Chipotle Barbacoa

Directions

Ingredients :

2 tablespoons vegetable oil

1 (2 pound) beef chuck roast

trimmed and cut into 4 to 6 pieces

⅓ cup apple cider

4 chipotle peppers in adobo sauce

3 tablespoons lime juice

4 cloves garlic

peeled

or more to taste

4 teaspoons cumin

1 serrano chile pepper

chopped (Optional)

1 tablespoon ground cayenne pepper

or more to taste (Optional)

2 ½ teaspoons dried oregano

1 teaspoon ground black pepper

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon ground cloves

1 cup chicken broth

1 small onion

finely chopped

3 bay leaves

Methods :

Heat oil in a large skillet over low heat, gradually increasing heat to medium-high. Add beef chuck pieces; cook until browned, about 10 seconds per side. Transfer beef to a slow cooker.

Combine apple cider, chipotle peppers, lime juice, garlic, cumin, serrano pepper, cayenne pepper, oregano, black pepper, garlic powder, salt, and ground cloves in a blender or food processor; blend until smooth. Pour over beef in the slow cooker.

Stir chicken broth, onion, and bay leaves into the slow cooker.

Cook on Low until beef is fork-tender, 6 to 8 hours. Shred beef using 2 forks.