Chipolte's Imitation Barbacoa Beef
- 3 lbs. beef eye of round, or bottom of roast, fat trimmed
- 5 cloves garlic
- 1/2 medium onion
- 1/2 lime, juice of
- 2-4 chipoltes in adobo sauce (to taste)
- 1 tbsp. ground cumin
- 1 tbsp. ground oregano
- 1/2 tsp. ground cloves
- salt and pepper
- 3 bay leaves
- 1 tsp. oil
- 1 cup water
Place garlic, onion, lime juice, cumin, oregano, chipoltes, and cloves in a blender
Trim meat of all fat and cut into 4-inch chunks. Season with salt and pepper and brown on high heat in 1 tsp. oil. Add to crock pot set on low heat. Add liquified spices, water, and bay leaves and simmer on low for at least 5 hours. Add water if the liuid is looking a little low throughout the day.
Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks, and reserve the liquid for later. Discard the bay leaves. Return the shredded meat to the pot, adust salt and cumin (may need to add more) to taste and add some of the reserved liquid back. Simmer uncovered for another 10-30 minutes to let the flavors penetrate.