Barbacoa

Notes are at end of recipe.

INGREDIENTS

2 or 2-1/2 pound boneless chuck roast
3 to 3-1/2 Tbl of chipotle in adobo sauce (puréed)
5 cloves garlic
1 Tbl cumin
3 tsp oregano (or 1 tsp fresh oregano, minced)
1/4 tsp ground cloves
1/2 to 3/4 cup beef broth, possibly more
1/8 to 1/4 cup vinegar
1/4 cp lime juice
3 bay leaves
salt and pepper
olive oil


PREPARATION

1. Puree the chipotle in adobo sauce. Set aside.

2. Cut the roast into several large chunks.

3. Salt and pepper all the beef chunks.

4. Heat some oil in a large skillet until almost smoking and sear the beef chunks on all sides.

5. Place beef chunks and bay leaves in crock pot. Set aside.

6. Keeping a light on under the skillet, use about 1/4 cup or so of the beef broth to deglaze the skillet.
7. Pour the collected bits and broth into a medium bowl.

8. Into the bowl, add the garlic (minced), cumin, oregano, ground cloves, pureed chiles, vinegar, lime juice, and 1/2 cup of beef broth.

9. Combine ingredients and pour into crockpot.

10. Set crock pot on low and let cook for about 8 hours or until beef is fall-apart tender.

11. Remove the beef; discard the bay leaves

12. Turn off crock pot and let it sit with lid on top as you shred the beef.  Discard any remaining bits of fat and gristle.

13. Return shredded beef to crockpot and put on high for 15-20 minutes to reheat it before serving.


NOTES:

1. This dish is good for tacos.

2. Serve with sour cream.

3. Vinegar is optional.  Original recipe called for 1/4 cup but that was too much.