This is a delicious slow cooker Mexican barbecue recipe that I got from Coupon Crafty’s blog. My husband loved it and when you luck out to get chuck roast on sale, it’s an inexpensive and easy recipe. 3 chipotle peppers was too spicy for my kids but Superhubby and I liked it. I had read in one of the blog’s comments to put the whole can of chicken broth in so that’s what I did and it came out fall apart tender and juicy! The picture is how I used for leftovers with some fresh avocados, pico de gallo and crushed tortilla chips and very delicious!
Family Yumminess Rating: 5 of 5 stars
RA Ease of Prep Rating: 4 of 5 stars (the hardest part of this recipe is handling the roast, squeezing the lime juice and getting the lid on my mini food processor secured properly. Otherwise it’s very simple and only tastes like you’ve slaved over it all day!)
1/3 cup apple cider vinegar
3 tablespoons lime juice
3 chipotle peppers, canned (the cans usually say “in adobo 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
**I only use 1 pepper so it is mild for kids and company, serve extra peppers on side so people can add their own heat. A little goes a long way!
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.
Trim the fat from the meat, and then slice the roast into 6 smaller pieces. Sear all sides of the chunks of meat in 2 tablespoons of oil until browned. Put meat in the crockpot. Add the adobo sauce on top of the meat, pour in the chicken broth, and add the bay leaves. Cover the crock pot and cook on low for 6-8 hours. At the three-hour mark, take the lid off and shred the beef with two forks. Cover and cook for the last hour. Spoon meat into a warmed tortilla topped for an easy taco. You can top with Pico de Gallo or salsa,shredded cheddar cheese, avocado, sour cream, etc….
Makes 6 cups of rice
3 cups water
2 cups converted rice
2 tablespoons butter
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.