Garlicky, tender, shredded beef braised low and slow in a spicy, smoky, flavourful barbecue sauce. Serve in burritos or with lime-cilantro rice. Mexican Food , Mexican Recipes, Mexican Rice, Mexican Food Recipes, Mexican Food Recipes Authentic, Mexican
Prep time: Cook time: Total time:
Yield: 20 Servings
Ingredients: 6 to 8 pounds boneless chuck roast trimmed of excess fat and cut into 2 inch cubes 1 tablespoon vegetable oil or canola oil 6 chipotles in adobo with sauce 1 large white onion peeled and roughly chopped 10 cloves garlic peeled and roughly chopped Check below.
Instructions:
First. Drizzle the vegetable oil in a heavy-bottomed skillet over medium high heat. Brown the beef cubes on all sides in batches (you do not want to overcrowd the pan).
And now, Cool the beef cubes completely before proceeding.~~~~
After that, Add the beef (whether you've browned it or not) to the crock of a slow-cooker. Add the chipotles in adobo, onion, garlic, broth or beer, apple cider vinegar, lime juice, cumin, oregano, ground cloves, salt, and black pepper to a blender and blend on high until smooth. Toss the bay leaves on top of the beef, pour the contents of the blender over the contents, stir., and cover Let the beef stand overnight to marinate. In the morning, add the crock to the slow-cooker, turn the temperature to LOW. Cook 8 hours on LOW or 4 hours on HIGH, or until the beef shreds very easily with a fork. Remove and discard the bay leaves. Use two forks to shred the meat in the sauces.
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