In case you missed the announcement a couple of weeks ago, this month's Spiked! Recipe Challenge ingredient is Tequila! And it was just in time for Cinco de Mayo! ;)
Tequila is not a liquor that I partake of often. In fact, I had to head to the liquor store to pick up a bottle because I did not currently have one in our liquor cabinet. There was a time (a LONG time ago during my college days) when I could kick back shots of Cuervo with a little salt and lime and call it night, but those days are far behind me. Now I like to enjoy a nice margarita (frozen & flavored, please) every once in a while, but save the shots.
For Cinco de Mayo this year, I decided to make a little beef barbacoa in the Crock Pot. And hey, why not add some tequila and lime in there?
What you will need:
1 1/2 to 2 lbs of stew beef
1 chipotle pepper (seeded & chopped), plus a tbsp of adobo sauce from a can of chiles in adobo
1/2 onion, chopped
2-3 cloves of garlic, minced
1 bay leaf
1/4 tsp ground cloves
1 tsp salt
Juice of 1 lime
1/4 cup tequila
1 cup of beef broth
1 tbsp brown sugar
In a small bowl, whisk together the chipotle and adobo, the onion, garlic, cloves, salt, lime juice, the tequila, brown sugar, and beef broth.
Place the stew meat in the Crock Pot, and then pour the chipotle/tequila mixture over top of the meat. Toss in the bay leaf.
Cook on High for 2-3 hours, and then on Low for 2-3 hours.
Once the meat is cooked, remove it from the Crock Pot and place onto a cutting board. (Also be sure to fish out that bay leaf and toss it in the trash!) Cut into bite size pieces, trimming any excess fat. Place the trimmed barbacoa back into the Crock Pot, stir, and leave on Warm until ready to serve.
I served our beef barbacoa rolled into warm flour tortillas. You can top yours with your favorite taco toppings- shredded cheese, avocado, salsa, sour cream... I ate my simply with just slices of avocado on top.
I had a little of this beef leftover the next day, so I made a delicious breakfast burrito with it- I just scrambled some eggs with a little cheese, added the warmed leftover barbacoa, and rolled them into a flour tortilla.
Are you a fan of tequila? Do you cook with it or do you prefer it in beverage form? ;)
If you happened to miss the sign-ups for this month's Spiked! Recipe Challenge, never fear! We will be back in July with a whole new boozy challenge- Stay tuned! :)
Slow Cooker Tequila Lime Beef Barbacoa
by
Prep Time: 10 minutes
Cook Time: 4--6 hours
Ingredients (4-6 servings)
- 1 1/2 to 2 lbs of stew beef
- 1 chipotle pepper (seeded & chopped), plus a tbsp of adobo sauce from a can of chiles in adobo
- 1/2 onion, chopped
- 2-3 cloves of garlic, minced
- 1 bay leaf
- 1/4 tsp ground cloves
- 1 tsp salt
- Juice of 1 lime
- 1/4 cup tequila
- 1 cup of beef broth
- 1 tbsp brown sugar
Instructions
In a small bowl, whisk together the chipotle and adobo, the onion, garlic, cloves, salt, lime juice, the tequila, brown sugar, and beef broth.
Place the stew meat in the Crock Pot, and then pour the chipotle/tequila mixture over top of the meat. Toss in the bay leaf.
Cook on High for 2-3 hours, and then on Low for 2-3 hours.
Once the meat is cooked, remove it from the Crock Pot and place onto a cutting board. (Also be sure to fish out that bay leaf and toss it in the trash!) Cut into bite size pieces, trimming any excess fat. Place the trimmed barbacoa back into the Crock Pot, stir, and leave on Warm until ready to serve.
I served our beef barbacoa rolled into warm flour tortillas. You can top yours with your favorite taco toppings- shredded cheese, avocado, salsa, sour cream... I ate my simply with just slices of avocado on top.
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