Ingredients

The following ingredients have 11 Servings
  • 4 pound beef chuck roast
  • 4 dried “New Mexico” chiles, (Anaheim)
  • 3-5 chipotle chiles, (canned in adobo sauce)
  • 1 large sweet onion, (peeled and quartered)
  • 7 cloves garlic, (peeled)
  • 5 tablespoons apple cider vinegar
  • 3 tablespoons brown sugar
  • 3 bay leaves
  • 1 tablespoon ground cumin
  • 1 tablespoon salt
  • 4 teaspoons dried oregano
  • 2  teaspoon ground allspice
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon cinnamon
  • 48 corn tortillas
  • Garnishes: lime wedges, (chopped cilantro, diced red onion)

Instruction

  • In a large pot or bowl, soak the dried chiles in 2 cups of boiling water. Place a small dish over the top to help keep the chiles submerged. Soak for 10 minutes, until tender. Carefully remove the stems and seeds. Reserve the chile water.
  • Place the softened chiles, chipotle chiles, onion, garlic, vinegar, and brown sugar in the blender. Pour the chile water over the top. Puree until smooth.
  • Place the chuck roast in a large slow cooker. Add the bay leaves, cumin, salt, oregano, pepper, allspice, and cinnamon. Pour the chile puree over the top. Cover the slow cooker and turn on high for 4-6 hours, or on low for 8-12 hours.
  • Once the roast is fork-tender. Shred the beef into the chile sauce. Cover and keep warm until ready to eat.
  • To serve: Spoon beef barbacoa onto two layered corn tortillas. Top with diced onions and cilantro and serve with a lime wedge.