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Chipotle Beef Barbacoa

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PREP TIME
25 min
COOKING TIME
480 min
TOTAL TIME
505 min
SERVINGS
12 servings
Dinner
Chipotle Beef Barbacoa
Ingredients
  • 5 dried chipotle chile peppers
  • 1/2 medium yellow onion, roughly chopped
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup tomato paste
  • 1 1/2 tablespoons apple cider vinegar
  • 6 cloves garlic
  • 2 teaspoons ground cumin
  • 2 teaspoons salt
  • 1 teaspoon dried oregano
  • 1 (3 pound) beef shoulder roast, trimmed
  • 3/4 cup beef broth
  • 3 bay leaves
  • 1 teaspoon whole cloves
Instructions
1
Carefully make a slit in the chile peppers and remove most of their seeds. Discard the seeds and stems, then roughly chop them up. Transfer these chopped peppers to a food processor bowl.
2
Next, add the chopped onion, squeeze some fresh lime juice over it, along with a spoonful of tomato paste, vinegar, minced garlic, ground cumin, salt, and dried oregano to the peppers; blend until you get a smooth consistency.
3
Place the beef roast in a slow cooker and spread the pepper mixture evenly over its surface. Add some broth, bay leaves, and whole cloves to the slow cooker.
4
Cover the slow cooker and cook on a low setting for about 7 hours, or until the beef is tender enough to be easily pulled apart with a fork.
5
Once the beef is cooked, remove it from the slow cooker and shred the meat into bite-sized pieces. Return the shredded beef to the slow cooker, cover it again, and cook for an additional 1 hour.
6
Before serving, remove the bay leaves from the slow cooker.