In the Kitchen: Barbacoa

I couldn't  tell you the last time I had eaten at Chipotle. Had to have been over a year ago. Not because I don't love it, I do. You know me by now, I love Mexican food! More so, their portions are huge, and delicious so I do what everyone does, pig out! Sooooo not cute on the waste line. 

Well. We moved, which means our gym moved, and there just happens to be one right there, so convenient on the way home. And I caved, rather we caved - if I am going down so is the Hubs, he was guilty too! The Hubs and I sweated are arses off at the gym a few nights ago, and then proceeded to eat all that hard work away in yummy Mexican. To the point that I wanted again the next night and the next. And it may have happened once more. 

Then this past weekend, while frigid and couch bound the Hubs said why don't we try and make it at home. (Quality control on size and ingredients, inevitably makes it healthier, right...at least a bit!) Of course I agreed, it meant I got to bust out the crock pot!!! (I have really bad luck with making flops in the 'pot, even though I try and try!). After a trip to the store in PJ's (sorry I did, I am ashamed!) I had warm delicious smelling beef stewing away on the counter. Homemade Barbacoa burrito bowls coming right up!!! 

Best part!!! Unless feeding a crowd you are guaranteed food for at least another night (and I even halved the recipe!)!!! Yippee! Mexican two nights in a row, without begging! 

Stewing away....then all shredded up.

I made fresh brown rice, and pinto beans. And then all your normal taco fillings. I can't wait to try this again, possibly on a tosada or homemade flautas!!! Oh man, I am so making this again in like 2 weeks!!!!

I halved the recipe because I did NOT need to make 30 tacos! Which is how I normally cook, portion control in cooking, my down fall - so people you can always stop by for dinner. No seriously! So I made a few changes and it turned out amazing! 

Recipe adapted from The Kichn: Slow Cooker Barbacoa Beef

*This is my version below, with the amounts I used

2-4 chipotle peppers (from a can) plus all the adobo sauce it sits in
1/2 bunch cilantro, rough chopped
1 small red onion, peeled and cut into large chunks
1 head garlic, peeled and cloves smashed
3 dry bay leaves
1 teaspoon ground cloves, & 1-2 cumin
1/2 tablespoon kosher salt
Juice of 2-3 limes
1/3 cup cider vinegar
2.5-3 pounds beef brisket - I used 2.89 lb of bottom round, you could also use top round. Pick which looks best! I also removed all the large pieces of fat before cooking.
1/2 a box beef stock (2-3 cups, til meat is almost covered)

Stir together chipotle peppers and sauce, cilantro, red onion, garlic, clove, salt, lime juice, and cider vinegar in the insert of a slow cooker (if you have a food processor, pulse till combined first before adding- I do not have one, it turned out amazing. I roughly chopped my peppers before adding bc of this). Place the brisket on top of this mixture. (I cut my beef into large chunks (quartered it) to make it fit better and cook slightly faster, since i started late). Add stock to cover the meat and place bay leaves on top. Use tongs to move the meat around gently to combine everything and put the lid on.

Cook on HIGH for 2.5 hours. Then cook on low for 3. Once finished, turn crock pot to WARM. Check meat it should be tender and falling apart with a fork. If not leave in for longer, a lower temp for longer with  help meat that is 'tough' become tender.

Remove meat from slow cooker and place on rimmed baking sheet/ large plate. Use two forks to pull the meat apart. Discard the fat, if desired. Place shredded beef in large bowl and ladle cooking liquid over the top a few scoops at a time. 

Serve as desired! Copy Chipotle like me, or make tacos/burritos with fresh tortillas! or left overs for breakfast - can you image with heuvos!!!!