Slow Cooker Beef Barbacoa

I love beef barbacoa. The best I've ever had was from Cocina DeLeon in Brookfield, which is now closed. I was inspired to experiment on my own, and I've combined about five different recipes from the Internet with some of my own tweaks (yes, I used a spreadsheet to compare ingredients). The results were met with very positive responses, so much so, that I had no photos. [Update: added a new photo! Also, make a double batch of the marinade, and freeze 1/2 so it's super easy to make next time.]

Slow Cooker Beef Barbacoa

2-3 lb. chuck roast

1 medium white onion, diced

3/4 c. chicken stock
4-6 avocado leaves (hojas de aguacate)*

3 tbsp. freshly squeezed lime juice (juice of 2)

1/2 c. cider vinegar

4 chipotle chiles and a little adobo sauce from the can

1 bunch of cilantro, chopped (remove big pieces of stem)

4 garlic cloves, minced

1-1/2 tsp. salt

1-1/2 tsp. ground black pepper

2 tbsp. ground cumin

2-1/2 tsp. Mexican oregano

Put the roast in the slow cooker with the onions and avocado leaves (you'll want to leave them whole so you can fish them out later). Put the remaining ingredients in a blender or food processor and blend together then pour over top of meat. Cook on low 8-10 hours or high 4-6 hours until fork tender. I removed the juices and used my gravy separator to get rid of some of the fat, and screen out some of the undesirables (i.e. avocado leaves) and then shredded the meat. Add back some of the juice to keep moist. We served it on tortillas with our green salsa, and it was REALLY GOOD. Pico, queso fresco, fresh cilantro, diced white onion all would be good as condiments.

*Locally, try Woodman’s - also found them on Amazon.

Layered Mexican Trifle Salad

So this is awesome. It's a lot of work, but it is awesome. Feeds a crowd, looks cool, tastes great. What more can you ask for? I first had this at a party, and then tracked down the recipe - I believe it was originally from Pampered Chef. You can mix it up, but I really like this combo. It's easy to double or whatever is needed, based on the serving dish. The one pictured was MASSIVE, and was basically a triple batch - so much work, and at the last minute! Layered Mexican Trifle Salad I ngredients: Beans: drain, rinse and mix together 1 15 oz. can pinto beans and 1 15 oz. can black beans 1 15 oz. can whole kernel corn, drained (I've also used fresh) 1 large tomato, diced (I usually use several Roma tomatoes) 2 green bell peppers, diced 3 ripe avocadoes, diced and mashed with the juice of 1 lime and salt and pepper to taste 1 large onion, diced (red or white) 2 cups cooked chicken, diced or shredded 2 cups cheddar or jack cheese, shredded

Shredded Korean-Style Beef

I could eat this Korean-style shredded beef every week - the kids love it, the husband loves it, and it's so easy! This recipe is a great one for a freezer meal, too - I usually make a double batch to serve half and freeze the other half. It's a go-to when I need a meal to share with a someone who needs one in our school community. I'll throw in a bag of tortilla chips and guac with pico, some fresh pineapple or other fruit, and all of the fixings for the tacos. You can even buy pre-washed lettuce leaves for wraps if you want to include those and you want a short-cut. It seems to be a universal favorite for kids and adults. Shredded Korean-Style Beef 2-3 lb. chuck roast 1/2 medium white onion, diced 1/3 c. low-sodium soy sauce 1 tbsp. rice vinegar 1 tsp. sesame oil 1/3 c. honey 4 cloves garlic, minced 1 tbsp. fresh ginger, grated (or 1 tsp. ground) 1/2 jalapeno, minced 1/2 tsp. ground black pepper Put in the roast and onions in your slow cooker, and whi

Oven Baked Pizza Subs

I have fond memories of pizza subs from my college days. We would scrounge up any change or small bills we could find, and pile in someone's car and head to Mineo's for a late night pizza sub. They were cheap, and they were hot, melty, and delicious. Here's my attempt at a recipe: Oven Baked Pizza Subs 4-6 hoagie rolls oregano or Italian seasoning slices of provolone cheese (or mozzarella) slices of pepperoni (I get it sliced at the deli for nice big pieces) slices of genoa salami slices of your favorite ham, sliced very thin 1/2 lb. Italian sausage, browned and drained (turkey Italian sausage is pretty good - optional) your favorite pizza sauce veggies if desired (and I desire them on the parental sandwiches) - thin green pepper slices, thin onion slices, mushrooms if you're into them, banana peppers, etc. Have on hand: shredded lettuce, sliced tomatoes and if you like, mayo - for a really delish spread, mix some mayo, a dash of red wine vinegar, a tiny scoop

A Cooking Baker

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