Crockpot Wednesdays – Slow Cooker Barbacoa With Beans & Rice Recipe

Sorry for the late post.  Monkey is here today so it’s been a bit hectic.  And of course I don’t want to leave him because I don’t see him every day since they moved into their own place.  I can’t believe how much he’s grown already.  He actually gives hugs and squeezes instead of just laying his head on you.  He crawls everywhere and is pulling himself up on everything!  It won’t be long and he’ll be walking.  It’s so hard to believe he’s almost 9 months old.  Onto todays crockpot recipe – Slow Cooker Barbacoa!  YUM!

I found the recipe for the Barbacoa on theKitchn and it makes a lot!  If you have a big family this is perfect for you.  It’s also great for get togethers.  We created the rice recipe and added beans.  These burritos are so good! The flavor is so amazing that I can’t even describe it.  You really have to try it for yourself!  They are very comparable to Chipotle burritos.

Barbacoa Beef

1 can chipotle peppers in adobo sauce
2 bunches cilantro
1 head garlic – peeled & smashed
2 dry bay leaves
2 tsp. ground cloves
1 TBS. salt
Juice of 4 limes
1/2 cup cider vinegar
6 pounds beef brisket
6 cups water
6 bouillon cubes
4 cups white rice
1 can diced tomatoes
2 cans beans – black beans would be great but we used kidney because that’s what we had
tortilla shells

Garnish

sour cream
cilantro
tomato
cheese
Salsa or Hot Sauce

Stir together can of chipotle peppers with sauce, 1.5 bunch cilantro, garlic, cloves, salt, lime juice and cider vinegar in slow cooker.  Cut brisket into 4 pieces and put add to slow cooker.  Dissolve bouillon in the 6 cups of water and pour over brisket.  Place bay leaves on top.

Cook on high for 6 hours then turn to warm for 6 hours.  We cooked this overnight and then turned to warm in the morning.

Remove the brisket from your slow cooker; shred and remove the fat.

Heat beans till hot.

Cook rice according to package directions.  Once the rice is done scoop the peppers, garlic etc. out of your slow cooker with a slotted spoon and add to the rice.  You can chop it finer if you choose to.  Then add the can of diced tomatoes.  You can heat for a few minutes on low if desired.

Serve barbacoa in tortilla shells with rice and beans.  You can garnish with your choice of toppings.  Enjoy!

~ Tammy

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