Copycat Chipotle® Beef Barbacoa

Ingredients

• 5 dried chipotle chile peppers
• ½ medium yellow onion, roughly chopped
• ¼ cup freshly squeezed lime juice
• ¼ cup tomato paste
• 1 ½ tablespoons apple cider vinegar
• 6 cloves garlic
• 2 teaspoons ground cumin
• 2 teaspoons salt
• 1 teaspoon dried oregano
• 1 (3 pound) beef shoulder roast, trimmed
• ¾ cup beef broth
• 3 eaches bay leaves
• 1 teaspoon whole cloves

Method

1. Slice open chile peppers and remove most of the seeds. Discard seeds and stems. Roughly chop and transfer to the bowl of a food processor.
2. Add onion, lime juice, tomato paste, vinegar, garlic, cumin, salt, and oregano to the peppers; pulse until smooth.
3. Place beef roast into a slow cooker and spread pureed mixture over top. Add broth, bay leaves, and cloves.
4. Cover and cook on Low until beef is tender and can be easily pulled apart with a fork, about 7 hours.
5. Remove beef from the slow cooker and shred meat. Return meat to the slow cooker, cover, and cook for 1 more hour. Remove bay leaves before serving.