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Our recipe for Slow Cooker Barbacoa with Cilantro-Lime Rice is not only delicious but also very simple to prepare. In a slow cooker, mix thick GOYA® Tomato Sauce, along with the spicy and smoky flavor of GOYA® Chipotle Peppers in Adobo Sauce and other ingredients such as oil, garlic, lime juice, cumin, and oregano. Add the meat previously seasoned with Adobo and cook on low. Once ready, serve this delicious barbacoa alongside fluffy GOYA® Jasmine Rice seasoned with Recaito, accompanied by finely chopped cilantro, lime wedges and avocado. So good!
Ingredients
3 cans (8 oz. each)
GOYA® Tomato Sauce
2
GOYA® Chipotle Peppers in Adobo Sauce, minced, + 2 tbsp. adobo sauce from can
½ pkg.
GOYA® Powdered Beef Flavored Bouillon
½ cup
GOYA® Sofrito
¼ cup
GOYA® Lime Juice, divided
2 tbsp.
GOYA® Extra Virgin Olive Oil
1 tbsp.
GOYA® Brown Sugar Cane – Piloncillo, grated
1 tbsp.
GOYA® Minced Garlic
1 tsp.
GOYA® Ground Cumin
1 tsp.
GOYA® Oregano Leaf
¼ tsp.
GOYA® Ground Cinnamon
Pinch ground cloves
3 lbs.
beef brisket or chuck roast
1 tbsp.
GOYA® Adobo All-Purpose Seasoning with Pepper
1½ cups
GOYA® Jasmine Rice
½ cup
GOYA® Recaito
1
avocado, peeled, halved, pitted and sliced
1
Lime wedges, for serving
¼ cup
finely chopped cilantro
Directions
Step 1
Into slow cooker bowl, add tomato sauce, chipotle peppers, adobo sauce, bouillon, sofrito, half the lime juice, oil, brown sugar cane, garlic, cumin, oregano, cinnamon and clove; stir to combine.
Step 2
Season beef with adobo seasoning. Transfer to slow cooker. Cover and cook on HIGH for 5 to 6 hours or on LOW for 8 to 10 hours, or until beef is very tender.
Step 3
In last 30 minutes of beef cooking, in medium saucepan, bring 2 1/2 cups water to a boil over medium-high heat. Stir in rice and Recaito; bring back to a boil, then reduce to a simmer. Cover and cook, stirring occasionally, for 18 to 20 minutes or until rice is tender and has absorbed the liquid.
Step 4
Remove rice mixture from heat. Let stand, covered, for 5 minutes. Pour in remaining lime juice and fluff with fork.
Step 5
Transfer beef to cutting board; using 2 forks, shred beef. Return to slow cooker and stir to incorporate.
Step 6
Divide rice among 6 to 8 plates. Top each with 1 cup beef mixture and juices. Garnish with avocado, lime wedges and cilantro.
Note: Any leftover barbacoa can be used as a filling for tacos, burritos or quesadillas.
New from Goya
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