Chipotle Barbacoa
Ingredients
The beef
-
3
pounds
beef roast (such as chuck, beef shoulder or brisket)
The sauce
-
1
tablespoon
vegetable oil
-
½
cup
onion (finely chopped)
-
⅓
cup
apple cider vinegar
-
1
tablespoon
garlic (finely chopped)
-
2
canned
chipotle peppers
-
1
tablespoon
adobo sauce (from can of peppers)
-
1
cup
beef broth
-
2
tablespoons
lime juice
-
1
tablespoon
ground cumin
-
2
teaspoons
dried oregano
-
¼
teaspoon
ground cloves
-
2
pieces
bay leaves
-
to taste
salt and pepper
Instructions
- Cut the beef roast into large chunks.
- Heat the vegetable oil in a pan over medium-high heat and sear the meat until golden brown on both sides.
- Transfer the seared meat to a slow cooker.
- In the same pan, cook the chopped onion until softened, then add it to the slow cooker.
- Blend the apple cider vinegar, salt, pepper, garlic, chipotle peppers, adobo sauce, beef broth, lime juice, cumin, oregano, and cloves until smooth.
- Pour the blended sauce over the meat in the slow cooker, add bay leaves, and stir to combine.
- Cover and cook on low heat for 8-10 hours until the meat is very tender.
- Shred the meat with two forks and serve.
Nutrition Facts (estimated)
Servings
6
Calories
386
Total fat
22g
Total carbohydrates
4g
Total protein
44g
Sodium
651mg
Cholesterol
156mg
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