1 Whole Dried New Mexico – Seeded, De-Stemmed
1 Whole Chile Ancho – Seeded, De-Stemmed
1 Whole Chile Negor – Seeded, De-Stemmed
500ml of Chicken Broth
1 tsp. of Oil
1 Small Onion
4 Cloves of Garlic
2 Canned Chipotle Chilis
2 Tbsp. of Adobo Sauce
1 tsp. of Cumin
½ tsp. of Allspice
1 tsp. of Oregano
2 Tbsp. of Apple Cider Vinegar
1 tsp. of Soy Sauce
1200g of Lean Beef Round
1 Bay Leaf
Salt
Directions:
Put a pot on medium heat and then toast the chiles for 3 minutes until they are brown. Add in broth and bring it to a boil. Immediately turn the heat to low and allow it to cook for 15 minutes.
Add the vegetable oil in the pan on medium high heat. Add in the onion and cook it for 10 minutes.
Add in the garlic, adobo sauce, chipotles, cumin, oregano, and allspice. Cook it for 2 minutes.
Add in the apple cider vinegar and the soy sauce.
Scrape everything from the pan and turn off the heat.
Add in the chiles and the broth to the blender. Add in the onion mix. Blend it until it is smooth.
Add in the beef to the cooker and season it with the salt and the pepper.
Add the barbacoa salsa from your blender.
Cook it for 6-8 hours on low.
Take the lid from the cooker for the last 30 minutes and then shred the beef.
Nutritional Information:
Calories: 203 Total Fat: 6g Saturated Fat: 1g
Carbohydrates: 4g Protein: 31g