4.11.2015

Crockpot Barbacoa Beef with Balsamic Glazed Shallots, Pickled Jalapenos, and Mango on a Steamed Bun



Have you every created Asian/Mexican fusion by putting Asian ingredients into a tortilla?

We do that all the time around here and LOVE it!  The other day I was thinking why can't we take Mexican ingredients and put them into steamed buns? Why not?

I threw some spices and a chuck roast into my crockpot and created this beautiful spread.

If you're looking for something new to serve, this is it.  


I get a kick out of my son-in-law when he's eating something he really enjoys.

He makes sounds like mmmmmmm combined with a little grunting noise.

At first I just thought the poor guy must be starving.  Then I realized he was right this is worth grunting and moaning over. It's dang good!


The beef has some interesting flavor combinations.  I love the spice of the cinnamon combined with the tang of the lime juice.

You're just going to have to give this one a try and if you don't want to go to the effort of steaming your buns, just load the ingredients into a flour or corn tortilla or even better wrap in lettuce.


This is what you're going to need:

2 1/2 - 3 lbs. beef chuck roast
1 onion, chopped
4 cloves garlic, chopped
1 teaspoon chipotle powder
1 teaspoon cumin
1/2 teaspoon cinnamon
salt and pepper
1 chipotle pepper in adobo sauce
1/4 cup fresh lime juice
juice from 1 orange
1/2 cup cilantro, chopped

Balsamic Shallots:
1/4 cup balsamic vinegar
4 shallots, peeled and sliced thin

Pickled jalapeno peppers:
3 jalapeno peppers
3/4 cup rice vinegar
1 teaspoons salt
1 tablespoon sugar

ripe mango
ripe avocado



Cut chuck roast into 3 to 4-inch chunks and place in a crockpot.


Sprinkle in salt and pepper.


Add cumin, chipotle powder and cinnamon.


Toss in one chopped onion.


and 4 chopped garlic cloves




Chop the chipotle pepper in adobo sauce and add to the pot.


Pour in 1/4 cup fresh lime juice.




Juice from one orange.


and 1/2 cup chopped cilantro.


At this point I use my hands to rub the ingredients into the beef.


I like to place a sheet of parchment paper on top of the mix to help seal in all moisture.


I folded my parchment in half and I'm pressing it against the mix.


Cover crockpot and cook on high for 4 hours or low for about 6 hours.



Once cooked shred beef with two forks.


While the beef is cooking, prepare pickled jalapenos and caramelized shallots:

To pickle the jalapeno peppers:  add 3/4 cup rice vinegar to a small bowl.


Add 1 teaspoon salt and 1 tablespoon sugar.


Stir


Add sliced jalapeno peppers.



Cover and refrigerate for an hour or two.  Can be made a day in advance.



In medium size skillet, add 1/4 cup balsamic vinegar.


Add sliced shallots.


Bring to a gentle simmer to lightly caramelize the shallots.



Remove from heat and set aside.


To assemble you will need:  cooked shredded beef, pickled jalapeno peppers, caramelized shallots, avocado & mango slices.


You will also need steamed buns or corn or flour tortillas.  I would suggest trying the steamed buns, but any option is going to blow your taste buds away.


Begin with a shredded beef then layer prepared ingredients into the steamed buns.  

My lips are still burning from the pickled jalapenos.  They were spicy hot!  


I love the sweetness of the mango paired with the heat of the other ingredients.  So bright and fresh.



Crockpot Barbacoa Beef with Balsamic Glazed Shallots, Pickled Jalapenos and Mango on a Steamed Bun

2 1/2 - 3 lbs. beef chuck roast, cut into 3-4 inch cubes
1 onion, chopped
4 cloves garlic, chopped
1 teaspoon chipotle powder
1 teaspoon cumin
1/2 teaspoon cinnamon
salt and pepper
1 chipotle pepper in adobo sauce
1/4 cup fresh lime juice
juice from 1 orange
1/2 cup cilantro, chopped

Balsamic Shallots:
1/4 cup balsamic vinegar
4 shallots, peeled and sliced thin

Pickled jalapeno peppers:
3 jalapeno peppers, thinly sliced
3/4 cup rice vinegar
1 teaspoons salt
1 tablespoon sugar

ripe mango
ripe avocado


To prepare beef:  Place all ingredients in a crockpot.  Place a sheet of parchment paper over ingredients, cover with lid.  Cook on high for 4 hours or low for 6-8 hours.  Using two forks shred the beef and return the to juices in the pan and keep warm until ready to serve.

To prepare Shallots:  Add vinegar and shallots into a medium size skillet. Cook over medium heat and bring to a low simmer until shallots begin to caramelize.  Remove from heat.

To prepare Pickled Jalapeno Peppers:  In a bowl add vinegar, salt and sugar.  Stir to dissolve then add sliced peppers.  Place in refrigerator while beef is cooking.  Can be made a day in advance.

To assemble:  Layer beef with caramelized shallots, pickled jalapeno peppers, ripe avocado slices and mango slices inside a steamed bun or flour or corn tortillas.

Serves 4-6

Print recipe


5 comments:

  1. I can't WAIT to make this when I have all my kids home! I have three adult children (thankfully they are pretty good functioning adults and live on their own :) and three teenagers left at home. So when we are all together -- this is what I'm going to make them! And they will love it!! My son-in-law makes yummy sounds too!!! Funny. Thank you for your help in my life! You are an AMAZING chef, photographer, blogger, and I can tell a wonderful wife and mother and friend!

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    1. Ha ha you just made my day. You are so kind. You have to let me know what your family thinks of this dish. We loved it. Thank you, thank you.

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  2. This is really special, definitely fusion. Normally pork belly is stuffed into steamed bun and with lettuce or some other veggies. With avocado and mango, really have to try it. :)

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    Replies
    1. Pork belly is my favorite stuffed into a steamed bun. I need to perfect making pork belly, however. Thanks for your comment.

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  3. looking very special.. and I think it is very healthy. Thank you so much for your recipe

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