This is a simple slow cooking barbaccoa recipe using cheap cuts of meat. Because of the simplicity, there is alot of room for improvistation in the adobo sauce to adjust acidity, spices, heat and aromatics.
Note: Recipe calls for tequila. If you can’t use tequila, substitue in apple cider vinegar. It will have almost the same desired effect.
Tools: Blender (or food processor), slow cooker.
1⁄3 cup Resparado or Blanco Tequila (see notes)
4 teaspoons minced garlic cloves
4 teaspoons cumin
2 teaspoons oregano
1 teaspoon ground black pepper
1 teaspoon salt
1⁄2 teaspoon ground cloves
2 tablespoons vegetable oil
3⁄4 cup chicken broth
3 bay leaves
3 tablespoons lime juice
3 - 5 chipotle chiles in adobo (depending on desired heat)
4 - 5 lbs chuck roast
To make the adobo sauce combine the tequila, lime juice, chipotles, garlic, cumin, oregano, black pepper, salt and cloves in a blender or food processor on high speed until smooth.
Remove most of the fat from the roast and then cut into large chunks (~2-3” cubes).
Pour oil into a frying pan and sear all sides of roast on medium-high heat until browned. (We’re only searing, not cooking.)
Place meat into slow cooker and pour prepared adobo sauce over meat.
Pour in the 3⁄4 cup chicken broth and add bay leaves.
Cook on high heat 6 hours or on low all day.
While still in the Crockpot, shred the meat with two forks and turn the heat to warm.
Serve when ready.