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Recipe from: blogchef Image Credit: Bobby |
Chipotle
Barbacoa
“The shredded
beef can be used for tacos, burritos, quesadillas or whatever you like. The
meat is first browned in the frying pan and then transferred to the slow cooker
to finish cooking.” Bobby
Ingredients:
1 teaspoon
salt
1 (3-4lb)
chuck roast
2 tablespoons
extra virgin olive oil
2 bay leaves
¼ cup apple
cider vinegar
6 garlic
cloves
4 teaspoons
ground cumin
1 tablespoon
dried oregano
1 teaspoon
ground black pepper
1/8 teaspoon
ground cloves
4 chiptole
peppers (from a can, packed n adobo sauce)
1 tablespoon
adobo sauce (from the chipotle pepper can)
1 cup chicken
broth
¼ cup fresh
lime juice
Directions:
Trim the
roast of any visible fat and slice the roast into 8 chunks.
Season the roast on all sides with 1 teaspoon
of salt.
Set aside.
In a blender
or food processor combine vinegar, garlic, cumin, oregano, black pepper,
ground
cloves, chipotle peppers, adobo sauce, chicken broth and lime juice.
Blend until smooth.
Heat a large
skillet to medium-high heat.
Add the oil.
Add the beef
and cook on all sides until browned.
Place the
browned beef into the bottom of a slow cooker.
Pour the
sauce over the top of the roast.
Add bay
leaves.
Cover and
cook on high for 5-6 hours or (8 hours on low).
Once the
roast has finished cooking, shred the roast using two works.
Stir to
completely coat the beef with the sauce.
Cover and cook for 1 more hour.
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