Life has been nuts. Plain and simple. 45+ hour work weeks. My husband has been working 6 days a week for over a month. Then we have been juggling seminars, workouts, errands and cleaning, bible study – the list goes on. You know, you too my friend have lived it. Sometimes things are hectic. You don’t even have time to have time. Sometimes you forget to pay your wordpress subscription and it resets your theme. Oops. That happened and while I don’t know how much I like the new look, well I don’t have… you got it 🙂 TIME! lol
When life throws me time sucking curve balls I still try to keep us eating healthy and at home, and I often lean on my slow cooker. Crock pots are life savers when you want to cook in bulk and you don’t have time to babysit your food. We have made this twice in the last month, because we love it so much. So while I am cooking and baking, but not blogging – I simply had to stop and share this recipe. Plus right now you can make it with fresh roasted hatch green chilies. Canned is also good, but fresh or frozen is so much more flavorful!
Barbacoa is slow-braised beef which is well-seasoned by chilis, cumin and other lovely spices. It makes amazing tacos, burritos, sandwiches, stuffed potatoes (we did sweet potatoes with chipotle honey butter) and it makes one bad-A breakfast. Seriously this stuff with eggs. Yeah, the end and beginning of awesome. While this detours from traditional Barbacoa – it is delicious and simple. Sometimes you need simple. Rant over, recipe below! Hope your world is spinning a wee bit slower than ours!
SLOW COOKER BARBACOA
- 3 lbs chuck roast (fat trimmed), cut into 2-inch chunks
- 3 cloves garlic, minced
- 2 chiptoles in adobo sauce, chopped (or more for added heat)
- 1/2 cup roasted, chopped green chiles (or 1 can…)
- 1 small white onion, finely chopped (about 1 cup)
- 1/4 cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 3 bay leaves
- 1 Tablespoon ground cumin
- 1 Tablespoon dried Mexican oregano (or regular)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 package of Lipton onion soup mix (or 1 can of beef broth and omit below water)
- 1 1/2 cups of water
DIRECTIONS: Combine all ingredients in the bowl of a slow cooker. Toss gently to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.
Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove the bay leaves. Use a pair of tongs or a slotted spoon to serve the barbacoa beef.
If not using immediately, refrigerate the barbacoa beef with its juices in a sealed container for up to 5 days. Or freeze it for up to 3 months.
Eat it up, Buttercup!