I couldn't wait to make this recipe I found for Chipotle's Copycat Barbacoa from The Slow Roasted Italian. This Italian sure does know how to do Mexican!
Slow Cooker Barbacoa
1 teaspoon sea salt
3-4 pound chuck roast, fat trimmed
2 tablespoons EVOO
2 bay leaves
Sauce
¼ cup apple cider vinegar
6 cloves garlic
4 teaspoons ground cumin
1 tablespoon dried oregano
1 teaspoons ground black pepper
1/8 teaspoon ground clove
4 chipotle peppers (from a can, packed in adobo sauce)
1 tablespoon adobo sauce (also from the can)
1 cup chicken broth
¼ cup fresh lime juice
chopped cilantro for garnish
Prepare roast. Make sure all visible fat is trimmed. Cut into 8 chunks. Sprinkle all sides of cut beef with ½ of the salt (1 teaspoon), reserving the remaining 1 teaspoon. Set aside.
In a blender or food processor combine the sauce ingredients. Blend until smooth. Set aside.
Warm a large pot over medium high heat. Add EVOO. Sear all sides of cut beef. Place seared beef into slow cooker. Pour sauce over top. Add bay leaves. Cook for 5-6 hours on high (or 8 hours on low) covered.
After about 5 hours (or 7 hours on low) shred beef using 2 forks to pull it apart. Taste, and adjust seasoning if you want... I didn't need to. Stir to completely coat in sauce. Cover and cook for 1 more hour. Serve or leave your cooker on warm until ready to serve.
This is so good on its own. We served it along side this Cilantro Lime Brown Rice. It would be great as a sandwich or layered with the rice, some boiled black beans and some fresh pico in a burrito or burrito bowl. Yum!!
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| Seriously the best leftover lunch ever! Made my whole day! |
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