BARBACOA STUFFED PEPPERS

Okay, I’m sure we are all aware of the deliciousness that is barbacoa. If you have never had barbacoa, man, you haven’t lived. It is easily the top 3 favorite dishes that I have made for my family. In fact, a friend recently said I should open up a “white girl taqueria” because it was THAT good.

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Our favorite way to eat it is stuffed into a bell pepper and then topped with coleslaw with a drizzle of some cilantro lime dressing. Guaranteed you will have an out of body experience with these bad boys.  If making stuffed peppers just isn’t your thing, you can make tacos out of them using some corn tortillas. I’m not yo’ mama, so eat this however you’d like.

 

 

 

BARBACOA

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours, 10 minutes

Crock Pot Dish!

Ingredients

  • 4 lbs chuck roast, cut into large chunks, fat removed
  • 3 garlic cloves, minced
  • 1 small can chopped green chilies
  • 1 small red onion, diced
  • 1 to 2 tbl chipotle powder
  • 1/4 c lime juice
  • 1/2 c water
  • 2 tbl apple cider vinegar
  • 1 tbl of cumin
  • 1 tbl oregano
  • 3 bay leaves
  • salt and pepper
  • 4-6 bell peppers, halved
  • cilantro as a garnish
  • OPTIONAL: coleslaw
  • FOR CILANTRO LIME DRESSING
  • Juice of 1 lime
  • bunch of cilantro
  • 2 tbl mayo, homemade if on whole30
  • 1 tbl red wine vinegar
  • 1 clove of garlic, minced
  • 2 tbl avocado oil, (olive oil works too)

Instructions

  1. Cut chuck roast into 2 inch pieces
  2. Place in crock pot and put in all other ingredients.
  3. Let cook for 4-5 hours on high or 6-8 hours on low.
  4. Once the time is up, take pieces out and shred them with 2 forks. This should be easy to do. If not, put back in and let cook another hour.
  5. Turn crock pot to warm and get bell peppers ready.
  6. BELL PEPPERS
  7. Preheat oven to 400.
  8. Take your halved bell peppers, drizzle with oil and place skin side down on a baking sheet.
  9. Let cook for 10 min, then remove and turn oven down to 375 degrees.
  10. Scoop barbacoa into bell peppers and place back into oven for another 7-10 min or until bell peppers are a little charred on the sides.
  11. CILANTRO LIME DRESSING
  12. Place everything into a blender, food processor, or magic bullet and blend away.
  13. Top your bell peppers with some coleslaw and dressing.

Notes

You may also use 2 chipotles in adobo sauce instead of chipotle powder. Adjust to your liking. Even though it does seem like a lot of spice is in this dish, it really isn't as spicy as you think.

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Please don’t be “scurr’d” of the chipotle powder (or chipotles in adobo sauce).  It is really just adding a smoky flavor to the dish. My children can eat this with no complaints about it being hot at all. But if it makes you muy nervioso (that’s my white girl taqueria talk coming in!) then start with just a little, then after you have shredded the meat, taste and add more if you need to!

 

Whole30: yes
Paleo: yes

11 comments

    • Pretend it's a Donut says:

      Hi Marissa!
      It goes great with anything really as a leftover. I like to put them in bell peppers, like a stuffed pepper. I’ll put my kids leftovers and make tacos out of it. Over salad is good too. I’ve frozen the leftovers before too. If you eat rice or corn, it’s great with a cilantro lime rice. Hope this gives you a few ideas!

      • Holly says:

        Wish I could share a pic if our brkfst thus am. I used left over barbacoa and roasted peppers under scrambled eggs with a bit of cheese and salsa and baked for about 25 min. It was scrumptious! I love this meat recipe!

    • Pretend it's a Donut says:

      Hi Chelsea, sorry for the delay in commenting….this would feed 4 easily! I have 7 in my family and we sometimes have leftovers. sometimes 😉

  1. Angela says:

    Made this dish the other night and really enjoyed it. Will definitely make a much bigger batch next time. As I’m in Australia, just wondering what size the small jar of green chillies is? I didn’t have any so I improvised and I’m not sure the heat was quite right

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