Posted on April 08, 2014 by Anne Milneck | 0 comments
The term "barbecue" is derived from the word barbacoa. While barbecue is a catch-all term for just about anything on a grill, this dish is more about the Caribbean cooking style. Barbacoa employs acid--usually vinegar--in the cooking liquid and this results in a distinctive tangy-savory heat. We love how Lori used our Peach Balsamic Vinegar here. And the slow cooker is a great choice for this dish because the long cooking process makes the roast or stew meat very tender.
1/2 cup Peach Balsamic Vinegar
2 Tbl tomato paste
4 green onions, trimmed and cut in 1” pieces
3 garlic cloves, peeled
1 jalapeño, seeded and cut in small pieces
2 Tbl lime juice
1 cup beef broth
2 Tbl Barbacoa Blend
1 1/2 Tbl Chipotle Powder Morita
3-4 lb chuck roast, cut in cubes or 3-4 lbs stew meat
Place all ingredients except beef in a blender and blend until smooth. Place beef pieces in the bottom of a slow cooker. Pour liquid over beef and stir to combine. Cover and cook for 3-4 hours on high or 4-5 hours on low. After beef has fully cooked and is tender, using a slotted spoon, remove beef from cooking liquid. Using two forks, pull meat apart and spoon reserved cooking liquid over to desired consistency. Serve with tortillas, pico de gallo, guacamole, sour cream, etc…
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