As of late, my Facebook feed has increasingly posted “how to make ______(fill in the blank)” videos. Whether it’s Tip Hero, Huff Post, or Buzzfeed Food, it can make for a mouth watering moment. Not only do I get these, but so does Chris or a friend posts one and he’s messaging me the link with a request to make said item of the moment and it was one of those videos that brought about a little research, recipe comparison, and finally we settled on this one. When it comes to meals, Chris primarily grills, and once in a blue moon, occasionally cooks the whole meal. I’m proud to say, with the exception of the pico de gallo, he did this one all on his own from start to finish and it was darn tasty.
- 3 pounds beef chuck roast, trimmed of some fat and cut into 4-5 pieces
- 2 tsps. salt
- 2 tbsps. olive oil
- 3 bay leaves
For the Barbacoa sauce:
- 1 cup beef broth
- 1/4 cup apple cider vinegar (ACV)
- 7 cloves garlic
- 2 tbsps. ground cumin
- 1/4 tsp. ground cloves
- 1-2 tsps. ground black pepper
- 1 tbsp. dried oregano
- 1 small can chipotle peppers in adobo sauce
- juice from 1/2 a lime
Over medium heat, drizzle the olive oil in a large pan, add the meat, sprinkle with salt and pan sear the meat for the duration it takes to make the sauce.
In a blender, add the ACV, the small can of chipotle peppers with adobo sauce, ground cumin, ground pepper, ground cloves, dried oregano, garlic, beef broth and blend until smooth. Turn the meat to sear on the other side. Once seared, transfer the meat to the crock pot and top with the bay leaves, and pour in the sauce. Cover and cook on high for 6 hours. In 5 hours, using two forks, shred the beef and allow to cook for another hour. At the end of 6 hours, remove the bay leaves, squeeze the juice out of half of lime, add in a pinch or two of salt, to taste.
Add meat to tortilla shells and top with desired garnishments.