Chipotle Barbacoa

1. 1

   Warm oil in a large skillet over low heat, then slowly raise the heat to medium-high. Sear the beef in the hot oil until browned, about 10 seconds per side. Move the beef to a slow cooker.

2. 2

   Place chipotle peppers, apple cider, lime juice, garlic, cumin, serrano pepper, cayenne pepper, oregano, black pepper, garlic powder, salt, and cloves in a blender or food processor and blend until smooth. Pour the mixture over the beef in the slow cooker.

3. 3

   Add broth, onion, and bay leaves to the slow cooker and stir.

4. 4

   Cook on Low until the beef shreds easily with a fork, 6 to 8 hours. Remove the beef from the slow cooker and shred it using 2 forks. Return the shredded beef to the slow cooker and stir it into the sauce before serving.

• Calories 296.51 kcal Moderate
• Protein 33.76 g Good Source
• Carbs 9.82 g Moderate
• Total Fat 14.16 g Moderate
• Saturated Fat 2.75 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 99.8 mg High
• Sodium 346.25 mg Moderate
• Fiber 2.83 g Moderate
• Sugar 2.14 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 83.69 mg Low Source
• Iron 6.19 mg Good Source
• Potassium 188.88 mg Low Source
• Vitamin A 1.21 mcg_rae Low Source
• Vitamin C 5.47 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷