Barbacoa

11 ingredients
4 steps

Ingredients

  • 8 garlic cloves, unpeeled
  • 1/4 - 1/3 cup ground dried ancho chile powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • 3 tablespoons vinegar (cider vinegar is common in Mexico)
  • 1 teaspoon salt
  • 1/2 cup water for marinade (plus more for the slow cooker)
  • 3 lbs bone-in chuck roast
  • 1/2 cup finely chopped white onion, for garnish
  • 1/2 cup chopped cilantro, for garnish
  • 1 lime, cut into 6 wedges for serving

Directions

  1. 1
    Cut a slit in the side of each garlic clove. Place them in a microwaveable bowl, cover with plastic wrap, poke holes in the top and microwave for 30 seconds on high. Cool until handleable, then slip off the papery husks.
  2. 2
    One by one, drop the garlic cloves into a running food processor, letting each get thoroughly chopped before adding the next. Add the chile powder, cumin, black pepper, vinegar, salt and water and pulse to blend.
  3. 3
    Place the meat in a large crock pot. Scrape the marinade onto the meat, then spread it sloppily over the top and sides. Pour enough water into the slow-cooker to cover the lower 1/2 inch of roast. Cover and slow cook on high for 6 hours or until meat is tender. Carefully remove meat with a slotted spoon onto a large plate, pulling away the bones.
  4. 4
    Degrease the cooking broth and boil it down in a saucepan to concentrate the flavors. Ladle it over the meat and garnish with the onions and cilantro.

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