Recently, my husband and I traveled to Arizona for the holidays. One of the big things for us when we travel is eating at places that we don’t have in Hawaii. Typically, In and Out Burger and Chipotle are at the top of the list. But, this time we just didn’t make it to Chipotle. Both of us are big fans of their Barbacoa Beef, so we decided to do some research online and make our own.
The original recipe I use can be found here. I used the same ingredients, just mixed up how we used them a little bit, and also how we cooked it. It makes 9 servings and is 7 Points Plus per serving if you are on Weight Watchers.
About 3 pounds eye of round roast, all fat trimmed
5 cloves of garlic, peeled
1/2 medium onion
1/2 lime juice
4 chipotles canned in adobo sauce
1 Tbs cumin
1 Tbs oregano
1/2 tsp ground cloves
1 cup of water
salt & pepper
1 tsp olive oil
3 Bay leaves
1. Trim fat off of roast, cut into 4 inch chunks.
2. Add 1 tsp of olive oil to a large pan. Lightly season the meat with salt and pepper and brown it on high heat.
3. Meanwhile, put garlic, onion, chipotles (with a little of the sauce too), lime juice, cumin, oregano, cloves into the blender.
4. You can attempt to blend it just like that, but for me that didn’t work. I improvised by adding 1/2 cup of water into the blender. It then blended up great.
5. Add browned beef, 3 bay leaves and sauce and the other 1/2 cup of water into your Crock Pot. Cook on low for 4-6 hours. Finally, use two forks to shred the beef and let it cook a little longer to gain the full flavor of the sauce. I also left the lid off of the crock pot toward the end to allow the sauce to thicken.
6. Serve with rice, on quesadillas, tacos, burritos or all by itself.
Just to warn you, this really smells amazing. Just the sauce by itself before cooking smelled amazing. Since it was so delicious we will be making quesadillas with the leftovers tomorrow.