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:
covered percent of daily need
