Monday, July 31, 2017

Copycat Chipotle Beef Barbacoa (Whole 30 Compliant)

My love for Mexican food runs deep.  I could eat it every single day and be happy!  When I make Mexican food at home, I find it fairly easy to keep it somewhat healthy, but when I'm out at a restaurant, I have zero self control (bring on the chips and cheese dip!).  Mexican food is also easy to modify into a meal that is both Whole 30 approved, and kid/husband approved.

Back when I lived in Las Vegas, I ate Chipotle at least once a week.  A couple of co-workers and I would go get our weekly fix (sometimes twice a week), and it never disappointed.  One of my favorite things on the menu is their beef barbacoa.  It's so delish, and I really wanted to find a way to make it while I was participating in Whole 30.  This copycat version is a damn good replica!

3 pound beef chuck roast (fat trimmed)
1 can Rotel, with juice
4 cloves garlic, minced
1 small onion, chopped (or 1/4 cup dried/minced onion)
1/4 cup lime juice
2 Tbs apple cider vinegar
3 bay leaves
1 Tbs cumin
1 Tbs oregano
2 tsp salt
1/2 tsp pepper
1/4 tsp ground cloves

Cut the roast into 3-4 large chunks.  Place into a slow cooker.  Add the remaining ingredients to the slow cooker, cover, and cook on high for 4 hours or low for 8 hours.  Using 2 forks, shred the beef into bite-sized pieces and toss with the juice.

My family made soft tacos with this delicious, tender meat...and I made a Chipotle-style bowl with lettuce, barbacoa, tomatoes, onions, cilantro, and a giant pile of guacamole on top!  It's delicious any way you serve it!

Print recipe here

Slightly Adapted from Gimme Some Oven

 photo Niki Heart Auto signature-2_zpso77bkiti.png

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