Easy recipe for fall apart tender Barbacoa beef cooked in adobo sauce
Season the beef with salt on both sides, then brown the chuck roast on either side in a cast iron skillet or similar pan.
Add all of the canned adobo sauce plus two whole chili peppers into a blender. Discard remaining chilis, unless you want a hotter sauce.
Into the same blender add the garlic, cumin, oregano, salt, pepper, cloves, beef broth, and lime juice and blend until smooth.
To make Barbacoa brown the meat and make the sauce as written above.
Place the browned chuck roast into the slow cooker and cover with the sauce and add the bay leaves.
Cover and cook on LOW for 6-8hrs, or on HIGH for 3-5hrs. Some slow cookers run hotter than others so your Barbacoa may be cooked in just a few hours, it's best to check it as you go.
To make pressure cooker barbacoa simply brown the meat and make the sauce as written above.
Add the meat to your pressure cooker or Instant pot and cover in the sauce.
Lock the lid, turn the steam release vent to 'sealing' and using the 'manual' or 'pressure cook' setting, adjust it to cook for 50 minutes at High Pressure.
When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Release) for 7-10 minutes, then release the remaining pressure and open the lid.
If the meat is not tender and fully cooked put the lid back on and cook for a little longer.
Preheat your oven to 325°F
To make barbacoa in the oven brown the meat and make the sauce as written above.
Deglaze the Dutch Oven with the sauce, then add the meat and bay leaves and put lid back on. (The lid must be tight fitting or the sauce will reduce in the oven.)
Cook for 3-4hrs or until meat is tender and can be pulled apart.
Chuck Roast - this is the best cut of meat to use for Barbacoa because it has just enough fat running through it so it lends itself well to slow cooking or pressure cooking. If you use a leaner cut of meat you run the risk of it becoming dry. You can remove any excess fat from the chuck roast after it's cooked.
Chipotles in Adobo Sauce - you'll find these at almost any grocery store in the USA, they come in small cans. You can adjust the heat up or down by adding more or less chillies to the blender when you make the sauce.
Storage - cooked Barbacoa will keep for up to four days in the fridge and can be frozen in an airtight container for up to three months.
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