Cooker Barbacoa
Saturday, August 18, 2018
Edit
Cooker Barbacoa
It slack cooks cattle to perfect flakey and sappy immix in your interpreter state. Is there anything healthier than meat that is decelerate burnt all day and it retributory falls divided because it is so caring? I don't cerebrate so! And I am pretty item when it comes to intake cows. It has to be short and profitable. I just can't do that dry and chewy beef.
My spouse is a immense fan of Chipotle. I desirable to kind this barbacoa meat for him and when I heard that it is finer than Chipotle's I couldn't move to piss it.
Fair appear how awesome and profitable that boeuf looks! It shredded so easily and the flavour is so dang salutary!
INGREDIENTS
- 4 lbs beef brisket (or beef chuck roast will also work)
- 2 Tbsp vegetable oil
- 3 - 4 chipotle chilis in adobo
- 1¼ cups beef broth
- 4 teaspoons minced garlic
- 1½ Tbsp ground cumin
- 1 Tbsp dried oregano
- ¾ tsp salt, then more to taste
- ½ tsp ground black pepper
- ¼ tsp ground cloves
- ¼ cup fresh lime juice
Directions
1. Soak the dried chiles in 2 cups of boiling water. Place a small dish over the top to help keep the chiles submerged. Soak for 10 minutes, until tender. Carefully remove the stems and seeds. Reserve the chile water.
2. Place the softened chiles, chipotle chiles, onion, garlic, vinegar, and brown sugar in the blender. Pour the chile water over the top. Puree until smooth.
3. Place the chuck roast in a large slow cooker. Add the bay leaves, cumin, salt, oregano, pepper, allspice, and cinnamon. Pour the chile puree over the top. Cover the slow cooker and turn on high for 4-6 hours, or on low for 8-12 hours.
4. Once the roast is fork-tender. Shred the beef into the chile sauce. Cover and keep warm until ready to eat.
5. To serve: Spoon beef barbacoa onto two layered corn tortillas. Top with diced onions and cilantro and serve with a lime wedge.
