When life returns to normal, and you’re back to feeding more than your family, I have a recipe here that will make everyone happy. It’s beef barbacoa a la Chipotle style.
I serve cilantro-lime rice, black beans, salsa, shredded cheddar and sour cream with this. Some people eat this on warmed corn tortillas or without. Good either way.
Adapted from Food.com
- ⅓ cup apple cider vinegar
- 4 teaspoons minced garlic cloves
- 4 teaspoons cumin
- 2 teaspoons oregano
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- ½ teaspoon ground cloves
- 2 tablespoons bacon fat if you have it or 2 tablespoons oil
- ¾ cup chicken broth
- 3 bay leaves
- 3 tablespoons lime juice
- 3-4 chipotle chiles in adobo sauce chopped
- 4-5 lbs chuck roast
- To make the adobo sauce combine vinegar, lime juice, chipotles, garlic, cumin, oregano, black pepper, salt and cloves in a blender or processor on high speed until smooth.
- Remove most of the fat from the roast and then cut into large chunks. Pour oil into a frying pan and sear all sides of roast on medium-high heat until browned.
- Place meat into crockpot and pour adobo sauce over meat.
- Pour in the chicken broth and add bay leaves.
- Cook on high heat 6 hours or on low all day.
- While still in the crockpot, shred the meat with two forks and turn the heat to warm.