BEST CHICKEN AND VEGETABLE SOUP WITH CHIPOTLE CHILIES ...
In Mexico City, Josefina López Méndez, chef at Chapulín restaurant, taught us to make a chicken and vegetable soup brimming with texture, colors and layers of...
Provided by 177MILKSTREET.COM
Total Time 1 hours
Yield 6 Servings
Number Of Ingredients 16
COPYCAT CHIPOTLE® BEEF BARBACOA RECIPE | ALLRECIPES
This delicious chipotle dish is paleo friendly and a crowd pleaser. Serve in taco or burrito shells with cilantro-lime rice, black beans, salsa, cheese, and your other favorite toppings for a great Mexican-inspired meal.
Provided by RainbowJewels
Categories Mexican Recipes
Total Time 8 hours 25 minutes
Prep Time 25 minutes
Cook Time 8 hours 0 minutes
Yield 12 servings
Number Of Ingredients 13
Steps:
- Slice open chile peppers and remove most of the seeds. Discard seeds and stems. Roughly chop and transfer to the bowl of a food processor.
- Add onion, lime juice, tomato paste, vinegar, garlic, cumin, salt, and oregano to the peppers; pulse until smooth.
- Place beef roast into a slow cooker and spread pureed mixture over top. Add broth, bay leaves, and cloves.
- Cover and cook on Low until beef is tender and can be easily pulled apart with a fork, about 7 hours.
- Remove beef from the slow cooker and shred meat. Return meat to the slow cooker, cover, and cook for 1 more hour. Remove bay leaves before serving.
Nutrition Facts : Calories 185.7 calories, CarbohydrateContent 2.9 g, CholesterolContent 51.7 mg, FatContent 12.9 g, FiberContent 0.6 g, ProteinContent 13.9 g, SaturatedFatContent 5.1 g, SodiumContent 513.7 mg, SugarContent 1 g
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