Slow Cooker Barbacoa
You can never have too many main course recipes, so give Slow Cooker Barbacoan a try. One serving contains 535 calories, 37g of protein, and 25g of fat. For $2.51 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 8. This recipe from Taste of Home requires bay leaves, low sodium chicken broth, salt, and chipotle peppers in adobo. Plenty of people made this recipe, and 811 would say it hit the spot. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 7 hours and 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 83%. This score is super. Try Slow Cooker Barbacoa, Slow-Cooker Barbacoa, and Slow Cooker Beef Barbacoa for similar recipes.
Servings: 8
Preparation duration: 45 minutes
Cooking duration: 420 minutes
Ingredients:
3 bay leaves
1 boneless beef chuck roast (3 to 4 pounds)
3 tablespoons butter
3 chipotle peppers in adobo sauce
1/4 cup cider vinegar
1/2 cup minced fresh cilantro
4 garlic cloves, thinly sliced
1/2 teaspoon ground cloves
4 teaspoons ground cumin
2 cups uncooked jasmine rice, rinsed and drained
1/4 cup lime juice
2 tablespoons lime juice
1 cup reduced-sodium chicken broth
3 teaspoons dried oregano
1-1/2 teaspoons pepper
3/4 teaspoon salt
1-1/2 teaspoons salt
3 cups water
Equipment:
blender
slow cooker
sauce pan
Cooking instruction summary:
Directions Place the first nine ingredients in a blender; cover and process until smooth. Add broth; pulse to combine. Place roast and bay leaves in a 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low 7-9 hours or until meat is tender. 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, 12-15 minutes or until liquid is absorbed and rice is tender. Remove from heat; gently stir in cilantro and lime juice. Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with two forks; return to slow cooker. Serve with rice. Yield: 8 servings. Originally published as Slow Cooker Barbacoa in Taste of Home September/October 2015, p62 window._taboola = window._taboola || []; _taboola.push({ mode: 'thumbnails-i', container: 'taboola-native-stream-thumbnails', placement: 'Native Stream Thumbnails Redesign', target_type: 'mix' });
Step by step:
1. Place the first nine ingredients in a blender; cover and process until smooth.
2. Add broth; pulse to combine.
3. Place roast and bay leaves in a 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low 7-9 hours or until meat is tender.
4. 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, 12-15 minutes or until liquid is absorbed and rice is tender.
5. Remove from heat; gently stir in cilantro and lime juice.
6. Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with two forks; return to slow cooker.
7. Serve with rice.
Nutrition Information:
covered percent of daily need
