Name: Beef Barbacoa
Prep time: 25 min
Cook time: 25 min
Yield: 12
Ingredients: Anaheim chile peppers - 2; Poblano pepper - 1; Dried chipotle chiles - stemmed, seeded, and halved - 8; Water to cover - 8; Garlic - 6 cloves; White Onion - ¼; Beef broth - 2 cups; Beer (such as Budweiser®) - 1 (12 fluid ounce) can or bottle; Sea salt - 1 tablespoon; Ground cumin - 1 tablespoon; Ground black pepper - 1 teaspoon; Dried marjoram - 1 teaspoon; Ground allspice, or to taste - ¼ teaspoon; Lime - 1; Chuck tender roast - 1 (3 pound)

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Beef Barbacoa

1. Anaheim chile peppers - 2

2. Poblano pepper - 1

3. Dried chipotle chiles - stemmed, seeded, and halved - 8

4. Water to cover - 8

5. Garlic - 6 cloves

6. White Onion - ¼

7. Beef broth - 2 cups

8. Beer (such as Budweiser®) - 1 (12 fluid ounce) can or bottle

9. Sea salt - 1 tablespoon

10. Ground cumin - 1 tablespoon

11. Ground black pepper - 1 teaspoon

12. Dried marjoram - 1 teaspoon

13. Ground allspice, or to taste - ¼ teaspoon

14. Lime - 1

15. Chuck tender roast - 1 (3 pound)

How to cook deliciously - Beef Barbacoa

1. Stage

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; place Anaheim and poblano peppers on top.

2. Stage

Roast peppers in the preheated oven until skins are charred and bubbly, about 15 minutes.

3. Stage

Meanwhile, heat a dry skillet over medium-low heat. Add chipotle peppers and cook until fragrant, 2 to 3 minutes. Pour in enough water to cover the peppers; increase heat to medium-high. Weigh down the peppers with something heavy, like another pot, to keep them submerged. Simmer until tender, 10 to 12 minutes.

4. Stage

Remove Anaheim and poblano peppers from the oven. Let cool until easily handled. Peel and discard seeds. Mince peppers and place in a blender with the chipotle pepper mixture, garlic, and onion. Blend until smooth.

5. Stage

Pour beef broth and beer into a slow cooker. Stir in the blended pepper mixture, salt, cumin, pepper, marjoram, and allspice. Cut lime in half; squeeze juice into the slow cooker and toss in the lime halves. Add roast.

6. Stage

Cook on Low for 5 hours. Remove roast and shred the meat with 2 forks. Return to the slow cooker and simmer for 2 hours more. Use tongs to serve straight from the slow cooker.