Confession: I sometimes refer to Chipotle as "Chi-BLOAT-le" because while I love a good Burrito Bowl, I DO NOT LOVE THE DAY-AFTER BLOAT!
With this new Slow-Cooker Barbacoa recipe (hat tip: Cook at Home Mom's Instagram feed), now I can get my Chipotle fix and control the sodium content of my meal. WINNING!
Chipotle is one of the best on-the-go restaurants for Fat Loss Foodies:
It has lean protein, what we call "clean carbs" (hypoallergenic starchy carb sources like rice and beans), fibrous veggies, and great salsa. Add an unsweetened iced tea on the side and you've got a fat loss-friendly lunch or dinner almost anywhere in the country. Like we teach our clients in Fat Loss Cooking School, as long as you can find a Chipotle, you can follow your FLF template! (#FatLossHappensAnywhere)
But, like all restaurant food, it tends to be a little heavy on the salt. I sometimes wake up the next morning with a puffy face and other signs of water retention. In the grand scheme of things, not a big deal - and certainly no reason to stop eating at Chipotle - but just something to be mindful of! ;)
I made a big batch of this Slow-Cooker Barbacoa on Friday night and I'm so glad I did! It was pretty nice to stay in on a Friday night and have a fun dinner at home! We made this into tacos with white corn tortillas and topped them with homemade Mango-Avocado salsa, which I totally made up on the spot with a diced mango, a diced avocado, a minced shallot, a minced jalapeño, cilantro, and lime juice. Spicy beef + sweet mango + creamy avo = HECK YES, who even wants to go out on a Friday night when you have THIS?!
PIN IT NOW:
2 lb. boneless chuck roast
1 Tbs. cumin
1/2 tsp. dried oregano
1 c. low-sodium chicken stock
1 lime, juiced
2 cloves garlic, minced
1/4 tsp. salt
fresh black pepper
2 Chipotle peppers in Adobo sauce, diced
1. Add all ingredients to slow cooker.
2. Cover and set to low. Let cook for 5-6 hours.
3. Remove beef from slow cooker and shred with 2 forks. Discard any bits of extra fat.
4. Return beef to crockpot and let it cook on low for another 30 mins or so.
Serve in tortillas, lettuce wraps, on salads, or over rice and veggies for a DIY burrito bowl!
MACROS (for 1/8th of recipe/3 ounces of cooked meat)
233 calories, 1.5 g carbs, 6.8 g fat, 24 g. protein