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
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.
Make a liquid mixture of beef stock, lime juice, and apple cider vinegar. Set aside.
Continue prepping by trimming off the excessive fat and then cut the beef into 4-6 large, thick cuts for braising.
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.
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.
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.
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.
Simmer to reduce liquid or rewarm. Serve with tortillas