Chipotle-Style Barbacoa
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
6 hrs
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Total Time
6 hrs 20 mins
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Servings
8
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Course
Main Course
Chipotle-Style Barbacoa
Description
This recipe begins by trimming and cutting chuck roast into large pieces, then seasoning and searing each piece to create a flavorful crust. The meat is transferred to a slow cooker where it cooks immersed in a blended sauce of apple cider vinegar, garlic, various spices, chicken stock, lime juice, and chipotle chiles in adobo. Slow cooking breaks down the meat fibers, resulting in tender, shreddable beef infused with smoky chipotle heat, brightness from citrus, and aromatic spices.
The finished barbacoa offers a complex flavor profile combining smoky spiciness from the chiles with savory and piquant accents. It's well suited for tacos, burritos, or served as a main dish. The slow cooking approach ensures a soft texture and deep melding of flavors.
Ingredients
- 4 pound chuck roast
- 2 tablespoons vegetable oil
- ⅓ cup apple cider vinegar
- 5 garlic minced, large cloves
- 4 teaspoons cumin
- 2 teaspoons oregano
- ¼ teaspoon cloves ground
- 1 teaspoon black pepper ground
- 1 teaspoon kosher salt
- ¾ cup chicken stock
- 3 tablespoons lime juice freshly squeezed
- 3-4 chipotle chiles in adobo add more if you want more heat
- 2 bay leaf
Instructions
- Trim most of the fat from the chuck roast. Cut the roast into 6-8 large pieces, pat dry with paper towels and season with 1 1/2 teaspoons kosher salt and freshly ground black pepper.
- Heat a large, heavy-bottomed stainless steel or cast iron skillet over medium high heat. Add in two tablespoons of vegetable to coat the bottom of the pan. Allow the oil to heat the pan for a few seconds.
- Use tongs to gently place the pieces of chuck roast into the skillet leaving a couple of inches between each piece of meat. The meat will sizzle and stick to the bottom of the pan - this is a good thing. Once the meat is seared on the first side, it will release from the pan with ease.
- Repeat the process to sear all sides of the meat.
- Remove the seared meat from the pan and place into a slow cooker set to high heat.
- In a blender, add apple cider vinegar, garlic, cumin, oregano, cloves, black pepper, kosher salt, chicken stock, lime juice and chipotle chiles. Blend the sauce on medium speed until smooth. Pour the sauce over the seared meat and stir to coat. Add in bay leaves and cover.
- Cook on high heat for 6 hours (or low for 10).
- Shred beef, return the beef to sauce, stir to coat and serve.
User Reviews
Overall Rating
4.5
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