Weather: 21 degrees, overcast
What I’m listening to: several high-power fans blowing downstairs to dry out the walls and carpet
Some of you may have read on the Alaska from Scratch Facebook page that the past couple of days we have been dealing with a flooding issue on the bottom floor of our home. Although the kitchen is upstairs and out of harm’s way, the water was turned off for a good part of the day today, making cooking and baking nearly impossible. I was very thankful to have this convenient slow-cooked dinner option on the menu.
There are no Chipotle restaurants here in Alaska. For those of you who live in the Lower 48, you probably know how yummy and addicting their fresh-mex-style food is. Thankfully (for me as well as for you!), I’ve made a tasty homemade alternative.
I prepared this dish in the Chipotle “bowl” style – shredded beef, jack cheese, corn salsa, sour cream, and guacamole all heaped on top of a bed of steamed rice and black beans. You can also eat this as a salad (substitute leafy green lettuce for the rice), a burrito (pile all of it inside a large, hot flour tortilla, or tacos. You have just as many options at home as you do in the restaurant. Don’t limit yourself. Eat it as a burrito tonight and, with the leftovers, as a salad tomorrow. Your choice.
Chipotle Beef with Corn Salsa
Shredded Beef adapted from [Skinny Taste|http://www.skinnytaste.com/2010/04/barbacoa-beef.html]
Yields: 6 servings
- For Shredded Beef:
- 2.5-3lb beef bottom roast, seasoned generously with salt and pepper
- 1 onion, chopped
- 3 cloves garlic, chopped
- 2-3 chipotle peppers in adobo (depending on the level of heat you want)
- Juice of half a lime
- 1T cumin
- 1/2t cloves
- 2 bay leaves
- 1c water
- For Corn Salsa:
- 1 (14oz) can corn, drained
- 1/2 of a red onion, diced
- 1/4c red bell pepper, diced
- 1 small jalapeño pepper, seeds removed and minced
- 1/4c cilantro, chopped
- Juice of 1 lime
- 2t canola oil
- 1t sugar
- salt to taste
- For Serving:
- steamed rice (or lettuce or tortillas; see blog post)
- black beans
- jack cheese, grated
- sour cream
- guacamole
- salsa
! For Shredded Beef:
Place all the ingredients into a slow-cooker and cook on low for 8 hours. Shred meat using two forks directly in pot and mix with juices. Use a slotted spoon when serving.
!For Corn Salsa:
In a bowl, mix all ingredients together. Refrigerate at least two hours prior to serving.