Beef Barbacoa


4-5 lb chuck roast
2 tbsp vegetable oil
1 onion, thinly sliced
6 cloves garlic, crushed
1 tbsp ground cumin
1/4 tsp ground cloves
2 tsp ground oregano
1/2 tsp paprika
1/4 tsp cayenne pepper
1 1/2 tsp salt
1/2 tsp black pepper
3 cups chicken broth
3 chipoltes, minced and seeded + 1 tbsp adobo sauce
1/4 cup  apple cider vinegar
1 tbsp worcestershire sauce
1/2 can diced tomatoes with green chilies
2 limes, juiced
2 bay leaves


Preheat oven to 325F. Adjust rack lower to make sure your pot fits.

Cut beef into 8 chunks and heat up a large dutch oven on medium high heat. Add vegetable oil and heat. Add the beef and brown on both sides. Set aside when done.

Add the onion, garlic and seasonings to pan. Cook until translucent and spices and garlic are fragrant. Scrape up bottom of pan and add 1 cup of chicken broth and whisk. Add the meat, remaining chicken broth, vinegar, chipolte, adobo, Worcestershire, tomatoes, lime juice and bay leaves.

Bring mixture to a boil on high then put a lid on and transfer to oven. Cook for about 3-4 hours, stiring once every 1 1/2 hours. Meat should be falling apart when done and may need to adjust cooking time.

Remove meat and shred in a bowl. Add back to the pot to reabsorb juices. Serve in soft tacos with salsa and cilantro.

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