Slow-Cooker Barbacoa
Serves
8
Prep time:
0:45
Cook Time:
7:00
Total time:
8:00

Ingredients

Sauce

Meat

Rice

Directions

1.

PLACE the first 9 sauce ingredients in a blender; COVER; PROCESS until smooth; ADD broth; PULSE to combine.

2.

PLACE roast and bay leaves in a 4- or 5-qtslow cooker; POUR sauce over top.

3.

COVER slow cooker; COOK, on low until meat is tender, 7-9 hours.

Rice

1.

In a large saucepan, COMBINE water, rice, butter and salt; BRING to a boil.

2.

REDUCE heat; COVER; SIMMER until liquid is absorbed and rice is tender, 12-15 minutes.

3.

REMOVE from heat; gently STIR in cilantro and lime juice.

4.

About minutes before serving, PREPARE rice according to following instructions:

Final Preparation

1.

REMOVE roast from slow cooker; COOL slightly.

2.

DISCARD bay leaves; SKIM fat from cooking juices.

3.

SHRED beef with 2 forks; RETURN to slow cooker to keep warm.

SERVE over rice

NOTE 1: may substitute other cuts of roast, such as chuck cross rib (our pference)

From tasteof home.com
Entered by Tom King via MasterCook
Nutrition

Per Serving (excluding unknown items): 119 Calories; 5g Fat (36.4% calories from fat); 4g Protein; 17g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 750mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.