It doesn’t have to be crispy if you don’t want it that way. We love versatility!
- 3 lb chuck roast, cut into large pieces
- 3 chipotles in adobo
- 3 garlic cloves
- 2 bay leaves
- 1 medium yellow onion, quartered
- 3/4 C beef broth
- 1/4 C minced cilantro, divided
- 1 tbsp vegetable oil
- 1 tbsp kosher salt, to taste
- 1/2 tbsp freshly-squeezed lime juice
- 2 tsp cracked black pepper
- 1 1/2 tsp ground cumin
- 1 tsp dried Mexican oregano
- To the bowl of your food processor or blender add the onion, chipotles in adobo, garlic, cumin, oregano, beef broth, and about half of the cilantro. Blend into a puree, then set aside. Season your chuck roast pieces liberally with the kosher salt and black over. Make sure you hit all sides.
- Place a heavy-bottomed pot or saute pan – I used this 6 qt braiser – over medium-high heat and allow it to preheat until the oil is rippling or the surface of the pan is slightly smoking, whichever happens first. Add the chuck roast in a single layer, leaving about 2 inches of space between them. Sear undisturbed for 3 minutes, then flip the pieces and continue until each piece is seared on each side. Sear the meat in batches if needed.
- When all the meat has been seared pour the sauce you blended together in. Turn to coat all of the meat in the sauce, and bring it to a simmer. Reduce the heat to medium – medium-low if the sauce is simmering vigorously, you want it simmering gently – and cover with a tight-fitting lid. Cook for 2-3 hours, flipping the pieces every hour or so, until the meat is tender and you can break it apart easily with tongs.
- After the meat is tender add the lime juice and remaining cilantro. Let simmer for 10 minutes, then use tongs, forks, or your fingers to pull the meat apart, shredding it. Pick out any large pieces of fat, then give everything a stir to combine it with the sauce that has formed.
- Now here’s where we make it crispy: turn the heat up to high. Use tongs to flip, toss, and turn the meat around as it begins to fry it is own fat and juices. Fry for 3-5 minutes or until it’s the consistency you desire, tossing the entire time to make sure it doesn’t burn or dry out. Remove the pan from heat and you’re done. Dassit!
- Now, make some tacos!
- Adapted from this recipe for Carne Deshebrada.
- Prep Time: 15 minutes
- Cook Time: 3 hours