Monday, July 2, 2012

Barbacoa (burrito bowl)

One of the cool things about working for a car manufacturer is the summer shutdown, which means that unless you apply and obtain the right to work you cannot work for the entire work of July 4th! I have to say this is AWESOME!!! My job is not perfect and being apart is not easy so this is maybe why this feels so good.

Since I have the girls I cannot travel, Matt is the only one who can visit. That is why we decided to come visit this week, I drove the 9h on Friday afternoon and here we are. One week to catch up on things I missed here and things I need to do (paperwork, car things, shopping, cooking, etc.). Michigan is great but I prefer the greater Philadelphia area, it's more lively and diverse in my opinion.

I will get back to that later, I will try to post since I have more time. For the time being I will share with you a recipe that is inspired from one of my favorite blogs and one of my favorite "fast food" places. Bev has the most hilarious food blog I ever came accross (Bev Cooks), she has an amazing sense of humor and great recipes, this is why when she posted a recipe for Chipotle inspired barbacoa I HAD to try (and modify it some since her level of spice is way off mine... ;) I am a total wimp!). Chipotle is definitely one of my favorite places to eat out at, I can literally eat there every week and barbacoa is always part of my burrito bowl. The barbacoa I present you with here is awesome in a burrito bowl as I showcase it here but it would be great in any of your favorites, burritos, nachos, tacos or my lates favorite taco cups!!! (recipe to come :) ).

Recipe inspired by Bev Cooks
- 2 lb beef chuck roast (any major fat trimmed)
- 1 (7 oz) can chipotle peppers in adobo sauce (I used only the sauce, discarded the peppers)
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp oregano
- 3 tbsp tomato sauce
Suggested toppings: 
- fresh salsa
- grilled corn
- avocado/guacamole
- cilantro, chopped
- lime
- sour cream
- cheese
- shredded lettuce
- tortillas, tacos, etc
- Place the beef, adobo sauce, cumin, chili powder, onion powder, garlic powder and oregano into a Dutch over (or slow cooker). Rub the spices in the meat. 
- Place the Dutch oven on low heat, cook for 6 hours. Flip the meat every 2 hours or so. During the last hour (or when the meat falls apart), take two forks and shred the meat, right there in the pot. 
- Close the lid and let it finish cooking.
- Serve in your  favorite way with toppings of your choosing (should serve 4)


You can thank me later.... (I do suggest that you use only the adobo sauce in a fist time, it already has a nice kick that way).

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