Spicy Barbacoa
Entree
Prep time:
20 mins
Total time:
6 hours 20 mins
INGREDIENTS
- 1/4 cup apple cider
- 4 teaspoons minced garlic cloves
- 4 teaspoons ground cumin
- 2 teaspoons ground oregano
- 1 teaspoon fresh ground black pepper
- 1 teaspoon salt
- ¼ teaspoon ground cloves
- 2 tablespoons canola oil
- ¾ cup low sodium chicken broth
- 3 bay leaves
- 3 tablespoons fresh lime juice
- 3 chipotle chiles in adobo sauce
- 4 pound rump roast, trimmed of fat
- 12 corn tortillas, optional
INSTRUCTIONS
- To make adobo sauce: combine vinegar, lime juice, chipotles, garlic, cumin, oregano, black pepper, salt and cloves in a blender or processor on high speed until smooth.
- Cut roast into about 12 large pieces.
- Pour oil into large skillet and sear all sides over medium-high heat until browned.
- Place meat into slow cooker and pour adobo sauce over meat.
- Cook on high heat for 6 hours or on low for up to 10 hours.
- Remove meat from slow cooker and shred with two forks. Place in bowl and add liquid in ½ cup amounts from slow cooker to meat until meat is moist. Discard any remaining liquid and place meat back in slow cooker on low heat. Serve on corn tortillas, if desired.
NUTRITION INFORMATION
CALORIES:
220
FAT:
9
CARBOHYDRATES:
3
SODIUM:
280
PROTEIN:
32
CHOLESTEROL:
85
Delicious Dietitian-Approved
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APPETIZERS/SNACKS
BREAKFAST
ENTRÉE
DESSERT
PASTA
SOUP
SALAD
SIDE
