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Croc Pot Beef Barbacoa

December 8, 2017

 

I love Mexican food. There's something about it that is so fresh and exciting.  What other food type has its own day of the week (Taco Tuesday. Hello!)  There are so many different Mexican dishes made with so many delicious fresh ingredients.  Some of the fun of Mexican food is the build-your-own aspect of the dishes; tacos, fajitas, burritos... filling them with the toppings and fillings you like best.  This recipe is for pulled Beef Barbacoa - but it can be adapted in so many ways.  

 

As promised, here is another recipe in my series of ways I use my croc pot.  Like the Pulled BBQ Beef Two Ways, I have used this Barbacoa Beef recipe multiple ways.  On weeknights, I have used it to make actual tacos (hard and soft), as well as Beef Barbacoa Bowls (over Cilantro Lime Rice), or as a salad (basically a shell-less taco). 

 

On shabbos, I have served it either as a platter (make your own taco!) with sides like roasted peppers and onions, corn, pico de gallo, salsa, Tofutti sour cream, guacamole, diced jalapeno peppers, and tortillas and chips - or, as nachos (super fun!)  I fill a large shallow bowl with White Corn Tortilla Chips, and then top it with the shredded beef, guacamole, pico de gallo, corn, cilantro, and an easy dressing I make (a mix of salsa and Tofutti Sour Cream) -- both of these Shabbos dishes are always loved- and lots of fun for a Shabbos lunch meal!

 

Whatever you like on your taco, your nachos, or over your rice, get creative, make this beef (you will thank me!) and enjoy!

 

Beef Barbacoa 

 

4lb Chuck Eye Roast 

salt & pepper to taste 

1/8 tsp garlic powder

6 cloves fresh garlic 

1/2 C fresh cilantro

3 chipotle peppers in adobo sauce (I buy this kind!)

4 Tbsp fresh lime juice

2 Tbsp tomato paste

1 Tbsp cumin

1/8 tsp paprika4 tsp salt

2 tsp dried oregano

1 Tbsp brown sugar

1 bay leaf10 oz beer (mexican, or light)

 

 

 

10 oz beef broth

 

Directions

 

Dry rub meat with salt, pepper & garlic powder

Mix garlic, cilantro, peppers, lime juice, tomato paste, cumin, paprika, garlic powder, oregano & salt in a blender until a paste forms

Rub the paste over the roast until coated (this can be done ahead of time and allowed to sit)

Place roast into your croc pot

Pour beer & broth over the meat

Add bay leaf & brown sugar to the pot

 

 

Cook on low for 9 hours (My Croc Pot has a timer, once the time is done it switches to "Warm" setting. - If you are making this for shabbos day, that is how I set it.) 

 

Shabbos prep: I prepare the meat ahead of time, leave it in the croc pot in the fridge, allowing the meat to marinate, and right before shabbos comes in I add the liquid, sugar and bay leaf.  

 

Lighten it up

The sugar isn't totally necessary if you want to omit it, I have and you can.  You can also use a light beer (or water for an even lighter version).  

 

I found THESE AWESOME TORTILLAS at my local grocery store! They are 50 Calories, 3 g Net Carbs, high in fiber and protein! It's what I use, and they are delicious! 

 

 

 

Pico de Gallo 

 

3 medium tomatos, diced

1/2 red onion, finely minced 

1/2 fresh jalapeno pepper, seeded and chopped

5 sprigs fresh cilantro, finely chopped

1/2 teaspoon garlic powder

1/8 teaspoon salt

1 Tbsp fresh lime juice

 

Directions

 

Mix all ingredients together.  Can be stored in a fridge for up to 3 days.

 

 

 

Ole!

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