Chipotle Barbacoa
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
Yield: 12 Servings
Ingredients:
1 teaspoon salt
1 (3-4lb) chuck roast
2 tablespoons extra virgin olive oil
2 bay leaves
¼ cup apple cider vinegar
6 garlic cloves
4 teaspoons ground cumin
1 tablespoon dried oregano
1 teaspoon ground black pepper
1/8 teaspoon ground cloves
4 chiptole peppers, rehydrated in hot water
1 tablespoon of soaking water from chipotles
1 cup chicken broth
¼ cup fresh lime juice
Directions:
Trim the roast of any visible fat and slice the roast into 8 chunks. Season the roast on all sides with 1 teaspoon of salt. Set aside.
In a blender or food processor combine vinegar, garlic, cumin, oregano, black pepper, ground cloves, chipotle peppers, soaking water, chicken broth and lime juice. Blend until smooth.
Heat a large skillet to medium-high heat. Add the oil. Add the beef and cook on all sides until browned. Place the browned beef into the bottom of a slow cooker. Pour the sauce over the top of the roast. Add bay leaves. Cover and cook on high for 5-6 hours or (8 hours on low).
Once the roast has finished cooking, shred the roast using two works. Stir to completely coat the beef with the sauce. Cover and cook for 1 more hour.
Adapted from recipe on blogchef.net