This darn dish is so damn good! Will post photos when I have them
Melissa's Beef Barbacoa
Ingredients
- 2/3 cup apple cider vinegar
- 8 cloves garlic, minced
- 1/2 cup cumin
- 1 1/2 tbs. oregano
- 2 tsp. salt
- 2 tsp. black pepper
- 1 tsp. cloves, ground
- 5-6 bay leaves
- 1/3 cup lime juice
- 1 can (7 oz) chipotles in adobo
- 1 1/2 cups chicken broth
- 4-5 lbs. chuck roast
Instructions
Trim fat from roast and cut into large pieces. Heat a small amount of olive oil in a frying pan over medium-high heat and sear all sides. Set aside.
Using a blender or food processor, combine vinegar, garlic, cumin, oregano, salt, black pepper, cloves, lime juice and chipotles until smooth.
Place meat in dutch oven or crock pot, reserve 1 cup of sauce, and pour remaining sauce over beef (if you're freeze this, this is the time to do it...)
Add chicken broth and bay leaves.
-If using dutch oven: cover and simmer on low for 5 - 6 hours, occasionally stirring to prevent burning. The meat is done when it is easily shredded with a fork.
-If using Crock Pot: Cook on high for 6 hours or on low all dayRemove and shred.
Add reserved sauce, and serve.
Notes
Serve over tortillas, with sour cream, guacamole, black beans, pico de gallo; or use as the best topping for Nachos known to mankind.
TO PREPARE IN ADVANCE: The joy of this recipe is that it can be divided and frozen in ziplocs then dropped directly into the crockpot or dutch oven. Freeze reserve sauce as well.
