Mexican Beef Barbacoa
Description
You can celebrate any day like Cinco de Mayo with a great Mexican dish like Mexican Beef Barbacoa. Make it in the oven or the crock pot for a delicious main dish. Serve it with your favorite sides or in corn tortillas and your favorite toppings.
Ingredients
3 - 5 lb. beef chuck roast
salt and pepper, to taste
4 T. olive oil, divided
2 dried guajillo peppers, soaked, stemmed and seeded
2 dried ancho peppers, soaked, stemmed and seeded
1 chipotle in adobo*
3 garlic cloves, minced
1 T. cider vinegar
1 t. brown sugar
1 t. salt
1 t. dried oregano
½ t. ground cinnamon
¼ c. water
Serving suggestions: corn tortillas, red onion, cilantro, jalapeno
Directions
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Place dried peppers in a bowl or jar; fill with water until covered; soak 1 - 4 hours until softened.
Season chuck roast with salt and pepper, to taste. Heat a large cast iron pot over high heat; add in 2 t. olive oil. Sear chuck roast on all sides. Once seared, remove pot from heat; set aside.
In a blender, add in guajillo and ancho peppers, chipotle, garlic, cider vinegar, brown sugar, salt, oregano, cinnamon, remaining 2 T. olive oil and water. Blend until smooth, adding more water if necessary to thin it out enough to blend.
In the cast iron pot, pour sauce over chuck roast; cover with lid; braise in a 300 degree F. preheated oven for 3 hours, until meat is tender and is easily shredded with a fork.
Shred and serve.
Serve on a warmed corn tortilla with some red onion, cilantro, and jalapeno.
6 servings.
Slow Cooker:
Place seasoned chuck roast in a slow cooker. Make sauce according to directions; pour over roast. Cook on High for 6 hours, or on Low for 8 - 10 hours.
* Chipotle in adobo is a canned item, probably in the Mexican aisle, where the smoked jalapenos are canned in a thick and spicy sauce called adobo. It is very HOT, so proceed with caution! If you want it on the mild side, leave out the chipotle pepper.