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Barbacoa Beef

Ingredients


  • 3 lb chuck roast
  • Salt and freshly ground black pepper
  • 2 Tbsp vegetable oil
  • 1 1/4 cups beef broth, divided
  • 3 - 4 chipotle chilies in adobo*
  • 6 garlic cloves
  • 1 1/2 Tbsp ground cumin
  • 1 Tbsp dried oregano
  • 1/4 tsp ground cloves
  • 3 bay leaves
  • 1/4 cup fresh lime juice

Instructions


  • Cut roast into 6 portions while removing any large pieces of fat. Heat 1 Tbsp vegetable oil in a skillet.
  • Dab roast dry with paper towels, season with salt and pepper (about 1 tsp salt 3/4 tsp pepper). Add 3 pieces to skillet and sear until browned on all sides. Transfer to a slow cooker.
  • Add remaining 1 Tbsp vegetable oil to skillet and repeat process with remaining 3 roast pieces. Nestle beef portions side by side in an even layer in slow cooker.
  • In a food processor, pulse together chipotle chilies, garlic and 1/4 cup beef broth until well pureed, occasionally stopping and scraping down sides of processor.
  • In a 2 cup liquid measuring cup or in a bowl, whisk together remaining beef broth with chipotle mixture, cumin, oregano and cloves. Pour mixture over beef in slow cooker, then nestle bay leaves between beef portions.
  • Cover and cook on low heat 8 - 9 hours**.
  • Remove beef from slow cooker (leave broth) and shred. Stir lime juice into broth in slow cooker then return beef to slow cooker and cook on low or warm 20 - 30 minutes longer.
  • Strain liquid from beef and serve in tortillas with desired toppings.

This Recipe adapted from >>>> Click Here

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