There comes a time when you really want to spice up your life a bit.
- A new haircut that makes people you know recognize the voice, but not the person
- An ensemble that makes others stop and stare with admiration (and a tiny tinge of envy)
- A statement of declaration that makes others smile in awe or stand in applause
I don’t have a chance with any of those options. At the most, I’ve seen people staring at me, scratching their heads at any of the three attempts listed… or when I attempt all three at the same time.
Now that’s a sight to behold… like a car wreck you just can’t stop watching.
So I look for my spice in a completely different way – dinner!
For my latest foray into the world of spice, I’ve been trying to replicate Chipotle’s Barbacoa meat. Why? Because I like it. And its so expensive to go out to eat. And I just wanted to prove that I’m smarter than a piece of meat. Also -
- It’s succulent.
- It’s unique.
- It’s really tricky to figure out with the conglomerations of flavors that are present. Doggonit, it wasn’t as easy to discover the secret as I thought it would be…
But I would not give up. So help me. If it was the last thing I ever did, I would conquer the gauntlet thrown down at my feet!
Yeah, I threw it. I know. But sometimes you just have to prove a point, even if it was to yourself.
After a number of valiant tries which required my family to endure the “not quite there yet” meals, I did it!
The one ingredient I was missing? Chipotle chiles.
Who’d have thunk it, right? Maybe that’s how the restaurant got it’s name?
Seriously, the chiles completely make the dish work. Not jalapenos. Not roasted red peppers. Chipotle chiles in adobe sauce.
So if you are ready for some down right delicious and kickin’ burritos (or burrito bowls – hey, it’s your meal!), then grab this printable recipe that is as easy as pie (easier really) and make it with all your favorite fixings. Seriously, it’s stinkin’ easy as it all goes into the crockpot and a few hours later, you have a mouthwatering meal that will have you spotlighted as the “it” cook, with a flair for taming spice to epic proportions.
Oh, and don’t forget to make the lime cilantro rice. Not much extra effort and it really pulls the whole thing together.
You might as well add these things to your shopping list if you’re really trying to have the whole Chipotle experience:
- large flour tortillas
- pinto beans (my preference)
- black beans
- salsas of varying heats
- sour cream
Chipotle Barbacoa Burritos
- 1/3 cup apple cider vinegar
- 4 teaspoons minced garlic cloves
- 4 teaspoons cumin
- 2 teaspoons oregano
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon ground cloves
- 2 tablespoons vegetable oil
- 3/4 cup chicken broth
- 3 bay leaves
- 3 tablespoons lime juice
- 3 -4 chipotle chiles in adobo *Do not skip! Must have to get the right flavor!! Easy to find at a Hispanic Mercado.
- 4 -5 lbs chuck roast
- To make the adobo sauce combine vinegar, limejuice, chipotles, garlic, cumin, oregano, black pepper, salt and cloves in a food processor on high speed until smooth.
- Remove most of the fat from the roast and then cut into large chunks (approximately 6).
- Pour oil into a frying pan and sear all sides of roast on medium-high heat until browned.
- Place meat into crockpot and pour adobo sauce over meat.
- Pour in the chicken broth and add bay leaves.
- Cook on high heat 6 hours or on low all day.
- Remove bay leaves.
- Shred meat with forks and place back in crockpot with juices.
Now fill your burritos as you chose and prepare to receive the accolades for a job really well done. (And bring an army. This recipe will feed quite a few mouths! (It works wonderfully for leftovers too.)