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.
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.
I love the sweetness of the mango paired with the heat of the other ingredients. So bright and fresh.
Crock-Pot Barbacoa Beef Mango Avocado and Steamed Buns
Slow cooked Barbacoa beef with glazed shallots, pickled veggies on a steam 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
- 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
- steamed buns
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.
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