
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1-1/2 teaspoons salt
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1/2 cup minced fresh cilantro
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2 tablespoons lime juice
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Optional: sliced radishes, fresh cilantro leaves and lime wedges
Directions
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1.
Place the first 9 ingredients in a blender; cover and process until smooth. Add broth; pulse to combine.
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2.
Place roast and bay leaves in a 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low until meat is tender, 7-9 hours.
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3.
Prepare rice about 30 minutes before serving. In a large saucepan, combine water, rice, butter and salt; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 12-15 minutes. Remove from heat; gently stir in cilantro and lime juice.
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4.
Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with 2 forks; return to slow cooker. Serve with rice and, if desired, radishes, cilantro and limes.
Nutrition Facts
1/2 cup beef mixture with 2/3 cup cooked rice: 513 calories, 21g fat (9g saturated fat), 122mg cholesterol, 882mg sodium, 40g carbohydrate (1g sugars, 1g fiber), 37g protein.
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