If you want to make your own version of Chipotle's barbacoa beef by using this recipe, read more about it after the jump....
Recipe courtesy of Chipotle Fan
1/3 c apple cider vinegar
3 T lime juice
3-4 chipotle peppers; canned, no sauce
4 cloves garlic
4 t cumin; toast & grind whole seeds
2 t dried Mexican oregano
1 1/2 t ground black pepper
1 1/2 t salt
1/2 t whole clove; toast & grind
2 T vegetable oil
4 lbs chuck roast
3/4 c chicken broth
3 bay leaves
*Use a coffee grinder to grind cumin and cloves. Measure after grinding. (I used ground cumin and was out of cloves)
1. Make adobo sauce by combining vinegar, lime juice, peppers, garlic, cumin, oregano, black pepper, salt and clove in a blender or food processor and puree on high speed until smooth.
2. Trim the fat from the meat, and then slice the roast into 6 smaller pieces. Sear all sides of the chunks of meat in 2 tablespoons of oil in a large stockpot or Dutch oven over medium heat until browned. Place in crock pot on low. Add the adobo sauce to the meat, pour in the chicken broth and
add the bay leaves. Cook 6-8 hours, leaving the lid off the crockpot for the last 1-2 hours.
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