We went to a beautiful wedding this weekend. My friend and co-worker, Teresa, got married.
Teresa and her new husband, who are Hispanic, had a beautiful Catholic mass all in Spanish, followed by one of the best parties I’ve been to in a long time.
When we pulled up in the parking lot of the reception venue, we could smell dinner before we even tasted it.
On several large grills and pits, assorted meats were grilling and smoking. The smell was a celebratory, olfactory high-five to their new nuptials.
The taste didn’t disappoint either.
On a long table, set with assorted condiments like minced purple onion, shredded cabbage and chopped cilantro, were chafing dishes with steaming, freshly cut beef, a vat of simmering barbacoa and a chafer of seasoned ground beef. All the stuff taco dreams are made of.
The barbacoa was divine. Let’s be honest: true Mexican barbacoa is beef cheeks, but for this purpose, we used beef chuck roast. The result was still worthy of a celebration.
2 1/2 to 3 lbs beef chuck roast
1 cup white onions, sliced
3 Tbs apple cider vinegar
2 Tbs garlic, minced
3 chipotle peppers, roughly chopped
3 Tbs freshly squeezed lime juice
1/2 cup beef broth
4 tsp ground cumin
2 tsp dried oregano
1/4 tsp ground cloves
1 tsp salt
1 tsp freshly ground black pepper
Spray the crockery of the slow cooker with nonstick cooking spray. Whisk together vinegar, garlic, chipotle peppers, lime juice, beef broth, cumin, oregano, cloves, salt and pepper. Pour half into slow cooker. Place chuck roast and onions in broth. Pour remaining half over chuck roast.
Cover and cook on low for 7 to 8 hours. Shred with two forks. Place back in juices, and cook for 1 more hour.
Serve in tacos, enchiladas or any of your favorite dishes.
Nutritional Information: Calories Per Serving: 716, Calories from Fat: 478, Fat: 53 g (21 g Saturated Fat), Cholesterol: 195 mg, Sodium: 578 mg, Carbohydrates: 5 g, Fiber: 1 g, Sugar: 2 g, Protein: 51 g.
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