Barbacoa
Make the irresistible Chipotle’s Barbacoa at home. Great for tacos, burritos, enchiladas, or tostadas.
1/3 cup apple cider vinegar
3 Tbsp. lime juice
3-4 chipotle peppers, canned (substitute 1 ½ Tbsp. chipotle chili pepper powder)
4 cloves garlic
4 tsp. ground cumin
2 tsp. dried Mexican oregano
1 ½ tsp. ground black pepper
1 ½ tsp. salt
½ tsp. ground cloves
2 Tbsp. vegetable oil
4-5 lbs. beef chuck roast
¾ cup chicken broth
3 bay leaves
In food processor, combine lime juice, vinegar, chipotle peppers, garlic, cumin oregano, black pepper, salt and cloves and process until smooth.
Cut roast into several small pieces and remove excess fat. In large Dutch oven, heat oil to medium-high. Working in small batches, place meat in hot oil and sear on all sides. Remove seared meat to plate; continue until all meat has been seared.
Return all meat and juices to Dutch oven. Pour the sauce over the meat. Add chicken broth and bay leaves. Reduce heat to low, cover and simmer for 4 hours, turning meat every 30-40 minutes.
After 4 hours, uncover and continue simmering for another 1-2 hours or until meat is fork tender. Remove meat to large bowl and shred. Spoon sauce over meat to keep moist and juicy.
Serve meat in tacos, burritos, enchiladas or with tortillas. Garnish with lettuce, onion, cheese, guacamole, and salsa.
