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| Barbacoa Supreme |
"I have always loved the barbacoa at Chipotle® and tried to duplicate it at home. This is an excellent comfort food. Wrap it in a tortilla with black beans, cheese, pico de gallo, and guacamole and it is heaven."
Ingredients :
- 1/3 cup apple cider vinegar
- 3 tablespoons lime juice
- 4 canned chipotle peppers in adobo sauce, or more to taste
- 4 teaspoons minced garlic
- 4 teaspoons cumin
- 2 teaspoons oregano
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon ground cloves
- 1 (4 pound) chuck roast, or more to taste
- 2 tablespoons vegetable oil
- 3/4 cup chicken broth
- 3 bay leaves
Instructions :
| Prep : 30M | Cook : 16M | Ready in : 7H5M |
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- Combine vinegar, lime juice, chipotle peppers in adobo, garlic, cumin, oregano, black pepper, salt, and cloves in a blender or food processor. Process on high until adobo sauce is smooth.
- Trim most of the fat from the roast and cut meat into 3-inch chunks.
- Preheat the oven to 250 degrees F (120 degrees C).
- Heat oil in a frying pan over medium-high heat. Add meat and cook on all sides until browned, 5 to 10 minutes. Transfer seared meat to a Dutch oven and pour adobo sauce on top. Pour in chicken broth and add bay leaves.
- Bake in the preheated oven until very tender, about 6 hours.
- Discard bay leaves. Shred meat in the juices using 2 forks. Return to the oven and cook 30 minutes more.
Notes :
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