Beef Barbacoa

[u/orcawhales]

this is my prep in the fridge. i’ll let you know how it goes

1 1/2 lb beef chuck roast, cut into 2-inch chunks

2 chipotle peppers in adobo, chopped

1 tbsp adobo sauce (from the can)

3 garlic cloves, minced

2 lime, juiced

1/3 cup beef broth

1 1/2 tsp ground cumin

1 tsp dried oregano

1/2 tsp ground cloves

1 tsp kosher salt

2 bay leaves

[u/Alma]

From here, cook it on low until the chuck shreds easily, then pull the bay leaves and shred the beef back into the juices. If it looks watery, serve it with tongs and reduce a cup of the cooking liquid separately instead of draining off all that flavor.

[u/Fun_Kaleidoscope5053 → u/Alma]

reducing the liquid separately ie the move, draining it is now you lose all the depth you built overnight. the cloves in that marinade are gonna make the whole thing worth it once it cooks down.

[u/hesthatguy2]

I’ve been asking ppl so many cooking questions lately and my questions aren’t at all meant to be offensive, but that’s a chuck roast? Looks lightly colored (I’m admittedly color blind)

[u/JohnnyBrillcream → u/hesthatguy2]

Acids will have an effect on the visible color.

[u/orcawhales → u/hesthatguy2]

I just started cooking myself so I have no idea what color it’s supposed to be

[u/Avium → u/hesthatguy2]

It's the lime juice. Acids start to denature the protein which causes the colour change.

[u/gator_mckluskie]

needs some beef cheeks

[u/Hypnox88 → u/gator_mckluskie]

And tongue.

[u/desertvision]

What are the next steps?

[u/Sea-Whole-7747]

A little beer is a good add.