Beef Barbacoa

Author: Carmen Romine

Ingredients

3 lbs beef chuck roast

1 medium onion

4 large cloves of garlic

1 tablespoon cumin

1 tablespoon Mexican oregano

1/4 teaspoon ground clove

1 teaspoon salt

1/4 teaspoon black pepper

1 1/4 cups beef stock

2 tablespoons apple cider vinegar

1/4 cup lime juice / or juice of 2 limes

4 oz can diced green chiles

4 tablespoons chipotle sauce or 3 chipotles in adobo sauce, diced

1 teaspoon of Worcestershire sauce

2 bay leaves

Instructions

  1. Prep by cutting onion, garlic, and measuring out spice blend in a small bowl. Position oven racks with space for the dutch oven in the middle. Preheat oven to 325.

  2. Make a liquid mixture of beef stock, lime juice, and apple cider vinegar. Set aside.

  3. Continue prepping by trimming off the excessive fat and then cut the beef into 4-6 large, thick cuts for braising.

  4. Heat 1-2 T of oil in a large dutch oven, sear meat on high heat until browned on the edge. Transfer meat to a bowl. Add diced onion to pot, sauté for 2 minutes. Add garlic and spice blend mixture. Mix often and let cook 1 minute.

  5. Add liquid mixture, can of diced green chiles, 3-4 T of chipotle sauce, 2 bay leaves and Worcestershire sauced. Add meat back and let mixture come to a boil.

  6. Remove from heat, cover pot with lid or foil. Place in oven and cook 3 hours. Set a timer to check each hour and mix.

  7. Remove pot from oven. Using tongs or a slotted spoon, pull large pieces of meat out to shred with two forks. Shred, and return to pot.

  8. Simmer to reduce liquid or rewarm. Serve with tortillas

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