Barbacoa

Ingredients

• You do not need all of the items on this list but if you have them all it is better. The main things you need is the chuck roast, beef broth, seasonings, and some form of alcohol. If you are missing anything like peppers do not worry about it.
• 3-4 lbs chuck roast, cut into 1-2 inch pieces
• Salt and pepper to taste
• Avocado oil
• 1/3 cup citrus juice (lime or orange)
• Tequila (for deglazing)
• 1 can chipotle peppers in adobo sauce (optional)
• 1 green pepper, chopped
• 1 onion, chopped
• 1 jalapeno, chopped (optional)
• Beef stock
• Garlic, minced
• Bay leaves
• Green chiles
• Apple cider vinegar
• 1/4 cup cilantro

Steps

1. Preheat your oven to 325°F (163°C).
2. Trim large chunks of fat from the chuck roast and cut it into 1-2 inch pieces. Season generously with salt and pepper.
3. Heat avocado oil in a dutch oven over medium-high heat. Sear the beef in batches until a golden-brown crust forms on each side (about 1 minute per side). Remove the beef and set aside.
4. Lower the heat to medium, add the onion, green pepper, and jalapenos. Sauté until softened (about 5 minutes).
5. Stir in the minced garlic and half of your seasonings. Cook for 1 minute.
6. Pour in tequila to deglaze the pan, scraping the brown bits from the bottom.
7. Once the tequila has reduced by half, add the beef broth, chipotle peppers, bay leaves, green chiles, lime juice, orange juice, apple cider vinegar, and the rest of the seasoning. Bring to a low simmer.
8. Return the beef to the pot. Add more beef broth if needed to almost cover the meat.
9. Cover the pot and bake in the preheated oven for 3-4 hours, or until the beef shreds easily with a spoon.
10. Remove the beef from the pot and shred it using two forks.
11. Transfer the sauce and vegetables to a food processor with cilantro and blend until smooth.
12. Return the shredded beef and sauce to the pot, mix, and let it rest for 10 minutes before serving.