crockpot chipotle barbecoa
(1 RATING)
Great meal for those who love spicy food. Set and forget.
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prep time
25 Min
cook time
8 Hr
method
---
yield
8 serving(s)
Ingredients
- 1ST ROUND
- 3 pounds chuck or rump roast
- 2 1/2 cups hot water
- 1 tube knorr homestyle beef stock concentrate (tub not tube)
- 6 cloves of garlic (chopped)
- 2 - bay leaves
- 1 - onion (chopped)
- 1/3 cup apple cider vinegar
- 2 tablespoons whole black pepper
- 2ND ROUND
- 1 can large can tomato sauce
- 1/4 cup chili powder
- 1/2 pound green chilis, roasted, skinned and sliced (can be substituted for canned)
- 1/4 cup jalapeno juice
How To Make crockpot chipotle barbecoa
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Step 1This recipe had 2 rounds. 1st round: Combine the water and beef stock to make broth. Then combine the broth and all the other ingredients into a crock pot. Cook on low for a minimum of 6 hours or until meat begins to fall apart. Cool and shred meat ****Make sure to reserve broth from crockpot*** Strain broth.
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Step 22nd round: Place shredded meat into crockpot. Add enough broth to keep moist. Cook two more hours. If you are really brave, instead of just jalapeno juice, use one jar of chopped jalapenos and juice! Serve with flour tortillas and rice, roll them like burritos or tacos.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Culture:
Mexican
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