Barbacoa
(GF) • Serves 8
Barbacoa is a method of slow-cooking meat with dried chilies until it is tender and full of flavor. Depending on where in the world barbacoa is made or even regionally within Mexico, its flavor profile and cooking method can vary tremendously. Traditionally, barbacoa was made by wrapping the meat in a large leaf and steaming the meat underground overnight. A more modern (and easier!) method is using a slow cooker or cooking the meat at very low heat on the stove. Chuck roast is typically used in this dish because of its fat marbling, which cooks down beautifully and yields super tender results.
Ingredients Method
3 pounds chuck roast
2 tablespoons vegetable oil
1 ½ beef broth, divided
4 chipotles in adobo
6 cloves garlic
1 ½ tablespoon ground cumin
1 tablespoon dried oregano
¼ teaspoon dried cloves
Juice from 2 limes
1. Cut roast into 6 portions, trimming off any large pieces of fat. Pat the meat dry with a paper towel. Season generously with salt and pepper
2. Heat 1 tablespoon vegetable oil in a large pot. Sear meat until brown on all sides. Be careful not to crowd the pan or your meat will steam. Place 2 pieces of meat in the pan at a time then remove and set aside on a plate.
3. Add remaining tablespoon vegetable oil and nestle beef portions side by side in a slow cooker or in a large pot.
4. In a food processor, pulse together the chipotle chilies, garlic, and ½ cup beef broth until pureed.
5. In a separate bowl, whisk together the remaining beef broth with the pureed chipotle mixture, the cumin, oregano, and cloves. Pour mixture over the beef. Cover and allow to cook in the slow cooker or the stove on low for 8-9 hours.
6.Strain liquid from the beef, shred the beef and serve in corn tortillas with desired toppings.