Slow Cooker Beef Barbacoa #diet #healthy

With chipotles, garlic, cilantro, and Mexican flavors, Slow Cooker Beef Barbacoa is a delicate, succulent expansion to tacos, burritos, rice bowls, servings of mixed greens, and more!

Cheerful Taco Tuesday, companions! All things considered, when you read this, it will doubtlessly as of now be Wednesday, however regardless… tacos are an appreciated supper around these parts anytime.

So are burritos, enchiladas, quesadillas, tostadas… and those are actually a couple of the things that you can make with this Slow Cooker Beef Barbacoa. You can even sprinkle this meat over plates of mixed greens or rice bowls, à la the ever-mainstream Chipotle eatery network.

Notwithstanding how you appreciate it, this delicious, dissolve in-your-mouth hamburger is simply overflowing with flavor on account of crisp garlic, cilantro, and lime, Mexican flavors, and hot chipotles in adobo… and it is glad to assume a featuring job in the majority of your Tex-Mex top choices!

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Ingredients :

• 2 pounds boneless beef chuck roast
• Salt & freshly ground black pepper
• 6 large cloves garlic
• 1/2 cup packed cilantro leaves
• 1 to 4 chipotle peppers in adobo, plus 1 to 2 tablespoons reserved sauce
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon tomato paste
• 1 tablespoon cumin
• 2 teaspoons chili powder
• 2 teaspoons garlic salt
• 1 teaspoon dried oregano
• 1 bay leaf
• 6 ounces beef broth
• 6 ounces Mexican beer

Instructions :

1. Generously season beef roast on both sides with salt and freshly ground black pepper. Place in the bottom of a large slow cooker.
2. In a mini or regular-sized food processor, pulse garlic until chopped. Add cilantro leaves and pulse until minced. Add chipotle peppers plus adobo sauce, lime juice, tomato paste, cumin, chili powder, garlic salt, and oregano. Secure lid and process until just blended. (Alterntively, you may use a knife to mince garlic, cilantro, and chipotle(s), then stir in remaining ingredients until well mixed.)
3. Spread half of chipotle mixture over the top of the roast. Carefully flip roast over and spread remaining mixture over other side. Pour beef broth and beer into the bottom of the slow cooker (without washing the chipotle mixture off the roast). Drop in bay leaf. Cover and cook on low for 8 to 10 hours.
4. Remove roast to a cutting board. Skim fat off top of cooking liquid, if necessary, and remove bay leaf. Slice beef into chunks and then shred pieces with two forks. Return to slow cooker, stir meat to soak up liquid, and reheat on Warm for 20 to 30 minutes. Serve as a filling for tacos, burritos, enchiladas, quesadillas, or on top of a rice bowl or salad. Refrigerate leftover meat in reserved cooking liquid.

Source : bit.ly/2Pz24P0

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