Ep 5. Chipotle’s Barbacoa Recipe

• total time: 7 hours

Ingredients

2 ½ Pounds Chuck Roast

7 Oz Can of Chipotle Peppers in Adobo Sauce

1 Tablespoon Dried Oregano

2 Tsp Cumin

2 Tsp Salt

1 Tsp Black Pepper

1/2 Tsp Ground Cloves

5 Garlic Cloves

2 Bay Leaves (forgot to record)

1/4 Cup Olive Oil (+ 1 tbsp for pan searing)

1/4 Cup of Water

Directions

Prepare the Chuck Roast: Cut the chuck roast into large cubes.

Sear the Meat: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the marinated meat chunks until browned on all sides.

Blend the Marinade: In a blender, combine chipotle peppers in adobo sauce, dried oregano, cumin, salt, black pepper, ground cloves, garlic cloves, 1/4 cup olive oil, and 1/4 cup water. Blend until smooth.

Slow Cook: Transfer the seared meat into a slow cooker and pour the marinade on top ensuring the meat is thoroughly coated. Add the bay leaves. Cook on low for 7 hours or until the meat is tender and easily shredded with a fork.

Shred and Serve: Remove the bay leaves and shred the barbacoa using two forks. Enjoy!

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