Goya's Slow Cooker Barbacoa with Cilantro-Lime Rice
Ingredients
- 3 cans Goya Tomato Sauce (8 oz each)
- 2 Goya Chipotle Peppers in Adobo Sauce, minced, + 2 Tbsp. adobo sauce from can
- ½ pkg Goya Powdered Beef Flavored Bouillon
- ½ cup Goya Sofrito
- ¼ cup Goya Lime Juice, divided
- 2 Tbsp Goya Extra Virgin Olive Oil
- 1 Tbsp Goya Brown Sugar Cane – Piloncillo, grated
- 1 Tbsp Goya Minced Garlic
- 1 tsp Goya Ground Cumin
- 1 tsp Goya Oregano Leaf
- ¼ tsp Goya Ground Cinnamon
- pinch ground cloves
- 3 lbs beef brisket or chuck roast
- 1 Tbsp Goya Adobo All-Purpose Seasoning with Pepper
- 1½ cups Goya Jasmine Rice
- ½ cup Goya Recaito
- 1 avocado, peeled, halved, pitted and sliced
- 1 lime, wedges for serving
- ¼ cup finely chopped cilantro
Instructions
- Into a slow cooker bowl, add tomato sauce, chipotle peppers, adobo sauce, bouillon, sofrito, half the lime juice, oil, brown sugar cane, garlic, cumin, oregano, cinnamon and clove; stir to combine.
- Season beef with adobo seasoning. Transfer to slow cooker. Cover and cook on HIGH for 5 to 6 hours or on LOW for 8 to 10 hours, or until beef is very tender.
- In the last 30 minutes of beef cooking, in medium saucepan, bring 2½ cups water to a boil over medium-high heat. Stir in rice and Recaito; bring back to a boil, then reduce to a simmer. Cover and cook, stirring occasionally, for 18 to 20 minutes or until rice is tender and has absorbed the liquid.
- Remove rice mixture from heat. Let stand, covered, for 5 minutes. Pour in remaining lime juice and fluff with fork.
- Transfer beef to cutting board; using 2 forks, shred beef. Return to slow cooker and stir to incorporate.
- Divide rice among 6 to 8 plates. Top each with 1 cup beef mixture and juices. Garnish with avocado, lime wedges and cilantro. Note: Any leftover barbacoa can be used as a filling for tacos, burritos or quesadillas.
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