Barbacoa Beef

Ed was in the mood for some barbacoa beef with kick to put in a wrap and found this recipe after consulting the Googles.

Ingredients:

(1) 2.5 - 3 lb boneless chuck roast

Adobo Sauce

1/2 cup water

2 Tbsp olive oil

1 small can chipotle chiles in adobo [you'll use 1 chili & 1 Tbsp of the adobo sauce from the can]

1/2 tsp cumin

3 Tbsp tomato paste

4 large garlic cloves

2 Tbsp fresh lime juice

2 tsp oregano

1/2 tsp pepper

1 tsp salt

1/2 tsp cloves

Directions:

1. In a blender, blend all of the ingredients for the adobo sauce.

2. Place the roast in the slow cooker and pour adobo sauce over meat.

3. Cook on HIGH for 4 hours or until the roast is pull-apart tender.

4. Shred meat & place in a bowl, then dump the crock pot sauce on top.

5. Add an additional pinch of salt.

Our thoughts:

The meat turned out very tender & had lots of kick to it.  We served in a low-carb wrap with shredded cheese with a side of slow-cooked mushrooms (this dish has a blog post too!) and found it to be a tasty, filling meal.  I could definitely see serving the leftover meat as topping on a salad for another nice healthy dinner. Another option for leftovers would be in another wrap, adding some of the leftover slow-cooked mushrooms and some additional fresh veggies.