barbacoa

my husband made barbacoa this week and it was sooooo yummy!  we've had it as leftovers for a few meals...it's got a bit of a kick to it and reminds me of those little resturants that you find in mexico :)  your taste buds will have you wishing you were on vacation. ahh, sandy beaches and sunny skies!!!

barbacoa:
1/3 c apple cider vinegar
4 tsp minced garlic
4 tsp cumin
2 tsp oregano
1 tsp black pepper
1 tsp salt
1/2 tsp ground cloves
2 TBSP olive oil
3/4 c chicken broth
3 bay leaves
3 TBSP lemon/lime juice
3-4 chipotle chiles in adobe
4-5# roast

to make the sauce, combine: vinegar, lemon/lime juice, chipotles, garlic, cumin, oregano, pepper, salt and cloves in a blender on high until smooth.

pour oil into frying pan and sear all sides of roast until browned.

place meat into crockpot and pour adoboe sauce over meat. add chicken broth and bay leaves.  cook on high heat for 6 hours or on low all day. once cooked, shred the meat with 2 forks.


dressing:
1/3 c olive oil
1/4 c lemon juice
3/4 c cilantro
1 cucumber (cubed)
2 avacados (cubed)
hot sauce -- add to your heat's desire!

place all ingredients into a blender until liquid. store in container in fridge for up to a week.  is great on salads or to dip your veggies in :)


salad:
spinach
chopped onion
chopped peppers (red, yellow, orange or green)
chopped cucumber
barbacoa (recipe above)
dressing (revipe above)

place spinach into bowl, layer in veggies and top with meat & dressing.