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!