I chose this next recipe carefully because I got some feedback that meal prep recipes are highly coveted. The problem is that you have to want to eat something that you use for meal prep like every single day. There are not many things that I want to eat every single day in various forms without getting bored BUT this barbacoa is definitely one of them. It is smokey and juicy and perfect and super easy to prep. I'll admit that Chipotle first introduced me to barbacoa and I don't know how I spent 20+ years without it. If you're not familiar, it's a shredded Mexican-spiced beef. It's delicious in tacos, taco salad, burrito bowls, nachos, quesadillas, burritos, and anything other variation of Mexican food your little heart can dream up. I've tried a couple of different recipes but this one from Gimme Some Oven is my fave. Enjoy!!
Prep time: 10min
Cook time: 4-8 hours in crockpot
Serves: about 8 - recipe can easily be halved!
Ingredients:
3 lb chuck, bottom or top round roast
4 tsp minced garlic
2 chipotles in adobo sauce (canned in the international section of the grocery store)*
4 oz can chopped green chilis (same as above)
1 small white onion, finely diced
1 lime worth of lime juice, about 1/4 cup
2 tbsp apple cider vinegar
3 bay leaves
1 tbsp cumin
1 tbsp oregano
2 tsp salt
1 tsp black pepper
1/4 tsp ground cloves
1/2 cup beef stock or water (I use unsalted beef stock)
Directions:
- Cut your roast into large-ish chunks (about 2 inches) and place in crockpot
- *Because I like my chipotle peppers to be fully incorporated into the broth - I like to add my broth, chipotle peppers, and all other ingredients except for the bay leaves, onion and green chilis to a food processor and give it a spin until it's nice and smooth. If you like your chipotle peppers in larger chunks, you can dice them up and add all of these things to the crockpot separately.
-If you use my method, pour the contents of your food processor on top of the beef and then toss in your onion, bay leaves and green chilis.
- Cook on low for 6-8 hours or on high for 3-4 hours until it shreds easily with a fork.
- Shred with 2 forks and let it soak up some of that sauce for a few minutes before adding to any Mexican food you like! I chose tacos for this one. Picture below!
For these tacos I topped with tomato, onion and a drizzle of cheese dip because who can resist beef and cheese??? Usually I prefer corn tortillas but recently I have also gotten into using Flat Out sandwich folds as little taco shells. That's what's pictured here. I usually find them in the bakery section of my grocery store.
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