Chipotle Barbacoa
HB-9718 · Hand-built original · American
Beef chuck roast pressure-cooked with chipotle adobo, lime and warm spices including coriander, cumin and allspice, then shredded and moistened with its cooking juices.
AmericanMain course1 hr 20 minGluten-freeDairy-freeEgg-free
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 2 ½ pounds beef chuck roast
- 3 tablespoons vegetable oil
- 7 ounce can chipotle peppers adobo sauce use all the adobo paste but ONLY 2 peppers
- 3/4 cup beef broth
- 1 tablespoon finely minced garlic
- 1 tablespoon chili powder
- 1/2 tablespoon black pepper
- 2 teaspoons coriander
- 2 teaspoons oregano
- 2 teaspoons cumin
- 1 to 2 teaspoons salt to taste
- 1/2 teaspoon allspice
- juice of 2 limes
- 2 bay leaves
Method
- Set an electric pressure cooker to saute on its highest heat, add the vegetable oil, and brown the chuck roast about 45 seconds per side. Take the roast out and turn saute off.
- Add the beef broth, garlic, chili powder, black pepper, coriander, oregano, cumin, salt, allspice, lime juice and bay leaves to the pot, using all of the adobo sauce from the can but only 2 of the chipotle peppers, and stir everything together.
- Return the roast to the pot, seal the lid with the vent closed, and cook on high pressure for 1 hour.
- Release the steam, lift the roast out, and shred it with forks; it should be very tender.
- Stir about 2/3 cup of the cooking juices, or as much as you like, back through the shredded meat.
- Serve the barbacoa in a rice bowl, a salad or a burrito.
Prep: 20 min · Cook: 1 h · Total: 1 h 20 min
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).