Beef Barbacoa
Description
Make your taco night special with this slow cooker beef barbacoa recipe--the beef is infused with intense flavor from 3 kinds of peppers, garlic, beer, and lime.
Ingredients
•
2 Anaheim chile peppers
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1 poblano pepper
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8 dried chipotle chiles - stemmed, seeded, and halved
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water to cover
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6 cloves garlic
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1/4 white onion
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2 cups beef broth
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1 (12 fluid ounce) can or bottle beer (such as Budweiser®)
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1 tablespoon sea salt
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1 tablespoon ground cumin
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1 teaspoon ground black pepper
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1 teaspoon dried marjoram
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1/4 teaspoon ground allspice, or to taste
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1 lime
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1 (3 pound) chuck tender roast
Directions
1
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
Roast peppers in the preheated oven until skins are charred and bubbly, about 15 minutes.
3
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
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
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
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.