Recipe: Chipotle Barbacoa

This recipe was one from Danielle Walker's Against All Grain cookbook and was an awesome twist to our normal menu (especially during Whole30!) Her blog. Against All Grain, has tons of awesome recipes, and she even has them categorized based on dietary needs. Her original recipe is double the size of this, but since it's just the two of us, I cut it in half. It still gave us enough meat for 4 meals, and you know I am all about using leftovers to make life easier! Did I mention this is yet another super simple crockpot recipe? I know, I get excited about the little things. 

photo by Danielle Walker

Chipotle Barbacoa

Ingredients:                                                                 

1.5 pounds beef shoulder roast

2 large dried chipotle peppers, seeds removed

1/2 one yellow onion

1/8 cup fresh lime juice

1/8 cup tomato paste

2 cloves of garlic

2 1/4 tsp. apple cider vinegar 

1 tsp. ground cumin

1 tsp. sea salt

1/2 tsp. dried oregano

1/4 tsp. ground cloves

1/3 c. chicken or beef stock (great use of all the extra stock from the Overnight Stock Recipe!)

2 bay leaves

**For Serving, you'll want Romaine Lettuce, Avocado or Guacamole, and Salsa, but if you have extra lime juice or fresh cilantro, those are added bonuses!)

1. Cut the roast into two large chunks, trimming any excess fat. Place them in the bottom of your slow cooker. For this size recipe, I used our smallest crockpot, but if doing a double recipe I would use the larger. 

2. Combine all the other ingredients, EXCEPT the stock and bay leaves, to your blender or food processor and process until smooth. I sound like a broken record here, but an immersion blender works wonderfully too. 

3. Pour the mixture over the beef, then add the stock and the bay leaves. 

4. Cook on low for 6-7 hours, then shred with a fork and continue to cook for another 1-2 hours, or until super tender. 

5. Serve on top of lettuce with the toppings listed above. If you're not following Whole30, you can also use like tacos with tortillas. 

**You can also do steps 1-3 a few days ahead of time and store in the fridge, then simply dump in the crockpot and cook when ready to use!

Printable Recipe Here