Wednesday, June 2, 2021

Easy Summer Recipes - Barbacoa Beef


Good morning, friends! I'm arriving at this post feeling refreshed after a L-O-N-G 4 day weekend! I was blessed to visit with friends on Memorial Day, but since Kate had to work on Monday and was off yesterday, I ended up extending my leisure for yet another day. We spent a few hours at the pool, which is still way too cold to actually get in, so we just soaked up some sun and enjoyed each other's company. 

One of the reason's I was able to just sit back and relax was because I knew I didn't have to head back to make dinner, and instead threw together one of my tried and true family favorite recipes in the crock-pot, BARBACOA BEEF! If you are a fan of Chipotle, let me just tell you, this is a recipe you will make again and again! Though these days I think I actually prefer their chicken bowls (I have a recipe I'll be sharing for that soon, as well!), in the early days barbacoa was my go-to choice. I think I still prefer it if I'm ordering taco's, but since they tend to be super messy, I've become more of a throw it in a bowl type of girl! Either way, once you try this you may never hand over your hard earned cash to Chipotle again, because this stuff equals, and in my opinion beats it!

The thing I like best about these recipes is for the same cost that I can feed one person eating out, I can feed my entire family at home. Of course, depending on the size of your family, that may not be the case, but it is for us. That doesn't mean we don't EVER eat at Chipotle, it's one of Kate's favorites. But for the most part I find that if I'm going to eat out I'd prefer it to be somewhere that specializes in food that I can't make, either because I don't have the right equipment, or I've tried multiple times and failed, like . . . Japanese! But when it comes to Barbacoa, this recipe ranks supreme in my book!  And speaking of,  this is one I have at the very front of my in-progress Menu Planning/Recipe Binder under EASY DINNERS! It's perfect for summer because it cooks all day in the crock pot, no heating up the kitchen, and you can spend the day outside with your family, come in cook up some rice (all of 20 minutes!), and get your toppings, pico de gallo, sour cream, guacamole, cilantro, shredded cheese, whatever you like, while the rice is cooking, and BAM! Dinner is served! Just take a look at that goodness! It's so loaded with toppings you can't even see the rice, which is another reason I love making this at home, no skimping on the toppings! And speaking of toppings, in our family we like beans as a topping on our bowls, and nothing beats Grandma's Texas Style Pinto Beans! But in a pinch, we also often just open up a can of black beans! Easy-Peasy!

❊ BARBACOA BEEF

6 to 8 pounds boneless chuck roast
1 tablespoon vegetable oil or canola oil
6 chipotles in adobo with sauce
1 large white onion peeled and roughly chopped
10 cloves garlic peeled and roughly chopped
1 cup beef or chicken broth or lager beer
2/3 cup apple cider vinegar
1/4 cup lime juice
2 tablespoons cumin
2 tablespoons oregano
1/2 teaspoon ground cloves
2 teaspoons kosher salt
1 teaspoon ground black pepper
3 bay leaves

Add the beef to the crock of a slow-cooker. Add the chipotles in adobo, onion, garlic, broth or beer, apple cider vinegar, lime juice, cumin, oregano, ground cloves, salt, and black pepper and bay leaves on top of the beef, stir. Turn the temperature to LOW. Cook 8 hours on LOW or 4 hours on HIGH, or until the beef shreds very easily with a fork. Remove and discard the bay leaves. Use two forks to shred the meat in the sauces. To Serve: Serve the shredded Barbacoa with sauces over rice for a bowl, in corn or flour tortillas for tacos, or over tortilla chips for nachos! It's so easy and so versatile!

I hope you'll try this recipe this summer and let me know if you like it! This is one I keep at the ready with leftovers frozen and waiting in the freezer, along with the chicken, which I'll be sharing later this week! 

Until then, I pray you have a WONDERFUL WEDNESDAY, my friends! 

Savoring the summer days,
Kim




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