Weight Watcher Slow Cooker Chipotles Barbacoa Beef Recipes

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WEIGHT WATCHERS SLOW COOKER CHIPOTLE'S BARBACOA BEEF RECIPE



Weight Watchers Slow Cooker Chipotle's Barbacoa Beef Recipe image

This beef is slow cooked until tender in a perfect blend of spices. It's great for filling tacos, burritos, salads, or just served over rice.

Provided by Six Sisters Stuff

Categories     Main Course     Dinner

Yield 8

Number Of Ingredients 13

5 teaspoons minced garlic
1/2 medium yellow onion
1/2 lime (juiced)
2-3 chipotles in adobo sauce
1 Tablespoon ground cumin
1 Tablespoon ground oregano
1/2 teaspoon ground cloves
3 pounds bottom round roast (or beef eye of round, all fat trimmed)
Salt and pepper, to taste
1 teaspoon olive oil
1 cup water
3 bay leaves
4 cups cooked rice

Steps:

  • Place garlic, onion, lime juice, chipotles, cumin, oregano and cloves in a blender until smooth; set aside.
  • Trim all fat off meat, and cut into 4 pieces. Season all sides with salt and pepper and brown in a skillet over high heat in 1 teaspoon olive oil just until the outside is brown and seared to seal in the juices.
  • Remove meat from skillet and place in the bottom of a slow cooker sprayed with nonstick cooking spray.
  • Pour liquefied spices, water and bay leaves on top and cover and cook on high for 4 hours, or low for 6-8 hours.
  • Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks, and reserve the liquid for later (discard the bay leaf).
  • Return the shredded meat to the pot and mix together with juices in the slow cooker. Let cook on warm for 10 minutes.
  • Serve over cooked rice.

Nutrition Facts : Servingsize 1 serving

WEIGHT WATCHER SLOW COOKER CHIPOTLE'S BARBACOA BEEF



Weight Watcher Slow Cooker Chipotle's Barbacoa Beef image

Make and share this Weight Watcher Slow Cooker Chipotle's Barbacoa Beef recipe from Food.com.

Provided by Cook4_6

Categories     Mexican

Time 7h15m

Yield 16 serving(s)

Number Of Ingredients 12

3 lbs beef, eye of round or 3 lbs boneless bottom round roast, all fat trimmed
5 garlic cloves
1/2 medium onion
1/2 lime, juice
2 -4 chipotle chiles in adobo (to taste)
1 tablespoon cumin
1 tablespoon oregano, dried
1/2 teaspoon clove
salt and pepper
3 bay leaves
1 teaspoon oil
1 cup water

Steps:

  • Place garlic, onion, lime juice, cumin, oregano, chiptoles, cloves in a blender.
  • Trim all fat off meat, cut into 4 inch chunks. Season with salt and pepper and brown on high heat in 1 tsp oil.
  • Add liquefied spices, water, bay leaves and place on low for 6-8 hours.
  • Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks, and reserve the liquid for later (discard the bay leaf).
  • Return the shredded meat to the pot, adjust salt and cumin (you may need to add more) to taste and add some of the reserved liquid back. Continue to cook on low for 30 minutes to let the flavors penetrate.

Nutrition Facts : Calories 581.5, Fat 60.7, SaturatedFat 25.1, Cholesterol 84.3, Sodium 23.7, Carbohydrate 1.1, Fiber 0.2, Sugar 0.2, Protein 7.2

CHIPOTLE BARBACOA



Chipotle Barbacoa image

This is as close to a certain big chain's barbacoa meat I have ever made! It is full of intense flavors such as garlic, cayenne, and sweet, smoky chipotle. Make sure you scale down the cayenne and serrano if you can't handle heat because this recipe is packin' lots of it! Serve on corn or flour tortillas garnished with cilantro and topped with lime cilantro rice (from this website), black beans, pico de gallo, guacamole, cheese, lettuce, and sour cream.

Provided by Dani_Dizzle

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h26m

Yield 6

Number Of Ingredients 17

2 tablespoons vegetable oil
1 (2 pound) beef chuck roast, trimmed and cut into 4 to 6 pieces
⅓ cup apple cider
4 chipotle peppers in adobo sauce
3 tablespoons lime juice
4 cloves garlic, peeled, or more to taste
4 teaspoons cumin
1 serrano chile pepper, chopped
1 tablespoon ground cayenne pepper, or more to taste
2 ½ teaspoons dried oregano
1 teaspoon ground black pepper
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground cloves
1 cup chicken broth
1 small onion, finely chopped
3 bay leaves

Steps:

  • Heat oil in a large skillet over low heat, gradually increasing heat to medium-high. Add beef chuck pieces; cook until browned, about 10 seconds per side. Transfer beef to a slow cooker.
  • Combine apple cider, chipotle peppers, lime juice, garlic, cumin, serrano pepper, cayenne pepper, oregano, black pepper, garlic powder, salt, and ground cloves in a blender or food processor; blend until smooth. Pour over beef in the slow cooker.
  • Stir chicken broth, onion, and bay leaves into the slow cooker.
  • Cook on Low until beef is fork-tender, 6 to 8 hours. Shred beef using 2 forks.

Nutrition Facts : Calories 243.7 calories, Carbohydrate 7.3 g, Cholesterol 71 mg, Fat 14.1 g, Fiber 1.5 g, Protein 21.6 g, SaturatedFat 4.2 g, Sodium 448.9 mg, Sugar 2.7 g

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