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Words to describe me include: fun-loving, kind, caring, outgoing and up for a new adventure. Some of my interests in a nutshell, gardening, crafts, cooking, the outdoors, camping, hiking, photography, and creating positive relationships.

Wednesday, June 22, 2011

Chipotle Barbacoa (Crock-Pot) and Cilantro Lime Rice

Dinner tonight:  I was going to make carnitas, only to realize I didn't have any more pork roasts in the freezer.  I found a buffalo roast, so I am going to try Buffalo Barbacoa, in the future I will use a beef roast. I am serving this with tortillas - flour today, I'd like to try white corn, homemade guacamole, salsa, sour cream, pinto beans, and Mexican cheese.  

Chipotle Barbacoa - Crock Pot
Serves 8

  • 1/3 cup apple cider vinegar (can substitute with regular vinegar if needed)
  • 3 tablespoons lime juice
  • 3 chipotle peppers, canned (the cans usually say "in abodo sauce")

  • 4 garlic cloves
  • 4 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons ground black pepper
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground cloves
  • 2 tablespoons vegetable oil
  • 4 lbs chuck roast
  • 3/4 cup chicken broth
  • 3 bay leaves

Make adobo sauce by combining vinegar, lime juice, peppers, garlic, cumin, oregano, black pepper, salt and clove in a blender or food processor and puree on high speed until smooth.

Put frozen roast/meat in the crock pot.  Pour chicken broth over the meat.  Add the bay leafs to the broth at the bottom. Add the adobo sauce on top of the meat.

Cover the crock pot and cook on high for for 6-8 hours or low for 8-10 hours. At the three hour mark, take the lid off, trim the fat from the meat and shred the beef with two forks. If you are at work and unable to do this, shred it an hour before you serve it. Cover and cook for the remainder of the time.

Chipotle Cilantro-Lime Rice
Makes 6 cups of rice

  • 3 cups water
  • 2 cups converted rice (I'm using brown rice)
  • 2 tablespoons butter (You could probably do half olive oil/butter if you want it healthier and still have the flavor. 
  • 1 1/2 teaspoons salt
  • 1/3 cup fresh cilantro, minced
  • 2 tablespoons lime juice

Make the cilantro-lime rice by combining water, rice, butter and salt in a large saucepan. Bring to a boil over medium heat, then reduce heat to low, cover saucepan, and simmer for 20 minutes. When the rice is done stir in the cilantro and lime juice. Keep rice covered until you're ready to assemble the burritos.

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