Ingredients

The following ingredients have 4 Servings
  • 3-4 pounds chuck roast or beef brisket
  • 1 tablespoon avocado or vegetable oil
  • 2 chipotle chilis in adobo sauce
  • 1 (4 ounce) can mild chopped green chilis
  • juice of 2 limes
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons ground cumin
  • 2 teaspoons oregano (use Mexican oregano if you have it)
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup beef broth (can substitute chicken broth, water, or a light lager)
  • 2 bay leaves

Instruction

  • Trim any large sections of fat from the edges of the beef, and cut into cubes of roughly 2 inches.
  • Warm oil in a large skillet over medium-high heat. (If planning to cook the barbacoa in the oven, use a pan with a lid — a Dutch oven or deep cast-iron skillet, if you have one.)
  • Sear: Add the pieces of beef and cook without touching for 2-3 minutes, until the bottom gets a nice brown sear. Do this in two batches, if you need to, rather than crowding the pieces together in the pan, which would prevent them from developing the best sear. Turn each piece and brown on the other side. If cooking in the oven, transfer meat to a plate. If using a slow cooker, place the meat straight in it.
  • Make the sauce: Combine chipotle chilis, green chilis, lime juice, brown sugar, Worcestershire, cumin, oregano, garlic powder, salt, pepper, and cinnamon in a blender or food processor. Blend into a mostly smooth sauce. Only if using a slow cooker, add the beef broth.
  • To finish in the slow cooker: Pour sauce over the meat, add bay leaves, cover, and cook on low for 8-9 hours.
  • To braise in the oven: After transferring meat to a plate, add beef broth to the skillet and scrape to loosen any browned bits. Pour in the chili mixture, stir into a sauce, and remove pan from the heat. Return meat to the pan, turning each piece to coat well. Add bay leaves, cover, and braise for 3 hours at 300 degrees F.
  • Shred: When the meat is tender and falling apart, remove bay leaves and shred with two forks. Leave the shredded meat in the slow cooker or pan to stay warm and soak up more juices until ready to serve. Sprinkle with more lime juice and fresh chopped cilantro, if desired, and enjoy!