Weight Watcher Slow Cooker Chipotles Barbacoa Beef Recipes

WEIGHT WATCHER SLOW COOKER CHIPOTLE'S BARBACOA BEEF

Steps:

• Place garlic, onion, lime juice, cumin, oregano, chiptoles, cloves in a blender.
• Trim all fat off meat, cut into 4 inch chunks. Season with salt and pepper and brown on high heat in 1 tsp oil.
• Add liquefied spices, water, bay leaves and place on low for 6-8 hours.
• Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks, and reserve the liquid for later (discard the bay leaf).
• Return the shredded meat to the pot, adjust salt and cumin (you may need to add more) to taste and add some of the reserved liquid back. Continue to cook on low for 30 minutes to let the flavors penetrate.

CHIPOTLE BEEF BARBACOA RECIPE (THE BEST!)

Steps:

• Combine the broth, chipotle chiles in adobo sauce, garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, black pepper, and ground cloves in a blender (everything except the beef and bay leaves). Puree until smooth.
• Place the beef chunks in the slow cooker. Pour the pureed mixture from the blender on top. Add the (whole) bay leaves.
• Cook for 4-6 hours on high or 8-10 hours on low, until the beef is fall-apart tender.
• Remove the bay leaves. Shred the meat using two forks and stir into the juices. Cover and rest for 5-10 minutes to allow the beef to absorb even more flavor. Use a slotted spoon to serve.

SLOW COOKER BARBACOA BEEF

Steps:

• Heat the slow cooker if necessary. Put the chipotle paste, red onion, garlic, cloves, lime juice and cider vinegar into the slow cooker and stir until combined. Add the bay leaves, stock and coriander, then put the beef on top. Use a pair of tongs to turn the meat over a few times in the sauce.
• Put the lid on the slow cooker. Cook on High for 1 hour and then Low for 8 hours or until the meat shreds easily when you pull it apart with 2 forks.
• Serve with the lettuce cups and jalapeño chilles and crème fraîche.

SLOW-COOKER CHIPOTLE BEEF CARNITAS

Steps:

• Mix the first nine ingredients. Cut roast in half; rub with 1/4 cup spice mixture. Cover and store remaining mixture in a cool, dry place for up to 1 year., Place onions and peppers in a 4-qt. slow cooker. In a large skillet, heat oil over medium heat. Brown roast on all sides. Transfer meat and drippings to slow cooker. Top with salsa. Cook, covered, on low until meat is tender, 8-10 hours., Remove roast; shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each tortilla. Sprinkle with cheese. Add toppings of your choice.

WEIGHT WATCHERS SLOW COOKER CHIPOTLE'S BARBACOA BEEF RECIPE

Steps:

• Place garlic, onion, lime juice, chipotles, cumin, oregano and cloves in a blender until smooth; set aside.
• Trim all fat off meat, and cut into 4 pieces. Season all sides with salt and pepper and brown in a skillet over high heat in 1 teaspoon olive oil just until the outside is brown and seared to seal in the juices.
• Remove meat from skillet and place in the bottom of a slow cooker sprayed with nonstick cooking spray.
• Pour liquefied spices, water and bay leaves on top and cover and cook on high for 4 hours, or low for 6-8 hours.
• Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks, and reserve the liquid for later (discard the bay leaf).
• Return the shredded meat to the pot and mix together with juices in the slow cooker. Let cook on warm for 10 minutes.
• Serve over cooked rice.