Chipotle Mexican Grill Barbacoa
"Spicy, shredded beef, braised with chipotle adobo, cumin, cloves, garlic and oregano."
The original Mexican dish barbacoa was traditionally prepared by cooking almost any kind of meat -- goat, fish, chicken, or cow cheek meat, to name just a few -- in a pit covered with leaves over low heat for many hours, until tender. When the dish made its way into the United States via Texas the word transformed into "barbecue" and the preparation changed to incorporate above-ground techniques such as smoking and grilling. The good news is that we can recreate the beef barbacoa that Chipotle has made popular on its ginormous burritos without digging any holes in our yard or tracking down a local source for fresh cow faces.
Yield: 8 Servings Ready in 6 hours
40 people trying soon
|1/3 cupapple cider vinegar|
|3 tablespoonslime juice|
|3 to 4 canned chipotle chiles|
|4 garlic cloves|
|4 teaspoonsfreshly toasted and ground cumin seeds (see Tidbit|
|2 teaspoonsdried Mexican oregano|
|1.5 teaspoonsground black pepper|
|0.5 cloves(see Tidbits)|
|2 tablespoonsVegetable oil|
|4 poundchuck roast|
|0.75 cupchicken broth|
|3 Bay leaves|
Chipotle Mexican Grill Barbacoa Preparation
1. Make the adobo sauce by combining the vinegar, lime juice, chipotles, garlic, cumin, oregano, black pepper, salt, and cloves in a blender or food processor and puree on high speed until smooth.
2. Trim the fat from the meat, then slice the roast into 6 smaller pieces. Sear all sides of the chunks of meat in the oil in a large stockpot or Dutch oven over medium heat until browned. Add the adobo sauce to the meat, pour in the chicken broth, and add the bay leaves. Cover the pot, turn your stove to medium-low heat, and let the meat simmer (braise) for 5 to 6 hours, or until the meat easily flakes apart. Turn the meat every 30 minutes as it cooks. After 4 hours, keep the lid off the pot. At the 5-hour mark, you should be able to tear the meat apart into bite-size chunks with tongs.
Tidbits: Toast whole cumin seeds and cloves separately in a small saute pan over medium-low heat. Toss often and watch the spices closely so they don't burn. The spices are done toasting when they are fragrant and slightly browned. Use a clean coffee grinder to grind each of the spices to a powder, and then measure for the recipe.
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