Another dish that I was inspired to try from watching Triple D. I find so many inspirations from that show. I went digging and found a recipe that supposedly copies Chipotles Barbacoa dish. Since I’ve never had it, so I can only assume the taste matches. I used a blade roast, sliced it into steaks and did it in the crockpot. The hubby was home during the day, so I had asked him to rotate the steaks so they could soak in the sauce and marinate evenly. By the end of the day, they were literally falling apart on their own. I didn’t even need to shred the meat. Hubby tried to flip them this afternoon and the steaks were falling apart.
To keep the effort down in the morning before leaving for work, I whizzed the marinade up and put in a Ziploc bag with the meat, then did the sauce up and put it in container to pour in crockpot in the morning. Just had to add some stock, the meat, and some bay leaves and let it go.
Definitely has the kick of a cranky mule, but I served it on a coleslaw with chipotle dressing, some fresh tomatoes, a dollop of sour cream and some grated cheese. It brought it down from eye blinding to nice and zippy. The next day the heat had mellowed and the flavor had soaked in.
For the rub, I just used a generous sprinkling of my all purpose rub. Oh and bonus? Its low carb!
Barbacoa
Ingredients
- 5-6 lb boneless blade roast
Marinade
- 1 ⁄3 cup red wine vinegar
- 2 tablespoons minced garlic
- 4 teaspoons cumin
- 2 teaspoons oregano
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/4 teaspoon ground cloves
- 2 tablespoons vegetable oil
- 1/2 cup beef broth
- 3 tablespoons lime juice
- 3-4 chipotle chiles in adobo
Crockpot Sauce
- 1/3 cup red wine vinegar
- 2 tablespoons minced garlic
- 4 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon ground jalapeno powder
- 2 teaspoons oregano
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/4 teaspoon ground cloves
- 3 tablespoons lime juice
- 3 bay leaves
- 1/2 cup beef broth**
Instructions
- Cut the roast into 4 or 5 steaks, dust with a rub, sear off on the bbq. Let cool.
- Whiz the marinade together in a small food processor and place in a large ziploc bag. Place the steaks into the bag and massage the rub in. Place in fridge overnight.
- Place the steaks in the crockpot along with any remaining marinade. I mixed the beef broth with the sauce at this point, layering in the steaks, coating in the sauce, covering as best as possible.
- Cook on low for about 8 hours.
- Scoop out the liquid into a saucepot, skimming off any fat, bring to a boil to thicken.
- Take the meat out and shred if needed (mine just fell apart being scooped out of the crockpot), add as much sauce as desired, mixing so its all coated.