MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Slow Cooker Barbacoa
 Categories: Beef, Citrus, Chilies, Crockpot, Rice, Herbs
      Yield: 8 Servings

    1/4 c  Lime juice
    1/4 c  Cider vinegar
      3    Chipotle chilies in adobo
           - sauce
      4 cl Garlic; thin sliced
      4 ts Ground cumin
      3 ts Dried oregano
  1 1/2 ts Pepper
    3/4 ts Salt
    1/2 ts Ground cloves
      1 c  Chicken broth
      4 lb Boneless chuck roast
      3    Bay leaves

MMMMM----------------------------RICE---------------------------------
      3 c  Water
      2 c  Uncooked jasmine rice;
           - rinsed, drained
      3 tb Butter
  1 1/2 ts Salt
    1/2 c  Fresh cilantro; minced
      2 tb Lime juice

MMMMM--------------------------OPTIONAL-------------------------------
           Radishes; sliced
           Fresh cilantro leaves
           Lime wedges

  Place the first 9 ingredients in a blender; cover and process until
  smooth. Add broth; pulse to combine.

  Place roast and bay leaves in a 4 or 5 qt slow cooker; pour sauce
  over top. Cook, covered, on low until meat is tender, 7 to 9 hours.

  Prepare rice about 30 minutes before serving. In a large saucepan,
  combine water, rice, butter, and salt; bring to a boil. Reduce
  heat; simmer, covered, until liquid is absorbed and rice is tender,
  12 to 15 minutes. Remove from heat; gently stir in cilantro and
  lime juice.

  Remove roast from slow cooker; cool slightly. Discard bay leaves
  and skim fat from cooking juices. Shred beef with 2 forks; return
  to slow cooker. Serve with rice and, if desired, radishes,
  cilantro, and limes.

  Recipe by Aundrea McCormick, Denver, Colorado

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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