Ugh, I had two epic fails in my kitchen yesterday. I really, really hate when that happens, it’s so annoying! Two new recipes I was excited to try, cookies and bread, they both tanked. The cookies tasted good, but looked awful. The bread, well, I’m not quite sure about the bread. I’m pretty sure the recipe called for way too much flour, I’ll attempt it again, and will definitely use less flour.
Thankfully I had a few successes earlier in the week so I’m sharing one of those with you today. We’ve kind of been celebrating Cinco de Mayo all week long. Lots of chips, salsa, guacamole, rice, beans, enchiladas, etc. going on at our house this week. Love, love, love Mexican food.
This Slow Cooker Chipotle Copycat Barbocoa Beef is amazing! Seared beef is slow cooked in a spectacular spicy adobo sauce and a combination of ingredients that create the perfect moist and tender Mexican shredded beef. You can use this meat all kinds of ways – in tacos, burritos, quesadillas, enchiladas, etc.
My boys couldn’t stop raving about these. Seriously, when I see them love something this much, I get a little giddy inside. Oh, and one more thing, your house will smell amazing while this is cooking.Print
This Barbocoa Beef is so delicious and versatile.
- 1 ⁄3 cup apple cider vinegar
- 3 Tbsp. lime juice
- 3 to 4 chipotle chiles in adobo sauce ((depending on how spicy you want it))
- 4 tsp. minced garlic cloves
- 4 tsp. cumin
- 3 tsp. oregano
- 1 tsp. ground black pepper
- 1 tsp. salt
- 1 ⁄2 teaspoon ground cloves
- 2 Tbsp.vegetable oil
- 3 ⁄4 cup chicken broth
- 4 to 5 lb. chuck roast
- Sour Cream
- To make the adobo sauce combine vinegar, lime juice, chipotles, garlic, cumin, oregano, black pepper, salt and cloves in a blender or processor on high speed until smooth.
- Remove most of the fat from the roast and then cut into large chunks (about 6-7 chunks).
- Pour oil into a frying pan and sear all sides of roast on medium-high heat until browned.
- Place meat into Crockpot and pour adobo sauce over meat. Pour in the chicken broth
- Cook on high heat 6 hours or on low 8-10 hours.
- While still in the Crockpot, shred the meat with two forks. Serve with hard or soft tortilla shells.
- Garnish with desired toppings.
Recipe Source: Adapted slightly from Food.com
I linked up at Buns in My Oven