Barbacoa reimagined (aka leftovers)

So Cinco de Mayo is coming up, which might be an excuse to make tacos. In our house, we don’t need a reason to make shredded meat. The boys love it, it’s easy and you can get multiple meals out of it.

I made chipotle barbacoa and while the tacos were yum, I was more pleased by how the entire family got creative with leftovers:

  • Nachos
  • Add bbq sauce for a sandwich
  • Add to scrambled eggs for a breakfast burrito
  • Huevos rancheros (my fav)

Chipotle Barbacoa

  • 2lb beef brisket
  • 1 small onion, diced
  • 1 red pepper, diced
  • 1 jalapeno, chopped
  • 1/2 7oz can chipotles and sauce, chop peppers 
  • 1 15 oz can diced tomatoes
  • 5 garlic cloves, chopped
  • 1 tbsp brown sugar
  • 2 tsp cumin
  • 2 tsp salt
  • Black pepper
  • 2 tsp dried oregano

Rub the beef with oil, oregano, sugar, cumin, salt and pepper. Place beef on top of diced vegetables in slow cooker, add tomatoes and chipotle peppers. Cook on low 8 hours, shred with 2 forks and allow to cook another 30-60 min.

Serve with corn tortillas and your fav toppings.

Huevos rancheros

  • Corn tortillas (2 per person)
  • Vegetable oil
  • 1 can refried beans
  • Monterey jack cheese
  • Eggs (2 per person)
  • 1 can enchilada sauce
  • Pico de gallo
  • Salsa verde
  • Sour cream (optional)
  • Cilantro (optional)

Heat oil in saute pan, fry tortillas 30 sec per side, 1 at a time. Drain on paper towels. Heat enchilada sauce and beans. Fry eggs. 

Assemble dish by layering 1/4c enchilada sauce, tortilla, beans, cheese, tortilla, more sauce, eggs, add salsas, cilantro and sour cream to plate.

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