Move Over Chipotle..

25 04 2011

OMG look out Chipotle, I am onto your Barbacoa ways !!

When I reviewed how to make barbacoa, I realized this is such a regional dish with a slight twist on how each region makes it their own. Some use a rub before hand, some have a paste, some use avocado leaves, but not fresh avocado leaves because they will make you sick, some use just a cow’s head to make it ! Barbacoa was a Pandora’s box of beef !!

I wanted run of the mill, good ole Chipotle Burrito Bowl Barbacoa…. and I can say this is pretty damn close… so close Ken and I inhaled it. What is equally exciting is that it is a sugar free recipe ! SCORE

Chipotlesque Barbacoa

* 1/3 cup apple cider vinegar
* 3 Tbsp lime juice
* 3-4 chipotle peppers – canned
* 4 cloves garlic
* 4 tsp cumin
* 2 tsp dried Mexician oregano
* 1/2 tsp ground clove
* 2 tbsp of tomato paste

* 4-5 lbs beef roast (a cheap
rump roast is just fine for this)
* 3/4 cup chicken broth
* 3 bay leaves

Whirl all the ingredients together in a paste using a blender, a food processor or a bowl and a hand/immersion blender.

Grab a ziploc bag, and pat the meat dry, toss in the bag with the paste. Use a bit of water to swirl out the blender to get all the last bits of flavour, burp the bag, seal it, and toss into the fridge overnight.
Next morning grab your crock pot while you are making your morning coffee. Plunk the meat and paste into the crock pot and use the chicken stock to swish out all the tasty paste left in the bag. Add the 3 ish bay leaves and set on low in the crock pot or medium on the stovetop with a lid.

Note I threw in a bit of salt pork to add some flavour.

Ignore for 8 hours, making sure on occasion you flip the meat around so it all lovingly bathes in all the delicious paste flavours.
Pluck out of the juices and shred with two forks and place into a bowl.

Ready for shredding

Once shredded, add the sauce that it cooked in back into the shredded goodness until you get the right sauciness for your liking. I think I added 1 cup of sauce back in. The sauce is thin, so this isnt like a pulled pork BBQ type sauce.

I served 2.75 ounces of this meat with .25 ounce of shredded cheese, salsa, a large 2 tbsp scoop of sour cream and black beans on the side. It was delicious !

This makes far too much (more than 10 cups of shrededness) so cut down the size of he cut of meat you start with and use the sauce as is, as it will give the meat ample room to swim around. Weigh out your portion as you plate.
Nuts on this are grabbed from the Chipolte website:
4 oz , Calories: 170, Fat: 7g, Carbs: 2g, Protein: 24g

SO weight loss surgery is anywhere from 2 to 4 oz depending on what you are topping it with and calculate nuts accordingly. My 2.75 oz was 116.9 calories, and 16.5 g of protein (beef alone).

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6 responses

25 04 2011
jude

ole!!!

25 04 2011
geokatgirl

get your guac ready… it is a good time

25 04 2011
investment company

It needs to be super spicy!

25 04 2011
Cat

It’s no “chexicaaaaan” but THIS has got to be great!! Mmmm

28 04 2011
jess

Loving all the dairy free kat!

28 04 2011
geokatgirl

thanks Jess !! This is super easy, and doesnt require you to handle the meat.. just plop it into a pot and go ! Get a smaller roast for you, and just go with it !

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