Michelle's Mexican Barbacoa

By japaulson

I like to make a crock pot of this barbacoa and use the meat to make tacos, or eat with beans and rice, or burritos throughout the week.

The chipotle chile is optional, it adds some smoky heat.

Ingredients

• 3 lbs. chuck roast (cut into large chunks)
• 1/2 white onion, coarsely chopped
• 1 clove garlic
• 1 bay leaf
• 1 T dried oregano
• 2 tsp. ground cumin
• 1 dried ancho chile, torn into pieces, seeds discarded
• 1 chipotle pepper in adobo sauce (from can)
• 1 14 oz. can of diced or stewed tomatoes
• 1/2 c. red wine vinegar
• salt & pepper

Preparation

Step 1

Place all ingredients in a slow cooker in the order listed, except the salt.
Cook on low for 6-8 hours.
Remove meat and shred with two forks.
Discard bay leaf
Pour 1/2 sauce from crock pot into a blender with solids, discard the rest of the sauce unless you want your barbacoa to be more soupy.
Puree ingredients in the blender just until blended, about 20 seconds.
Put meat back into crock pot and pour sauce over it, cover and keep warm.
Serve with lime, cilantro, onion and tortillas... yumm!