Crockpot Barbacoa Beef and Killer Spicy Nachos

Need a gluten free main course? Crockpot Barbacoa Beef and Killer Spicy Nachos could be an excellent recipe to try. One serving contains 480 calories, 55g of protein, and 17g of fat. This recipe serves 10 and costs $6.28 per serving. It is an expensive recipe for fans of Mexican food. Plenty of people made this recipe, and 245 would say it hit the spot. Head to the store and pick up bay leaves, barbacoa, sour cream, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 23 minutes. It is brought to you by Neighbor Food Blog. With a spoonacular score of 94%, this dish is great. Similar recipes are Crockpot Barbacoa Beef, Slow Cooker Beef Barbacoa: Tender, Spicy & Easy, and Spicy Thai Beef Nachos.

Servings: 10

Preparation duration: 15 minutes

Cooking duration: 8 minutes

 

Ingredients:

5 dry bay leaves

4 to 6 cups beef stock

5 canned chipotle peppers plus all the adobo sauce with it

½ cup cider vinegar

1 bunch cilantro, chopped

1 head garlic, peeled and cloves smashed

2 teaspoons ground cloves

Juice of 4 limes

1 tablespoon kosher salt

1 lime

Shredded monterey jack or pepper jack cheese (the beef is spicy, so if you aren't a huge fan of spice, use monterey jack)

1 red onion, peeled and cut into large chunks

5 to 7 pounds roast beef

Salsa

Sour Cream

Tortilla chips, enough to cover a medium baking pan

Barbacoa

Equipment:

food processor

blender

slow cooker

cutting board

bowl

oven

frying pan

Cooking instruction summary:

In a blender or food processor combine chipotle peppers, cilantro, red onion, garlic, cloves, salt, lime juice, and cider vinegar. Pulse until the mixture is thoroughly combined and has formed a thick puree.Place mixture at the bottom of a large crockpot. Layer roast beef on top (I had two 3 pound roasts, so I just stacked them on top of each other).Add enough beef stock to fully cover the roasts. Lay dry bay leaves on top.Cover and cook on High for 6-8 hours. Remove bay leaves. Remove beef to a cutting board and shred. If serving immediately, put shredded beef in a bowl and cover with sauce. Otherwise, return beef to crockpot and keep on warm until ready to serve.For the nachos:To make the nachos, preheat the oven to 350 degrees. Spread tortilla chips in an even layer over the pan. Sprinkle liberally with shredded cheese. Bake in the preheated oven for about 10 minutes, or until cheese is melted and golden brown.Divide nachos among plates and top with barbacoa, sour cream, and salsa. Squeeze the juice of about ½ a lime over each portion of nachos and sprinkle with chopped cilantro.

 

Step by step:


1. In a blender or food processor combine chipotle peppers, cilantro, red onion, garlic, cloves, salt, lime juice, and cider vinegar. Pulse until the mixture is thoroughly combined and has formed a thick puree.

2. Place mixture at the bottom of a large crockpot. Layer roast beef on top (I had two 3 pound roasts, so I just stacked them on top of each other).

3. Add enough beef stock to fully cover the roasts. Lay dry bay leaves on top.Cover and cook on High for 6-8 hours.

4. Remove bay leaves.

5. Remove beef to a cutting board and shred. If serving immediately, put shredded beef in a bowl and cover with sauce. Otherwise, return beef to crockpot and keep on warm until ready to serve.For the nachos:To make the nachos, preheat the oven to 350 degrees.

6. Spread tortilla chips in an even layer over the pan. Sprinkle liberally with shredded cheese.

7. Bake in the preheated oven for about 10 minutes, or until cheese is melted and golden brown.Divide nachos among plates and top with barbacoa, sour cream, and salsa. Squeeze the juice of about ½ a lime over each portion of nachos and sprinkle with chopped cilantro.


Nutrition Information:

Quickview
480k Calories
54g Protein
17g Total Fat
28g Carbs
34% Health Score
Limit These
Calories
480k
24%

Fat
17g
27%

  Saturated Fat
5g
32%

Carbohydrates
28g
9%

  Sugar
3g
4%

Cholesterol
136mg
45%

Sodium
4757mg
207%

Get Enough Of These
Protein
54g
109%

Vitamin C
110mg
134%

Vitamin B3
18mg
92%

Calcium
737mg
74%

Vitamin B12
4µg
67%

Zinc
9mg
62%

Vitamin B6
1mg
57%

Phosphorus
564mg
56%

Iron
6mg
35%

Potassium
1047mg
30%

Selenium
19µg
28%

Magnesium
106mg
27%

Vitamin B2
0.44mg
26%

Manganese
0.42mg
21%

Copper
0.4mg
20%

Fiber
3g
14%

Vitamin A
679IU
14%

Vitamin B5
1mg
12%

Vitamin E
1mg
12%

Vitamin B1
0.17mg
11%

Vitamin K
10µg
10%

Folate
35µg
9%

covered percent of daily need
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