I've been making for quite some time in my crockpot until my husband made Rick Bayless' braised short ribs~then everything changed. I have taken that process & ingredients, merged it with mine & refined my Barbacoa II. I'm excited to share this recipe with you because we've never looked back. Not joking, this will be your favorite shredded beef filling for LIFE!
4-6 lbs Chuck Roast, all sides seasoned with salt
Pork lard (bacon fat or oil)
1 medium onion in 1/2 slices
6 cloves garlic
1/2 bottle of beer
28 oz can whole tomatoes
1 lb roasted green chiles, sliced
Start with the lard in your dutch oven or deep pot...good for the stove top & oven.
Season your roast & sear it on all sides.
Set aside. Hello...They already look gorgeous. See, sear them well - until nice and golden brown.
Add your onion & sauté until also golden brown & delicious. I have also been known to sneak more pork lard in at this step. When the onion is golden brown, add the 6 garlic cloves (chopped - or through your garlic press). Give the garlic 30 sec in the hot pot til you can smell it, but not too long or it will burn & become bitter.
Ah, next add 1/2 of a beer & the can of tomatoes. You'll bring this to a simmer..
Chop your green chiles..If you're not familiar with roasting a pound of green chiles, you could use a canned. We stock up in the fall & freeze 1 lb bags. This year we froze 9 bushels which is roughly 72 lbs.
That's another story for another day.
As the roasts are resting, I rub them down with chili powder & cumin. There's no measurement here. Just go for it & coat them on all sides.
Then tuck those darlings back into your pot.
Place in a 300 degree oven for 6 hrs. Check it at 4 hours & turn the roasts at some mid point.
If you don't have 6 hrs, kick it up to 325 for 4. No sweat. But, the longer the better!
In the last hour, shred the meat & lower the oven temp to 170 to hold until your ready to eat.
OMG. No, for real. This will be your favorite barbacoa ever. Not even kidding.
Prepare a bowl of chopped white onion (rinsed in cold water) & cilantro...along with lime wedges. This fresh topping brightens the taco & takes it to the next level.
Serve with whatever else you can pull together!
Check out my other recipes to accompany: tortillas, beans, rice...
ENJOY and share your pics with me when you make it!
xo Momma xo