Barbacoa

Ingredients

• 5 tsp Garlic
• 1/2 medium Onion
• 1 Lime (juiced)
• 3 ea peppers from Canned Chipotle in Adobo Sauce
• 1 tbsp Cumin
• 1 tbso Oregano
• 1/2 tsp Ground CLoves
• 1 cup water
• 3 lbs Chuck Roast, Eye of Round, or Bottom Round Roast (all fat trimmed)
• Salt
• Pepper
• 3 Bay Leaves

Instructions

1. Place garlic, onion, lime juice, cumin, oregano, chipotles, cloves and water in a blender and puree until smooth.
2. Cut meat into 3-inch pieces. Season all sides with salt and pepper.
3. Heat some oil over medium-high heat. Brown each piece of meat on all sides, in batches if necessary.
4. Place browned meat into your cooking vessel of choice.
5. Deglaze the pan and pour all the content into the cooking vessel with the beef.
6. Add the sauce from the blender and bay leaves.
7. Pressure Cooker:
   1. Cook on high pressure until the meat is tender and easily shreds with 2 forks, about 1 hour.
   2. Natural release.
   Slow Cooker:
   1. Cook on high for at least 4 hours, or until tender; adding more water as needed to make sure it doesn't dry out.
   Stove Top:
   1. Simmer it on low at least 4 hours, or until tender; adding more water as needed to make sure it doesn't dry out.
8. Once the meat is tender, remove it and place in a bowl. Discard the bay leaves. Reserve 1 1/2 cups of the cooking liquid.
9. Shred the meat. Then add 1/2 tsp of salt, 1/2 tsp of cumin, and the reserved liquid.
10. Mix well and serve.

Notes

• Adjust the amount of chipotles as desired. Three chipotles does not make this dish spicy at all.
• Adapted from: SkinnyTaste Barbacoa Beef