Beef Barbacoa

When a chuck roast dreams, it dreams of becoming barbacoa.  We started this dish early on Sunday morning and just finished this amazing dinner Monday night.  Was it worth the wait?  Absolutely.

International Meats provided yet another beautiful cut, a 3.5 lb. chuck roast to write home about.

IMG_0534

After cubing the meat, it was into the cast iron pan to sear to create a crust that would survive the low and slow cooking.

We added fresh grilled hatch green chiles, chipotle peppers in adobo, onion, garlic, spices, and cider vinegar.  And then we waited.

IMG_0535

8 hours later we had delicious and tender barbacoa–but we waited another 24 hours for the flavors to develop. We brought the heat up slowly while we made tortillas, then treated ourselves to something amazing.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s