July 18, 2012

Spicy Barbacoa Beef

This recipe couldn't be easier. Throw the meat and spices into a crockpot, let cook, shred. You can use the beef for tacos with corn, salsa, cheese, sour cream, guacamole, or whatever fillings you like. This turned out pretty spicy, so if you don't want it that way, try only using half the can of chipotle peppers and sauce.

Spicy Barbacoa Beef
adapted from Bev Cooks

2 pounds beef chuck roast (any major fat trimmed)
1 (7 oz) can chipotle peppers in their adobo sauce
1 Tbs. cumin
1 Tbs. chili powder
1 tsp onion powder
1 tsp garlic powder
1 Tbs. oregano

Place the beef, chipotle peppers in their adobo sauce, cumin, chili powder, onion powder, garlic powder and oregano into a slow cooker. Add a pinch of salt and pepper too. Turn it on medium and cook for 6 hours. Flip the meat every 2 hours or so. During the last hour, take two forks and shred the meat, right there in the pot. Close the lid and let it finish cooking.

1 comment:

Suzanne said...

love crock pot cooking. We'll have to give this one a look.