Weight Watcher Slow Cooker Chipotles Barbacoa Beef Food

SLOW COOKER BEEF BARBACOA

Steps:

• Place the cubed chuck roast in the bottom of the slow cooker.
• To a blender or food processor, add the water, onion, garlic, tomato paste, lime juice, cumin, oregano, cloves, chipotle pepper (if using), salt and pepper. Blend or process until smooth.
• Pour the tomato mixture over the chuck roast and stir. Place bay leaves on top of the meat.
• Cover and look on low heat for 7 hours (or high for 3 ½ hours) or until the meat is tender and shreds easily with a fork. Remove meat to a clean plate or shallow dish using a slotted spoon. Shred with two forks then return to the slow cooker and stir into the liquid. Taste and season with additional salt and pepper as needed.

SLOW COOKER BARBACOA BEEF

Steps:

• Heat the slow cooker if necessary. Put the chipotle paste, red onion, garlic, cloves, lime juice and cider vinegar into the slow cooker and stir until combined. Add the bay leaves, stock and coriander, then put the beef on top. Use a pair of tongs to turn the meat over a few times in the sauce.
• Put the lid on the slow cooker. Cook on High for 1 hour and then Low for 8 hours or until the meat shreds easily when you pull it apart with 2 forks.
• Serve with the lettuce cups and jalapeño chilles and crème fraîche.

WEIGHT WATCHERS SLOW COOKER CHIPOTLE'S BARBACOA BEEF RECIPE

Steps:

• Place garlic, onion, lime juice, chipotles, cumin, oregano and cloves in a blender until smooth; set aside.
• Trim all fat off meat, and cut into 4 pieces. Season all sides with salt and pepper and brown in a skillet over high heat in 1 teaspoon olive oil just until the outside is brown and seared to seal in the juices.
• Remove meat from skillet and place in the bottom of a slow cooker sprayed with nonstick cooking spray.
• Pour liquefied spices, water and bay leaves on top and cover and cook on high for 4 hours, or low for 6-8 hours.
• Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks, and reserve the liquid for later (discard the bay leaf).
• Return the shredded meat to the pot and mix together with juices in the slow cooker. Let cook on warm for 10 minutes.
• Serve over cooked rice.

CHIPOTLE BEEF BARBACOA RECIPE (THE BEST!)

Steps:

• Combine the broth, chipotle chiles in adobo sauce, garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, black pepper, and ground cloves in a blender (everything except the beef and bay leaves). Puree until smooth.
• Place the beef chunks in the slow cooker. Pour the pureed mixture from the blender on top. Add the (whole) bay leaves.
• Cook for 4-6 hours on high or 8-10 hours on low, until the beef is fall-apart tender.
• Remove the bay leaves. Shred the meat using two forks and stir into the juices. Cover and rest for 5-10 minutes to allow the beef to absorb even more flavor. Use a slotted spoon to serve.

WEIGHT WATCHER SLOW COOKER CHIPOTLE'S BARBACOA BEEF

Steps:

• Place garlic, onion, lime juice, cumin, oregano, chiptoles, cloves in a blender.
• Trim all fat off meat, cut into 4 inch chunks. Season with salt and pepper and brown on high heat in 1 tsp oil.
• Add liquefied spices, water, bay leaves and place on low for 6-8 hours.
• Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks, and reserve the liquid for later (discard the bay leaf).
• Return the shredded meat to the pot, adjust salt and cumin (you may need to add more) to taste and add some of the reserved liquid back. Continue to cook on low for 30 minutes to let the flavors penetrate.

CHIPOTLE'S BARBACOA COPYCAT RECIPE

Steps:

• To make the adobo sauce combine vinegar, limejuice, 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 (approximately 6).
• 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 and add bay leaves.
• Cook on high heat 6 hours or on low all day.
• While still in the Crockpot, shred the meat with two forks and turn the heat to warm. Serve with hard or soft tortilla shells when ready.
• Typical sides include tortillas, rice, black or pinto beans, cheese, pico de gallo, guacamole, and sour cream.
• Don't forget to make my 5 Minute Guacamole to go with it.