If you like good food, then you'll like this... I took this recipe from my wife & changed it up a little. It's a "medium" as far as spiciness goes.
4 chipotle peppers with the adobo sauce.
1 bunch of cilantro
1 red onion
1 head of garlic
1 tbsp salt
4 limes
1/2 cup cider vinegar
3 lb venison roast
1 cup beef or chicken broth
In a large bowl... chop up the peppers, cilantro & onion. Peel and press the garlic. Add the salt, juice of the limes, vinegar & broth. Mix all the ingredients together.
Place the roast into a crock pot... I seasoned it a bit with some chipotle style seasons we had in the cupboard.
Pour the mixed ingredients over top of the roasts & cook on low for about 8 hours.
Shred the roast, return to the crock pot, stir back into the barbacoa mixture to soak up more of the goodness. Serve on a flour tortilla & top with cheesy goodness. Enjoy.
4 chipotle peppers with the adobo sauce.
1 bunch of cilantro
1 red onion
1 head of garlic
1 tbsp salt
4 limes
1/2 cup cider vinegar
3 lb venison roast
1 cup beef or chicken broth
In a large bowl... chop up the peppers, cilantro & onion. Peel and press the garlic. Add the salt, juice of the limes, vinegar & broth. Mix all the ingredients together.
Place the roast into a crock pot... I seasoned it a bit with some chipotle style seasons we had in the cupboard.
Pour the mixed ingredients over top of the roasts & cook on low for about 8 hours.
Shred the roast, return to the crock pot, stir back into the barbacoa mixture to soak up more of the goodness. Serve on a flour tortilla & top with cheesy goodness. Enjoy.
