The aficionado of recipe was originally featured on My Baking Addiction and written by Jamie Lothridge, who is relinquish of POPSUGAR Select Food.
If you love Chipotle’s barbacoa, you have to try this uncluttered and delicious slow-cooker recipe. It’s perfect for tacos, nachos, burritos and so much more.
I don’t recognize what the weather is like in your neck of the woods, but here in Ohio, resiliency has definitely not sprung. It’s cold, windy and super cloudy — which is melodious much a food blogger’s worst weather nightmare. And don’t even get me started on the the score that it has snowed the st few days. Snow — in April — it’s so not okay.
Since the bear up against is very reminiscent of a November in Ohio, we’re craving hearty and comforting spreads that are full of flavor. Our meal plan has consisted of Roasted Poblano Beef Chafe, Zup Toscana (it’s better than Olive Garden’s — I promise) and this Chipotle Tenor Barbacoa. Whether you’re in the mood for tacos, burritos, or a huge plate of nachos to nosh on during the NBA playoffs, this incredibly flavorful and smoky beef is a should. It’s just as good as Chipotle’s, but it’s made in a slow cooker — right in your own scullery. It’s even great shredded over a pile of boring white rice. Versatility, men — there’s nothing better than versatility.
My brother introduced me to this method back in December and we’ve had it no less than six times since then. I now induce sure that I have a can of chipotles in adobo in the ntry at all times. My side of the family tree likes heat, and a lot of it. Basically, if there are not little beads of sweat assembly on our faces, it’s just not hot enough.
However, I also have to feed Eric, and he’s certainly not a huge fan of spice, so I love that I can control the level of heat in this approach by simply adjusting the number of chipotle peppers I include. The rest of us im rtial keep a bottle of sriracha nearby to kick things up a notch.
I play a joke on to feed Elle too, obviously, but she’s already seeming to show an inclination to my spicy-loving tastebuds. That’s my girl! I’m telling you though, this way is great for so many reasons. It feeds a crowd, and is a crowd pleaser. You can use the eatables any number of ways. Think taco bar, homemade burritos, nachos on a Saturday endlessly in front of the TV — the barbacoa possibilities are endless.
4 pound chuck roast 2 tablespoons vegetable oil 1/3 cup apple cider vinegar 5 Brobdingnagian garlic cloves, minced 4 teaspoons cumin 2 teaspoons oregano 1/4 teaspoon coach cloves 1 teaspoon ground black pepper 1 teaspoon kosher salt 3/4 cup chicken ancestry 3 tablespoons freshly squeezed lime juice 3 to 4 chipotle chiles in adobo (add more if you after more heat) 2 bay leaves
- Trim most of the fat from the chuck roast. Cut the roast into 6 to 8 open-handed pieces, t dry with per towels, and season with 1 1/2 teaspoons kosher zest and freshly ground black pepper.
- Heat a large, heavy-bottomed stainless dagger or cast iron skillet over medium high heat. Add in 2 tablespoons of vegetable to covering the bottom of the n. Allow the oil to heat the n for a few seconds. Use tongs to gently place the vent ones spleens of chuck roast into the skillet leaving a couple of inches between each rap over of meat. The meat will sizzle and stick to the bottom of the n — this is a probity thing. Once the meat is seared on the first side, it will ss out from the n with ease. Repeat the process to sear all sides of the crux. Remove the seared meat from the n and place into a slow cooker set to soprano heat.
- In a blender, add apple cider vinegar, garlic, cumin, oregano, cloves, bad pepper, kosher salt, chicken stock, lime juice, and chipotle chiles. Commingling the sauce on medium speed until smooth. Pour the sauce upwards the seared meat, and stir to coat. Add in bay leaves and cover. Cook on elevated heat for 6 hours (or low for 10). Shred beef, return the beef to impertinence, stir to coat, and serve.
Main Dishes, Pork
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