Crockpot Barbacoa

I must admit, I really like Chipotle's Barbacoa.  This is a simple crockpot recipe that produces great results.  You can adjust the heat by adding more or less Chipotle peppers in the adobo sauce.  You might want to start with a few and taste the sauce early in the process, then add more if needed.

Printable Recipe

Ingredients
3-4 lb. chuck roast
2 tablespoons vegetable oil
¾ cup chicken broth
3 bay leaves

For Adobe Sauce:
1-2 chipotle peppers in adobo sauce (more if you like spicy)
⅓ cup apple cider vinegar
3 tablespoons lime juice
4 teaspoons minced garlic
4 teaspoons cumin
2 teaspoons oregano
1 teaspoon ground black pepper
1 teaspoon salt
½ teaspoon ground cloves


Directions
To make the adobo sauce: combine vinegar, lime  juice, chipotles, garlic, cumin, oregano, black pepper, salt and cloves in a blender or processor on high speed until smooth.

Trim fat from the roast and then cut roast into 6-8 large chunks.  Add oil to a frying pan and sear all sides of the meat over medium-high heat until browned. Place meat into Crockpot and pour adobo sauce on top.  Add chicken broth and bay leaves. Cook on low for 8 hours or until meat is very tender.  Shred meat with forks before serving.

I decided to fry some corn tortillas for homemade crispy tacos as a change of pace.  They turned out great with a little pico de gallo and guacamole on the side.