Barbacoa

Total Time: 7 hrs 30 mins Preparation Time: 30 mins Cook Time: 7 hrs

Ingredients

• Servings: 6
• 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 onion, for garnish
• 1/2 cup chopped cilantro, for garnish
• 1 lime, cut into 6 wedges for serving

Recipe

• 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 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 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 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.