Barbacoa
Serves 8
Ingredients
Method
2 kg. Beef Chuck Roast
5 Dried Guajillo Chilies
3 Chipotle Chilies
1 Onion, Chopped
4 Garlic Cloves, Minced
1 tbsp. Ground Cumin
1 tbsp. Dried Oregano
Salt To Taste
250 ml. Beef Broth
Soak the dried chilies in hot water until soft, then drain and remove the stems and seeds. Blend the softened chilies with the onion, garlic, cumin, oregano, salt, and a bit of beef broth to create a paste.
Rub the beef with the chili paste, then place in a slow cooker. Pour in the remaining beef broth. Cover and cook on low for about 8 hours, or until the meat is tender and can be easily shredded with a fork.
Shred the meat and use in tacos, burritos, or serve with rice and beans.