Crockpot Chipotle Barbacoa

Crockpot Chipotle Barbacoa

Crockpot Chipotle Barbacoa – This is, in the simplest terms, the original barbecue. Barbacoa is a form of cooking meat that originated in the Caribbean with the Taino people, from which the term “barbecue” comes from. In contemporary Mexico, it generally refers to meats or whole sheep slow-cooked over an open fire, or more traditionally, in a hole dug in the ground covered with maguey leaves, although the interpretation is loose, and in the present day (and in some cases) may refer to meat steamed until tender. The result: moist, tender meat that is then shredded or pulled apart and eaten with simple, intensely flavored sauces and soft tortillas. Today many cooks achieve similar results by braising or steaming, and in this case, using a Crockpot. We are going to use chuck roast instead of the more traditional sheep or parts of the cow’s head such as the tongue. For some reason, I just thought that most everybody would like that better.

The traditional Mexican way of eating barbacoa is having it served on warm corn or flour tortillas with cheese, diced tomatoes, lettuce, guacamole and salsa for added flavor. The tacos are often eaten with diced onions, chopped cilantro and a squeeze of lime juice.

Crockpot Chipotle Barbacoa

Crockpot Chipotle Barbacoa

Ingredients

  • 1/3 cup apple cider vinegar
  • 1/2 yellow onion
  • 2 tablespoons fresh lime juice
  • 4 garlic cloves
  • 4 teaspoons ground cumin
  • 2 teaspoons oregano
  • 1 teaspoon ground allspice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon ground cloves
  • 3-4 chipotle chiles in adobo sauce
  • 3/4 cup beef stock
  • 3-4 lb. beef chuck roast

Directions

  1. Trim any excess fat off the roast.
  2. Place it in a slow cooker with the beef stock (I prefer to cut into smaller pieces before placing into Crockpot.)
  3. In a blender, combine vinegar, onion, lime juice, garlic, cumin, oregano, black pepper, salt, cloves, allspice and desired number of chilis and puree.
  4. Pour the pureed sauce over the meat.
  5. Cook on LOW heat for 8-10 hours or HIGH heat for 6 hours. Don’t peek while cooking!
  6. Shred the meat in the juices and serve warm.
  7. Enjoy!

Thanks so much to Tara Kuczykowski for the great video and to Unsophisticook for the delicious recipe.

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