Tag: chipotle peppers

Barbacoa

Barbacoa

Savannah meal preps and shows me up with her kitchen skills all of the time. Why she doesn’t start Not Just Sunday Dinner Too is beyond me! She works long hours, especially during tax season, and because she does not eat dairy or eggs, she does best to eat at home. 

Well, I guess you can teach an old dog new tricks. I meal prepped last week! I made three different meals using a large chuck roast, 1 lb. ground pork, and a few additional ingredients. I now have Egg Roll Bowls, Barbacoa Stuffed Poblano Peppers, and Barbacoa Bowls in the freezer, ready for those nights when I just don’t feel like cooking. 

The word “barbacoa” refers to both the preparing of the meat and the meat itself. It can be lamb, goat, beef, or pork. It was traditionally steam-cooked underground, but the slow cooker is an easy method for tender and juicy results. The flavor of the meat is incredible! I found this recipe on lemonblossom.com.  Kathy has incredible recipes that will keep you scrolling for days!  

Barbacoa makes a great taco. As I mentioned, I made stuffed poblano peppers and barbacoa bowls.  To assemble the barbacoa bowls, place cooked rice or riced cauliflower in your bowl.  Spoon desired amount of shredded beef, with juice, into the bowl.  Top with your favorite toppings and squeeze fresh lime juice over the top.

Barbacoa
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Barbacoa

Course Main Course
Author Amye Melton

Ingredients

  • 1/3 cup apple cider vinegar
  • 3 tablespoons freshly squeezed lime juice
  • 2 to 4 chipotle peppers in adobo sauce, seeds removed plus 2 teaspoons adobo sauce
  • 4 garlic cloves chopped
  • 4 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon ground black pepper
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cloves
  • 2 tablespoons extra virgin olive oil
  • 4 pound chuck roast
  • salt and pepper
  • 3/4 cup chicken broth
  • 2 bay leaves

Instructions

  • In the bowl of a food processor or a blender, add vinegar, lime juice, chipotle peppers, adobo sauce, garlic, cumin, oregano, black pepper, salt, and cloves. Pulse until smooth, set aside.
  • Trim extra fat from the chuck roast and discard fat. Cut into big chunks, about 2" to 2 1/2". Season lightly with salt and pepper.
  • Heat oil over medium high heat in a heavy bottom skillet or Dutch oven. Sear meat in batches on all sides until browned.
  • Add the meat to a slow cooker. Pour the braising liquid and broth over the meat. Add the bay leaves.
  • Cook on high for 6 hours or low for 8 - 10 hours.
  • Using two forks, shred the beef in the crock pot. Stir to combine with the juice.

 

Mexican Pot Roast (Keto, Low-Carb, GF)

 

MEXICAN-POT-ROAST

It’s no secret that I love a beef chuck roast. They never disappoint because they are always tender, tasty and versatile.

This delicious Mexican Pot Roast is fabulous! This roast is a new recipe for me but one that I know I will be making again and again. I changed up the original recipe slightly to make it low carb and keto friendly.

Serve the roast and the beans cooked in the liquid and riced cauliflower for a great meal. I added sliced avocado, chopped tomatoes, sour cream and homemade Faux Jalapeno Cornbread.

MEXICAN-POT-ROAST
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Mexican Pot Roast

Course Main Course
Servings 8
Author Amye Melton

Ingredients

  • 4 lb. beef chuck roast
  • 8 cloves garlic
  • 3/4 c. packed fresh cilantro
  • 3 Tbsp. freshly squeezed lime juice
  • 2 Tbsp. chopped chipotle peppers in adobo sauce
  • 1 1/2 Tbsp. tomato paste
  • 1 1/2 tsp. ground cumin
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. black pepper
  • 1 Tbsp. chili powder
  • 2 tsp. dried Mexican oregano
  • 1 (12-oz.) amber beer
  • 2 (15-oz.) cans black soy beans rinsed and drained

Instructions

  • Pat beef roast dry with paper towels and place on a baking sheet.
  • In a food processor pulse the garlic cloves, cilantro and lime juice until chopped fine.
  • Add chipotle peppers in adobo sauce, tomato paste, cumin, salt, garlic powder, onion powder, black pepper, chili powder, and oregano.  Pulse until smooth.
  • Spread half of the cilantro mixture on top of the roast.  Transfer roast to slow cooker with the seasoned side down.  Spread remaining cilantro mixture over the uncovered side of roast.  
  • Carefully pour the beer into the slow cooker, around the sides of the roast.  
  • Cover the slow cooker and cook on LOW for 8-10 hours, or on HIGH for 5-6 hours.
  • About an hour before the roast has finished, gently lift one side of the roast and add the rinsed and drained black beans to the bottom on the cooker.  
  • Serve the roast and beans with the delicious juices.  

Notes

Nutritional Info:
Net Carbs: 5 g.; Fat: 63 g.; Protein: 62 g.; Calories: 883

Amye’s Smoky Cheese Dip

smoky-cheese-dip-123

If you visit Not Just Sunday Dinner often you know that my new obsession is chipotle peppers in adobo sauce.  I believe I could add chipotle peppers to just about anything and love it!

Cheese dip is one of the first things I made as a young cook.  Everyone loves cheese dip.  Over the years I have used a total of three different recipes.  My first recipe was pretty simple, some Velveeta, some sharp cheese, a can or Rotel, ground beef and sausage.  A few years back I switched up my recipe to the Queso dip that you’ll find here on NJSD.  I still love that dip but there can be picky eaters that don’t like the spinach.  They drive me crazy, but they do exist!  Not that the Queso dip needed any improvement,  it is perfect just they way it is (to me).  However, I was really craving the smoky flavor of chipotle in a cheese dip, so I started experimenting.

What I have come up with is a huge hit at our house!  The number of chipotle peppers is totally up to your taste.  If I were not feeding others I might possibly add more than this recipe suggest.

Amye's Smoky Cheese Dip
 
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Ingredients
  • 1 lb. ground beef
  • 1 lb. sausage
  • 1 medium onion, chopped
  • 1 tbsp. minced garlic
  • 1-2 tbsp. olive oil
  • 2 lb. Velveeta, cubed
  • 1 lb. Pepper Jack cheese, cubed
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • ⅛ tsp. cayenne pepper
  • 2 c. milk
  • 1 can Rotel, undrained
  • 2 - 3 chipotle peppers (or to taste) in adobo sauce, seeds removed and chopped fine
  • ½ tbsp - 1 tbsp. adobo sauce from the can of chipotle peppers, or to taste
Instructions
  1. Brown ground beef and sausage in a skillet. Drain and pour the beef and sausage into a slow-cooker.
  2. In the skillet, add oil and saute onion until soft. Add garlic during the last minute of cooking. Add to the slow-cooker. Add the Velveeta, Pepper Jack cheese, cumin, paprika, cayenne pepper, milk, Rotel, and chipotle peppers. Stir to combine.
  3. Cook on low, stirring occasionally, until melted.
  4. Serve with corn chips.