This oven-braised barbacoa has often been described as better than any restaurant's. Try it for yourself to judge!
- 1 yellow onion (medium)
- 4 cloves garlic
- 1 lime
- 2 tablespoons vegetable oil
- 1 boneless beef chuck roast (4 lb.)
- 2 tablespoons salt
- 1 cup beef broth
- 1 can Hatch mild diced green chiles (4 oz.)
- 4 chipotle peppers in adobo
- 1 tablespoon light brown sugar
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/8 teaspoon cinnamon
- Preheat the oven to 275°F.
- Cut the onion into 1-inch thick half-moons. Remove the garlic cloves from the skins and roughly chop. Cut the lime in half.
- Set a dutch oven or oven-safe pot over high heat and add the vegetable oil.
- Pat the beef dry with paper towels. Place it on a large plate and coat on all sides with salt.
- Add the beef to the pot. Sear for 2 minutes without moving, until browned. Flip the beef and sear an additional 2 minutes on the opposite side. While the beef cooks, prepare the vegetables.
- Squeeze the juice from the lime halves into the pot to deglaze the bottom. Add the onions and garlic to the pot. Pour the beef broth over the meat. Add the green chilis, chipotle peppers, brown sugar, cumin, oregano and cinnamon. Stir gently to distribute the spices in the broth.
- Pro tip: Adjust amount of peppers added depending on desired spiciness.
- Remove the pot from the heat and cover.
- Move the covered pot to the middle rack of oven and roast for 3 1/2-4 hours until the meat is extremely tender and easily shredded with a fork.
- Check to see that pot roast is done. It's internal temperature should read 145°F. Remove from oven or add time as needed.
- Transfer the pot roast to a large serving dish. Shred the meat with two forks, and serve immediately.