Chipotle Barbacoa
Ingredients
The marinade
-
3
cloves
garlic
-
2
tablespoons
adobo sauce
-
2
tablespoons
ancho chile powder
-
2
tablespoons
olive oil or rice bran oil
-
2
teaspoons
ground cumin
-
2
teaspoons
dried oregano
-
½
teaspoon
ground cloves
-
to taste
salt and freshly ground black pepper
The beef
-
1
(4 to 5 pound)
boneless beef chuck roast
-
to taste
salt and freshly ground black pepper
-
2
tablespoons
olive oil or rice bran oil
-
2
cups
water
-
2
bay leaves
Instructions
- Make the marinade by blending garlic, adobo sauce, ancho chile powder, olive oil, cumin, oregano, cloves, salt, and pepper until smooth.
- Season the beef with salt and pepper, then brown it in a skillet with oil for about 5 minutes on one side and 10 minutes total.
- Transfer the beef to a slow cooker, coat it with the marinade, and add water and bay leaves.
- Cook on HIGH for 4 to 6 hours or LOW for 8 to 10 hours until the meat is tender.
- Remove bay leaves and shred the beef with forks, adjusting seasoning as needed before serving.
Nutrition Facts (estimated)
Servings
8 servings
Calories
493
Total fat
34g
Total carbohydrates
3g
Total protein
44g
Sodium
993mg
Cholesterol
156mg
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