Beef Barbacoa Prep

Mexican · 90 min · Beef · gluten-free, dairy-free, keto, low-carb, high-protein

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Ingredients

• 3.5 lb beef chuck roast
• 4 guajillo chiles
• 3 chipotle peppers in adobo
• 1 white onion
• 6 garlic cloves
• 1/4 cup apple cider vinegar
• 1 tbsp ground cumin
• 1 tbsp dried Mexican oregano
• 3 bay leaves
• 1.5 cups beef broth

Method

1. Toast and soak the guajillo chiles in hot water for 10 minutes.
2. Blend the chiles with chipotles, onion, garlic, vinegar, cumin, oregano, and broth into a smooth sauce.
3. Cut the chuck into large chunks, season with salt, and sear in a hot pot for 4 minutes per side.
4. Pour the sauce over the beef, add the bay leaves, and bring to a simmer.
5. Cover and cook at high pressure for 55 minutes (or braise at 325 F for 3.5 hours) until fork-tender.
6. Shred the beef in its juices, then cool and portion for the week.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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