Barbacoa

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  3 lbs Beef Chuck Roast
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  4 Garlic(12g)
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  2 Chipotle peppers in adobo sauce(14g)
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  4 oz Green Chiles, Canned, Diced
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  1 Yellow Onion(110g)
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  0.3 cup Lime Juice, Fresh
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  2 tbsp Vinegar, Apple Cider
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  3 3 bay leaves
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  1 tbsp Cumin, Ground
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  1 tbsp Oregano, Dried
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  2 tsp 2 teaspoons fine sea salt
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  1 tsp 1 teaspoon freshly-ground black pepper
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  0.3 tsp Cloves, Ground
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  0.5 cup Beef Stock, Low Sodium

Instructions

1. 1Cut the beef chuck roast into 3–4 inch chunks and trim excess surface fat. Mince the garlic, dice the onion, and roughly chop the chipotle peppers.
2. 2Heat a large heavy-bottomed pot or Dutch oven over medium-high heat for 2 minutes. Working in batches to avoid crowding, sear the beef chunks for 3–4 minutes per side until deeply browned, then transfer to a plate.
3. 3Add the onion to the same pot and cook for 3–4 minutes over medium heat, stirring occasionally, until softened and translucent. Add the garlic and cook for 1 minute more until fragrant.
4. 4Stir in the cumin, oregano, and ground cloves, cooking for 30 seconds until the spices bloom. Add the chipotle peppers, green chiles, apple cider vinegar, lime juice, and beef stock, scraping the bottom of the pot to release browned bits.
5. 5Return all beef chunks to the pot and bring to a simmer over medium-high heat. Reduce heat to low, cover with the lid slightly ajar, and simmer for 2.5–3 hours until the beef is completely tender and shreds easily with a fork when pierced.
6. 6Using two forks, shred all the beef directly in the pot into bite-sized pieces. Stir to coat the shredded beef in the cooking liquid and let it rest covered for 10 minutes to absorb the flavors.
7. 7Divide the barbacoa and all cooking liquid evenly into 4 airtight containers while hot. Cool to room temperature, then seal and refrigerate for up to 5 days or freeze for up to 3 months.