Slow-Cooker Barbacoa

My goodness, mommyhood is demanding! I never imagined how tough it would be. Our little guy is sooo cute & sweet (most of the time..haha), but he throws some major fits. The first 4 weeks, he would cry & scream for at least 2-3 hours EVERY day... sometimes 5 hours straight. Whoa! It's getting much better though, but he's still rather fussy. He has some tummy problems and acid reflux, so the poor guy is just uncomfortable some days. Anyways, I wouldn't trade it for the world. We love Tilman sooo much.

I had to add a pic of the cutie!

He can smile now... that makes everything all better! Now, I finally have the energy and time to cook and share my recipe with you all.

These days quick, easy meals are more important than ever. It seems the second I start to cook or sit down to eat, Tilman decides he's hungry, too. So, cooking in advanced has come in handy. My good old crockpot has been a lifesaver. I just throw a few thing in while Til is sleeping... I let it cook all day and then when I have a second to eat, my meal is waiting.

Here's one of my latest favs... CROCKPOT BARBACOA. If you like Chipotle's barbacoa, you will LOVE this one!!! YUM!

CROCKPOT BARBACOA
What you need:
2LBS beef chuck roast (trim fat off)
2TBSP adobo or chipolte sauce
4 cloves of garlic
1/2 onion
1/4C fresh cilantro
juice from 1 lime
1TBSP cumin
salt and pepper to taste

How to:
Chop and blend all ingredients, except meat, with 1/2C water.... (use the blender). Cube beef. Add beef and liquid sauce to slow cooker, on low heat (150 degrees). Cook for 6-8 hours. Shred beef and place back in cooker for 15-30 minutes on lowest setting.

Serve on tortillas or in a bowl (like mine). I added brown rice, black beans, tomato and avocado.