Chipotle's Copycat Barbacoa
Description
Barbacoa is a way of cooking meat that originated in the Caribbean long ago. Today, it is a way of cooking meat, like a Mexican barbecue. This recipe copies those flavors by searing the meat, and cooks the meat in a slow cooker in spicy adobo sauce.
Ingredients
2 t. kosher salt, divided
3-4 lb. chuck roast, fat trimmed
2 T. extra virgin olive oil
2-3 bay leaves
Sauce:
¼ c. apple cider vinegar
6-7 cloves garlic
4 t. ground cumin
1 T. dried oregano
1 t. ground black pepper
1/8 t. ground clove
4 chipotle peppers (from a can, packed in adobo sauce)
1 t. adobo sauce (from the chipotle pepper can)
1 c. chicken stock or broth (or 1 c. water and 1 t. chicken base)
¼ c. fresh lime juice
Directions
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Prepare roast, making sure all visible fat is trimmed. Cut into 8 chunks. Sprinkle all sides of cut beef with 1 t. salt, reserving the remaining 1 teaspoon. Set aside.
In a blender or food processor, combine the sauce ingredients; blend until smooth; set aside.
Warm a heavy bottomed pot over medium-high heat, until water droplets dripped over top sizzles. Add oil. Sear all sides of beef.
When all sides are seared, place into a slow cooker that has been prepared with a slow cooker liner for easy clean up. Set slow cooker to High. Pour sauce over top; add bay leaves. Cook, covered, 5-6 hours on High or 8 hours on Low.
After about 5 hours on High, or 7 hours on Low, shred beef using 2 forks to pull it apart.
Taste; add additional teaspoon of salt as needed; stir to completely coat in sauce.
Cover; cook for 1 hour. Serve and enjoy or turn slow cooker to warm until ready to serve.
**Use the meat to make wonderful burritos.