Time for a WC Recipe Swap!
The theme for this month was Mexican. I was really excited because it is a favorite in our house. Ron and I love trying different flavors, cooking methods and types of Mexican food. An all time favorite at our house has always been tacos. A lot of the time we use the old standby of ground beef with traditional toppings, but I love when I come across a new recipe that allows us to try something new and different. I received Alison's blog Sparks from the Kitchen and her recipe for Barbacoa Beef
. Previously, I made her recipe crockpot santa fe chicken in a different swap and it was delicious! I kept with the original ingredients, but I altered the cooking method. I opted to use our crockpot over the dutch oven. I decided to do this mainly because it we are not home consistently on a weekday and the crockpot is a little easier. I decided to make tacos in warm corn tortillas topped with sour cream, queso, fresh cilantro, diced red bell peppers and a squeeze of fresh lime. Ron and I absolutely loved this recipe. The meat was super tender and shredded easily and the spice was fantastic!
Thanks you for a delicious new taco filling! Thanks also go to Sarah of A Taste of Home Cooking
for organizing our swaps!
3 lbs beef eye of round or bottom round roast, all fat trimmed
5 cloves garlic
1 small onion
Juice and zest of 1 lime (plus extra for a squeeze over the finished product)
2 chipotle peppers in adobo sauce (+ 1 Tbl of adobo sauce)
1 Tbl ground cumin
1 Tbl dried oregano
1/2 tsp ground cloves
2 bay leaves
1 1/2 cup beef stock
Salt and Pepper, to taste
Corn or Flour Tortillas
Sour Cream, Chopped Cilantro and Diced Red Bell Peppers, for topping
Place garlic, onion, lime juice, lime zest, cumin, oregano, chipotles, adobo and cloves in a food processor or blender to liquify. Pour into a medium bowl and mix with the beef stock.
Place roast into a crockpot. Pour the spicy sauce over the beef and add the bay leaves.
Cover and cook 8-9 hours on low. Shred beef with two forks in the crockpot. Season with salt and pepper if necessary. Serve in warm tortillas with desired toppings (I used diced red bell peppers, cilantro, sour cream and cheese) and squeeze a bit of fresh time juice over the meat.