Mmmmmm Barbacoa, and Just As Good As Chipotle’s.

Is anyone else freaked out to eat at Chipotle since all of the health scares? I’ve been on a hiatus for about a year now. This is a feat considering I used to dine at Chipotle almost every other day. The perfect paleo option, so simple–the salad with tons of meat, veggies and guac. Then, everyone started getting sick. Sigh….I miss it… well kind of. FYI, I did cave and sneak it a few months ago, and was sad to see they no longer serve lemons?!!? What the freak? I used to put like 10 on my salad…which is probably why they got rid of them come to think of it. Chipotle seemed to have gone downhill since the months I’ve been away, and so I miss the old, amazing Chipotle, but not so much the new, lemonless one.

Anywho, I purchased Danielle Walker’s app Cookery not too long ago, and I like it so far. I’ve made a couple dishes, one of them being her Chipotle Barbacoa….holy COW..pun intended. It’s amazing, and super easy to make. Here’s the recipe Chipotle Barbacoa

TADAAAAAA. Danielle Walker is AMAZING! You’ve got to try this recipe.

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Chipotle Barbacoa Tacos

AUTHOR: Danielle Walker – AgainstAllGrain.com
SERVES: 6-8
PREP TIME: 15 mins 

 

COOK TIME: 480 mins TOTAL TIME: 495 mins

INGREDIENTS:

  • 3 pound center cut shoulder roast
  • 3 to 5 large dried chipotle peppers, seeds removed
  • ½ yellow onion
  • ¼ cup lime juice
  • ¼ cup tomato paste
  • 4 garlic cloves
  • 1½ tablespoons apple cider vinegar
  • 2 teaspoons cumin
  • 2 teaspoons sea salt
  • 1 teaspoon oregano
  • ¾ cup beef or chicken stock
  • 3 bay leaves
  • 1 teaspoon whole cloves
  • for serving: grain-free tortillas/crepes , avocado, cilantro, sliced radish, red onions

INSTRUCTIONS:

  1. Cut the roast into two pieces and trim any fat. Place in the pot of a slow cooker.
  2. Combine the chipotle peppers, onion, lime juice, tomato paste, garlic, vinegar, cumin, salt, and oregano in a food processor. Process until smooth.
  3. Pour over the roast and add the stock, bay leaves, and cloves.
  4. Cover and cook on low for 7 hours.
  5. Remove the beef and shred with two forks. Return the meat to the slow cooker and continue cooking for 1 to 2 hours, until really tender.
  6. Serve with your choice of toppings. We like avocado, radish, cilantro, and red onions.
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