Barbacoa
Servings
8Serving size
about 1 cupThis recipe can easily be multiplied and makes great leftovers. Reheat gently or serve cold.
Ingredients
| 4 clove Garlic, raw (minced) |
| 1 small White onions (minced) |
| 3 tsp.. Ground cumin |
| 2 tsp., leaves Dried oregano |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 4 cups No salt added vegetable stock (or no salt added chicken broth)(divided) |
| 1 lime yields Lime juice, raw |
| 1 Tbsp. No salt added tomato paste |
| 1/4 cup Apple cider vinegar |
| 1 chipotle Chipotle peppers In adobo sauce (left whole) |
| 1 pepper Peppers, ancho, dried (left whole) |
| 2 lb Beef chuck roast (trimmed of excess fat) |
Instructions
Add the garlic, onion, cumin, oregano, salt, pepper, 1 cup chicken broth, lime juice, tomato paste, vinegar, chipotle, ancho and beef to a large pot or dutch oven fitted with a lid.
Cover and place the pot in the oven. Cook for 5 hours.
Add 1 cup of chicken broth after each of the 2nd, 3rd and 4th hours. Stir well after each time you add the chicken broth.
Remove the meat to a cutting board to cool.
Allow the braising liquid to cool somewhat, then puree until smooth.
Using a fork or pair of tongs, pull the beef apart along the grain. Place the pulled beef in a bowl and add the pureed sauce. Mix thoroughly.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a delicious filling for tacos, burritos or to top taco salad.
The chipotles give the beef a smoky spiciness and the ancho chilies bring a sweetness to the dish that gives the meat great balance. It is as easy as any dish you will ever cook, requiring only a pot and an oven. You can make the beef spicier by adding a second or a third chipotle pepper.