Y’all know how much I love Mexican, so let’s try a new meal this week. I’m trying to make copycat Chipotle barbacoa. It’s yummy tender beef chuck with some amazing flavors like cumin and chili peppers with a little lime juice to fancy it up. Some of you may miss the rice or the tortillas, but add in some cauliflower rice or cauliflower tortillas to substitute and life gets GOOD again. We spend so much time missing the food that we can’t have, that we miss all the good stuff there is to try. So even if you don’t love all the Mexican like I do, OPEN UP and try something new. I can’t tell you guys enough that if you are closed minded through this process it’s going to be so much harder for you. IT DOESN’T HAVE TO BE THOUGH. We are here to help and coach you, but you need to be willing. We believe in you and know that you can do it! Enjoy your weekend and let me know what you try!
Chipotle Style Barbacoa
6 to 8 pounds boneless chuck roast, trimmed of excess fat and cut into 2 inch cubes
1 tablespoon olive oil or coconut oil
6 chipotles in adobo with sauce
1 large white onion, peeled and roughly chopped
10 cloves garlic, peeled and roughly chopped
1 cup beef or chicken broth or lager beer
2/3 cup apple cider vinegar (preferably raw)
1/4 cup lime juice (preferably freshly squeezed)
2 tablespoons cumin
2 tablespoons oregano (preferably Mexican oregano, but all oregano will do!)
1/2 teaspoon ground cloves
2 teaspoons kosher salt
1 teaspoon ground black pepper
3 bay leaves
Optional flavor building step:
Drizzle the oil in a heavy-bottomed skillet over medium high heat. Brown the beef cubes on all sides in batches (you do not want to overcrowd the pan).
Cool the beef cubes completely before proceeding.
To Make the Copycat Chipotle Barbacoa:
Add the beef (whether you’ve browned it or not) to the crock of a slow-cooker. Add the chipotles in adobo, onion, garlic, broth or beer, apple cider vinegar, lime juice, cumin, oregano, ground cloves, salt, and black pepper to a blender and blend on high until smooth. Toss the bay leaves on top of the beef, pour the contents of the blender over the contents, stir., and cover Let the beef stand overnight to marinate. In the morning, add the crock to the slow-cooker, turn the temperature to LOW. Cook 8 hours on LOW or 4 hours on HIGH, or until the beef shreds very easily with a fork. Remove and discard the bay leaves. Use two forks to shred the meat in the sauces.
The Tortilla shell
3/4 head cauliflower
2 large eggs
1/4 cup chopped fresh cilantro
juice from 1/2 lime (add the zest too if you want more of a lime flavor)
salt and pepper, to taste
Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper.
Trim the cauliflower, cut it into small, uniform pieces, and pulse in a food processor in batches until you get a couscous-like consistency. The finely riced cauliflower should make about 2 cups packed.
Place the cauliflower in a microwave-safe bowl and microwave for 2 minutes, then stir and microwave again for another 2 minutes. Place the cauliflower in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible, being careful not to burn yourself. Dishwashing gloves are suggested as it is very hot.
In a medium bowl, whisk the eggs. Add in cauliflower, cilantro, lime, salt and pepper. Mix until well combined. Use your hands to shape 6 small “tortillas” on the parchment paper.
Bake for 10 minutes, carefully flip each tortilla, and return to the oven for an additional 5 to 7 minutes, or until completely set. Place tortillas on a wire rack to cool slightly.
Heat a medium-sized skillet on medium. Place a baked tortilla in the pan, pressing down slightly, and brown for 1 to 2 minutes on each side. Repeat with remaining tortillas