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BBQ Beef with Mexican Cornbread Waffles

BBQ Beef with Mexican Cornbread Waffles

Charlotte Hancey
Chuck roast slow cooked with BBQ flavors is shredded and served on top of Mexican cornbread waffles full of onions, green chilies and cheese.
5 from 3 votes
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Prep Time 30 minutes
Slow Cook 8 hours
Total Time 8 hours 30 minutes
Course Main Course
Servings 10

Ingredients
  

For the beef:

  • 4-5 lbs boneless beef chuck roast
  • 1 1/2 cups ketchup
  • 1/4 cup brown sugar
  • 1/4 cup BBQ sauce (your favorite kind)
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 1 teaspoon liquid smoke
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

For the waffles:

  • 1 cup butter
  • 1 1/3 cup granulated sugar
  • 4 eggs
  • 2 cups buttermilk
  • 1 teaspoon baking soda
  • 2 cups cornmeal
  • 2 cups flour
  • 1 teaspoon salt
  • 2 cans (4 oz each) diced green chilies, drained
  • 3 cups shredded cheddar cheese
  • 3/4 cup onion, finely diced

Instructions
 

  • Place roast in slow cooker. Mix remaining beef ingredients in a bowl then pour over meat. Cook on low for 8 hours or on high for 4-5. Remove meat and shred, discarding any extra fat. Return to liquid and mix. Keep warm.
  • Melt butter in a large mixing bowl. Add sugar and mix well. Add eggs and buttermilk then whisk until blended. Add baking soda, cornmeal, flour and salt. Mix until well blended and no lumps remain. Fold in chilies, cheese, and onion. Cook in waffle iron until brown and slightly crisp. 
  • Serve BBQ beef over waffles.  Add extra cheese and onions if desired. 
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