Chipotle Barbacoa

Ingredients and Weight:

• 4 pounds boneless beef chuck roast
• 3 tablespoons olive oil
• 2 large onions, chopped
• 4 cloves garlic, minced
• 1 (12-ounce) can chipotle peppers in adobo sauce
• 1 cup chicken broth
• 1/2 cup lime juice
• 2 tablespoons honey
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 corn tortillas

Preparation Time:

• 30 minutes

Cooking Time:

• 4-6 hours

Difficulty Level:

• 2 (Moderate)

Preparation Method Steps:

1. Preheat oven to 300°F (150°C).
2. Heat olive oil in a large Dutch oven over medium heat.
3. Brown the beef roast on all sides, about 5 minutes per side.
4. Remove the beef from the pot and set aside.
5. Add the onions and garlic to the pot and cook until softened, about 5 minutes.
6. Stir in the chipotle peppers, chicken broth, lime juice, honey, cumin, oregano, salt, and pepper.
7. Return the beef to the pot and cover with the sauce.
8. Bring to a simmer, then cover and braise in the oven for 4-6 hours, or until the beef is fork-tender.
9. Shred the beef and serve on tortillas with your favorite toppings, such as cilantro, onions, salsa, or guacamole.

Nutritional Information:

Serving Size: 1 taco (1 tortilla with 1/4 cup barbacoa)

• Calories: 350
• Fat: 15 grams
• Cholesterol: 80 milligrams
• Sodium: 450 milligrams
• Carbohydrates: 30 grams
• Protein: 25 grams

Dish Characteristics:

• Tender and flavorful beef
• Spicy and smoky chipotle flavor
• Aromatic with onions and garlic
• Versatile and can be served on tacos, burritos, or sandwiches

User Comments:

• "This is the best barbacoa I've ever had. The chipotle peppers give it the perfect amount of heat."
• "I love that the beef is so tender and flavorful. It's perfect for tacos."
• "This dish is a great way to add some Mexican flair to your dinner menu."
• "I made this for a party and it was a hit. Everyone loved the spicy and smoky flavor."

Special Precautions and Tips:

• To make ahead, braise the beef for 4 hours, remove it from the sauce, and shred it. Store the shredded beef and sauce separately in the refrigerator for up to 3 days. Reheat before serving.
• If you don't have chipotle peppers in adobo sauce, you can use 1-2 tablespoons of canned chipotle peppers, or 1-2 dried chipotle peppers rehydrated in hot water.
• Adjust the amount of chipotle peppers to taste. If you like your barbacoa on the spicy side, add more peppers.
• Serve with your favorite toppings, such as cilantro, onions, salsa, or guacamole.