slow cooker chipotle-lime barbacoa

Say, how do ya do?  Hope you had a killer weekend.  I, for one, can barely walk.  I ran the ASYMCA Mud Run with my bro's girlfriend, Alicia.  Kicked. My. Butt.

It was roughly four miles of sand with a mud pit here and there.  Have you ever run in sand? If you have, you know it works muscles the treadmill does not even touch. I felt fine after the run, but by Saturday night my entire body was coated in Icy Hot.  I am ok now.  And, I will training a little harder if I run it again next summer. (Anyone have any tips?) In spite of the pain, it was so fun to run with Alicia.  She is no quitter and kept me jogging the whole way. It was the first race I'd run with a teammate and it's way better than going solo. 

Let's talk recovery food.  The Y was serving pizza, beer, and bananas after the race (which is great), but this is more my style. Slow cooker, chipotle-lime barbacoa.  If you have been following this blog for any amount of time, you're probably onto my obsession with Chipotle.  This bowl is packed with protein, complex carbs, and deliciousness.  Everything I want after a hard workout.  It's also great for a weeknight dinner, cause let's face it, coming home to dinner already made is, well, dreamy. If you love spicy, go for all the peppers.  If you have a milder palate, then I would cut out the jalapeno and only add half a chipotle. 

Slow Cooker Chipotle-Lime Barbacoa

1-2 pound chuck roast
1 tablespoon Mrs Dash Fiesta-Lime Seasoning (SO FREAKING GOOD!)
2 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 jalapeno, seeded and diced
1/4 cup purple onion, diced
3 mini sweet peppers or 1 red bell pepper, diced
1 canned chipotle pepper, chopped (I use Goya)
1 can mild Rotel Tomatoes
Bay Leaf
1 lime, cut in half
2 cups cooked brown rice
1 can chili beans
1 avocado, diced and tossed in lime juice
Sour Cream
Lettuce, cut into thin strips
Pico de Gallo or Salsa

Prep Time: 20 minutes 
Cook Time: 8 hours
Yields: 4 servings 


1. Place roast in crock pot.  Mix spices together and rub on meat.  Top roast with diced peppers and onions and Rotel tomatoes.  Add bay leaf and squeeze lime juice over roast.  Toss limes in pot and cook on low for 8 hours. 

2. Prepare rice and heat beans. 

3.  Build your bowl! (The best part.) Layer rice, beans, and barbacoa. Top with cheese, sour cream, avocados, lettuce, pico de gallo, and or salsa.  Kick your feet up and enjoy!