Crockpot Barbacoa
WHOLE30 CROCKPOT BARBACOA😍
Looking for a crockpot meal prep dinner that doubles as lunches for the week AND works perfectly for a weeknight Cinco de Mayo celebration? Yes please. I love throwing a big protein into a crockpot on Sundays and eating it a few different ways throughout the week - it’s such a great way to make meal prep not boring and keeps things simple. No matter how you eat them - in tacos, on a salad, in a rice bowl, I promise you each bite will make your taste buds sing. You’ve gotta make this!
Tips before you start:
I used to make these with chipotles in adobo, but since most brands include sugar, I decided to buy dried chilies instead and they truly come out even better! Depending on where you live though, chipotles in adobo from a can may be easier to find, so feel free to sub for those if you are not on Whole30.
I use two types of dried chilies in this: dried ancho and dried chipotle chilies. Ancho chilies are more smokey and don’t have that much heat. Chipotle Chilies carry more heat, so if you are sensitive to spice, keep this amount to 1-2 and remove the seeds. If you are not, feel free to keep the seeds in, or up the amount to 3 chilies.
Serves 4-6.
Ingredients:
For the Crockpot Barbacoa:
2-2.5 lb chuck roast
4 dried ancho chilies
2 dried chipotle chilies
1 onion, roughly chopped
10 whole garlic cloves
¼ cup fresh orange juice
¼ cup fresh lime juice
2 cups chicken broth
½ cup crushed tomatoes
2 tsps dried oregano
1 tsp cumin
½ tsp smoked paprika
3 bay leaves
4 whole cloves (or ¼ tsp allspice)
1 tbsp avocado oil (or similar high smoke point oil)
Salt and pepper to taste
Serving Options:
In tacos
On salad
In a cauliflower rice bowl
Optional Toppings:
Raw onion + chopped cilantro
Guacamole
Pico de gallo
Directions:
For the Crockpot Barbacoa:
Cut the stems off the chilies and remove the seeds.
Toast the chilies in a dry pot for 1-2 minutes. Remove and set aside.
Cut the chuck roast into chunks and season with salt and pepper.
Set the heat to high and add in the avocado oil. Add the beef and sear for 3-4 minutes per side or until a deep crust has developed. Remove and add to your slow cooker.
Add the onion to the pot and saute for 3 minutes or until soft.
Add garlic cloves and saute another 30 seconds.
Pour in orange juice and lime juice and using a wooden spoon, scrape up the browned bits from the bottom of the pot.
Pour in chicken broth and ½ cup crushed tomatoes and bring to a boil.
Add back in the chilies and let it stay at a rolling boil for 5 minutes or until the chilies are soft.
Let cool slightly, then transfer to a blender and blend until smooth.
Add oregano, cumin, smoked paprika, bay leaves, and whole cloves to the crockpot.
Pour the sauce over the meat in the crockpot, stir and cook on low for 8-9 hours until tender.
Remove the beef, shred with two forks and add back into the sauce mixture to stir.
Serve in tacos, on a salad, or in a cauliflower rice bowl. Enjoy!
