Somebody posted this photo on Facebook and I immediately knew I had to duplicate it. This is a Hot Mess from Pecan Lodge in Dallas. It's a sweet potato stuffed with barbacoa, cheese, chipotle cream, bacon, and green onions. Sounds amazing!
You'll need 2 crock-pots -OR- 1 crock-pot and 2 days to make this.
Crock-pot #1:
Slow Cooker Beef Barbacoa
3 lbs. boneless beef chuck roast
1 onion, chopped
3 bay leaves
1/2 tsp. ground black pepper
2 Tbs. garlic powder
1/4 cup distilled vinegar
Cover it all with water and cook on HIGH about 4 hours or until meat is tender and falling apart.
Drain liquids and shred the meat with two forks. Then add:
1 (14 oz.) can tomato sauce
1/4 cup chili powder
salt to taste
Cover and cook on HIGH for 1 hour.
Crock-pot #2:
Slow Cooked Sweet Potatoes
Wash 6-8 large sweet potatoes and pile into crock-pot. Add nothing. Cover and cook on LOW 6-8 hours.
Condiments:
Cheddar cheese
bacon bits (homemade or not)
1/2 bunch green onions, chopped
Chipotle Cream
1 cup sour cream
2 tsp. pureed chipotle peppers in adobo sauce
1 tsp. cumin
Serve buffet-style and enjoy!
1 comment:
I found your blog when searching for "The Hot Mess" after seeing a BBQ edition of Diners, Drive-ins, and Dives on Food Network. I'm excited to try this recipe - it looks great!
Post a Comment