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Barbacoa Beef (Slow Cooker)

February 26, 2013 in beef

If you know me at all, you know that I am a Qdoba addict. Ad. Dict. I could honestly eat there once a week for the rest of my life and never get sick of it. I love the burritos, the nachos, the guacamole, everything.

But a couple months ago I was watching something and someone mentioned how they were hooked on the the barbacoa beef tacos at Chipotle and that was it. I was at Chipotle the next day (after picking up Jack in the Box for my husband), ordering the barbacoa tacos. And I’ve been back pretty much every week since then.

The barbacoa at Chipotle is shredded beef that’s cooked with chipotle peppers, cumin, gloves, garlic, and oregano. It’s kind of spicy but  not so much that my wimpy self can’t handle it. It’s absolute perfection in the crunchy taco shells with some crisp lettuce and a teeny bit of cheese. And maybe a little salsa. That’s all it needs.

This tastes pretty much just like Chipotle’s. I ate my weight in tacos the night I made them. And it’s so simple to make since it’s in the slow cooker. A hundred times easier than taking 3 kids into Chipotle and yelling your order at the poor person behind the counter because everyone else in there is so freakin’ loud.

Anyway.

If you like the barbacoa tacos like I do, you must try this!

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Barbacoa Beef

Ingredients

1/3 cup apple cider vinegar
4 teaspoons minced garlic cloves
4 teaspoons cumin
2 teaspoons oregano
1 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon ground cloves
3/4 cup chicken broth
3 tablespoons lime juice
3 -4 chipotle chiles in adobo
2 tablespoons vegetable oil
3 bay leaves
4 -5 lbs chuck roast

Instructions

  1. To make the sauce, combine vinegar, garlic, cumin, oregano, pepper, salt, cloves, lime juice, and chipotle chiles in a blender and blend until well blended.
  2. Remove most of the fat from the roast and then cut into large chunks (approximately 6).
  3. Heat oil over medium-high heat. Once hot, add chunks of meat and sear on all sides.
  4. Place seared beef in the slow cooker and pour sauce on top.
  5. Pour in the chicken broth and add bay leaves.
  6. Cook on high heat 5-6 hours or on low for 8-9 hours.
  7. Remove meat and shred. Return to slow cooker to keep warm.
  8. Serve as desired.
http://fakeginger.com/2013/02/26/barbacoa-beef-slow-cooker/

 

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Fish Tacos with Guacamole and Cabbage Slaw

May 2, 2012 in fish

If you’ve been reading my little blog for awhile, you might remember that last summer I was very pregnant and obsessed with Mexican food. I’m talking enchiladas-three-times-a-day obsessed. Priority number one when we go to Colorado was finding the Mexican restaurant that would satisfy all our my needs. We found that place and visited at least once a week.

I gave up my habit once the baby was born and we didn’t go back until the week before my husband deployed. Since I was no longer pregnant, I decided not to eat my weight in deep fried beef tacos and instead ordered the fish tacos. This came out. It was some kind of minced fish swimming (get it?!) in a mayo-based sauce. It was awful! And I’ve been dreaming about perfect fish tacos since that day.

These tacos are everything I wanted in a fish taco. Light, fresh, and so tasty! It’s just pan-fried filapia with lime guacamole and a cabbage slaw made with coconut oil (!!), all wrapped in a fluffy flour tortilla. I cannot imagine a better fish taco!

The coconut oil in the slaw was so perfect. It really adds more of a scent than a taste but it gives the taco an even more tropical feel. If you don’t have coconut oil or just don’t want to use it, vegetable oil would work perfectly.

One year ago: Baked Peanut Butter Doughnuts with Chocolate Glaze

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Fish Tacos with Guacamole and Cabbage Slaw

adapted from Food & Wine

Ingredients

2 avocados, halved, pitted and peeled
1 small jalapeño, seeded minced
2 tablespoons minced red onion
2 tablespoons chopped cilantro
5 tablespoons fresh lime juice, divided
kosher salt and freshly ground pepper
4 cups (about 1 bag) of coleslaw mix
2 tablespoons coconut oil, melted
2 pounds tilapia, cut into 2-inch strips
10 7-inch flour tortillas, warmed
2 roma tomatoes, diced
Lime wedges, for serving

Instructions

  1. In a medium-sized bowl, mashed avocados with jalapeno, red onion, cilantro, and 3 tablespoons of the lime juice until it reaches desired consistency. Season to taste with salt and pepper. Set aside.
  2. In a large bowl, toss together coleslaw mix, coconut oil, and remaining 2 tablespoons of lime juice. Season to taste with salt and pepper.
  3. Heat a skillet over medium heat. Spray with nonstick cooking spray once hot. Lay strips of tilapia in the skillet. Cook only a couple minutes on each side, until browned and cooked through.
  4. To assemble tacos, spread a large spoonful of guacamole on each tortilla. Top with fish, tomatoes, and slaw. Serve with lime wedges.
http://fakeginger.com/2012/05/02/fish-tacos-with-guacamole-and-cabbage-slaw/

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