Barbacoa Supreme recipe

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Ingredients

⅓ cup apple cider vinegar
3 tablespoons lime juice
4 canned chipotle peppers in adobo sauce, or more to taste
4 teaspoons minced garlic
4 teaspoons cumin
2 teaspoons oregano
1 teaspoon ground black pepper
1 teaspoon salt
½ teaspoon ground cloves
1 (4 pound) chuck roast, or more to taste
2 tablespoons vegetable oil
¾ cup chicken broth
3 bay leaves

Nutrition Info

195 calories
carbohydrate: 1.3 g
cholesterol: 52 mg
fat: 14.7 g
fiber: 0.3 g
protein: 13.4 g
saturatedFat: 5.4 g
servingSize: -
sodium: 249.1 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine vinegar, lime juice, chipotle peppers in adobo, garlic, cumin, oregano, black pepper, salt, and cloves in a blender or food processor. Process on high until adobo sauce is smooth.

  2. Trim most of the fat from the roast and cut meat into 3-inch chunks.

  3. Preheat the oven to 250 degrees F (120 degrees C).

  4. Heat oil in a frying pan over medium-high heat. Add meat and cook on all sides until browned, 5 to 10 minutes. Transfer seared meat to a Dutch oven and pour adobo sauce on top. Pour in chicken broth and add bay leaves.

  5. Bake in the preheated oven until very tender, about 6 hours.

  6. Discard bay leaves. Shred meat in the juices using 2 forks. Return to the oven and cook 30 minutes more.

Recipe Yield

16 servings

Recipe Note

I have always loved the barbacoa at Chipotle® and tried to duplicate it at home. This is an excellent comfort food. Wrap it in a tortilla with black beans, cheese, pico de gallo, and guacamole and it is heaven.

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