Barbacoa

What was the “cool” restaurant you begged your parents to take you to when you were a kid?
Growing up in Wichita in the 80s and 90s, I have to admit that my parents were way ahead of the whole “supporting local restaurants” trend, and we were regulars at our neighborhood Mexican and Chinese restaurants.  But when we were ordering take-out on a busy evening, or going out to dinner with a bunch of family friends, or when we read enough books and earned enough stars on our purple holographic buttons….Pizza Hut was where it was at.  Or more accurately, where we were at.   Yes, many a landmark occasion in my childhood was marked with a Canadian bacon personal pan pizza and an ice cold Pepsi and friends nearby to celebrate.  And then a few days later my sister and I would beg our parents to take us back.  Actually, just a few weeks ago, my aunt ordered Pizza Hut for a family reunion and my inner 10-yr-old came out and I inhaled three pieces of thin pizza like they were the best. food. ever.  Because in my childhood, they pretty much were.

But it seems like times have changed.  When I was teaching kids music lessons for years, I couldn’t help but notice that the to-go cup that most frequently accompanied students into the studio was from none other than…Chipotle.  My students were crazy about Chipotle.  It seemed to be the place where their families went for a quick meal on the go, or where they would celebrate together with the team after the soccer game, and where (at age 9!) they could rattle off their preference for a chicken-burrito-bowl-with-black-beans-rice-corn-salsa-extra-cheese-no-lettuce by memory.  And just like my sister and I years ago, they would beg their parents to take them there as often as possible.

Barbacoa
Absolutely delicious! I made this along with your Mexican street corn salad and spanish rice recipes and OMG it was a feast to end all feasts!

Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes

Ingredients

•     3 lb chuck roast
•     1 1/4 cups beef broth, divided
•     2 Tbsp vegetable oil
•     Salt and freshly ground black pepper
•     1 1/2 Tbsp ground cumin
•     6 garlic cloves
•     3 - 4 chipotle chilies in adobo
•     1 Tbsp dried oregano
•     3 bay leaves
•     1/4 tsp ground cloves
•     1/4 cup fresh lime juice

Instructions

1. Cut roast into 6 portions while removing any large pieces of fat. Heat 1 Tbsp vegetable oil in a skillet.
2. Dab roast dry with paper towels, season with salt and pepper (about 1 tsp salt 3/4 tsp pepper). Add 3 pieces to skillet and sear until browned on all sides. Transfer to a slow cooker.
3. Add remaining 1 Tbsp vegetable oil to skillet and repeat process with remaining 3 roast pieces. Nestle beef portions side by side in an even layer in slow cooker.
4. In a food processor, pulse together chipotle chilies, garlic and 1/4 cup beef broth until well pureed, occasionally stopping and scraping down sides of processor.
5. In a 2 cup liquid measuring cup or in a bowl, whisk together remaining beef broth with chipotle mixture, cumin, oregano and cloves. Pour mixture over beef in slow cooker, then nestle bay leaves between beef portions.
6. Cover and cook on low heat 8 - 9 hours.
7. Remove beef from slow cooker (leave broth) and shred. Stir lime juice into broth in slow cooker then return beef to slow cooker and cook on low or warm 20 - 30 minutes longer.
8. Strain liquid from beef and serve in tortillas with desired toppings.

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