Happy Tuesday!! I hope everyone had an enjoyable weekend.

It was a great weekend here in Texas with the exciting return of the English Premier League. Needless to say I started my Saturday morning off early at 6:45 am to watch Manchester United against the Spurs. Then I got busy pruning back some shrubs and my Knock-Out roses (that was a good work out!) along with cleaning out my front flower beds. Saturday night it was off to my parents for dinner and a few good rounds of a domino game called 42. Sunday was more laid back with a early morning round of golf and a afternoon spent relaxing.  All and all it was a good weekend.

Recently I did a recipe for a Crockpot All Purpose Chicken Enchilada filling that could be used for everything from Flautas to Tacos, Burritos to Enchiladas and everything Tex-Mex in-between.  I had so much positive feed back from this recipe that I wanted to share with y’all a beef version as well. This shredded beef barbacoa is super easy and full of rich and spicy flavors with just a touch of warm cinnamon.

While this shredded barbacoa beef makes delicious tacos and burritos sometimes I want a meal with a little more flair, a ton of color, and packet with flavor…..  This is my Shredded Barbacoa Beef Brown Rice Bowl.

These bowls are packed with the Shredded Barbacoa Beef, Brown Rice, leftover Austin Style Black Beans, Sliced Avocado, Spiced Roasted Sweet Potatoes, Roasted Tomatoes, Roasted Onions, and topped with Cilantro and Lime.

While other times I want something a little more elegant than tacos for dinner…. That’s when I make this mouth watering plate of Shredded Barbacoa Beef served over a bed of Creamy White Cheddar Polenta.

I make up a big pot of this beef and save it in individual sized portions in the freezer so it can be transformed into one of these quick and easy dinners that look like you have spent all day cooking when really you hardly lifted a finger.

Enjoy!

Slow Cooker Shredded Barbacoa Beef

Ingredients: 

3 – 3-1/2 Pound Beef Chuck Roast, cut into 2-inch chunks

1 Onion, diced

5 Cloves Garlic, minced

3-5 Chipotle Chiles In Adobo, minced

1 Tablespoon Tomato Paste

10 oz. Can Tomatoes and Green Chilies

Juice of 2 Limes

1 Packet of Homemade Gourmet Taco Soup Mix

1/4 Teaspoon Cinnamon

1 Cup Beef Stock

Salt & Pepper

Olive Oil

Directions:

Prep all of above the ingredients.  Heat a large skillet over medium high heat with 2 tablespoon olive oil. Season the beef chunks with salt and pepper and in small batches sear them off on all sides until browned.

After all the beef has been seared, reduce heat to medium-low and sauté the onion until just tender, about 5 minutes.  Add the garlic to the pan and cook with the onions for 1 more minute.

Add the seared beef, sautéed onions and garlic, the chipotle chiles, tomato paste, lime juice, the can of tomatoes and green chilies, taco soup mix, cinnamon, and beef stock to a crockpot.  Cook on low for 5-6 hours until the beef is very fork tender. Skim off the excess fat then remove the beef chunks from the pot and shred with 2 forks. Put the  shredded barbacoa beef back into the pot and serve as desired.

 

Shredded Barbacoa Beef Brown Rice Bowls

For the Roasted tomatoes and onions:

1 red onion, quartered

4 Tomaotes (about the size of a golf ball)

I just place them on a baking sheet pan under the broiler for 3-5 minutes until the tomato begins to char then turn them over and cook for another 3-5 minutes.

For the Spiced Roasted Sweet Potatoes….

Peel and wash 1 sweet potato then dice into 1/2 inch cubes.  Drizzle with olive oil and toss with salt, pepper, 1/2 teaspoon chili powder and 2 pinches of cinnamon.  Roast at 400 degrees for 25-30 minutes, until browned and slightly crisp on the outside.