Saturday, April 11, 2015

Barbacoa

This recipe is from Gimme Some Oven. Mmmm. Barbacoa tacos! As much as I liked the tacos, I had a problem with the recipe that almost ruined it. I don't have a slow cooker which turned out to be much more of an issue than I expected. I used my trusty dutch oven. So, the liquid burned off super fast and the meat almost burned. I had to add another 1 cup to save it and I should have probably even added another 1/2 c to bring the total to 2 cups of liquid. Other than that - the meat was fantastic, mildly spicy and juicy. 

PREP: 10 MIN COOK: 4 HOURS TOTAL: 4 HOURS 20 MIN

INGREDIENTS:

3 lbs chuck roast (fat trimmed), cut into 2-inch chunks
4 cloves garlic, minced
2 chipotles in adobo sauce, chopped (or more to taste)
1 small white onion, finely chopped (about 1 cup)
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar
3 bay leaves
1 Tablespoon ground cumin
1 Tablespoon dried Mexican oregano (or regular oregano)
2 teaspoons salt
1 teaspoon black pepper
1/4 tsp ground cloves
1/2 cup beef broth or water
DIRECTIONS:

Combine all ingredients in the bowl of a slow cooker. Toss gently to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.

Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove cover and use a pair of tongs or a slotted spoon to serve the barbacoa beef.

If not using immediately, refrigerate the barbacoa beef with its juices in a sealed container for up to 5 days. Or freeze it for up to 3 months.

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