Thursday, March 17, 2011
Well, you know we are absolutely obsessed with CHIPOTLE. Brad found this recipe and it's awesome! It's actually on their fan page :) So, I actually liked it as much or better than the Cafe Rio pork. Of course PLEASE serve along side with the Cafe Rio dressing.. This is a must. We served it with tortillas, refried beans, rice, pico de gallo, and Cafe Rio dressing. It's a Chipotle worthy meal.
1/3 c apple cider vinegar
3 T lime juice
3-4 chipotle peppers; canned, no sauce
4 cloves garlic
4 t cumin; toast & grind whole seeds
2 t dried Mexican oregano
1 1/2 t ground black pepper
1 1/2 t salt
1/2 t whole clove; toast & grind
2 T vegetable oil
4 lbs chuck roast
3/4 c chicken broth
3 bay leaves
1. Make adobo sauce by combining vinegar, lime juice, peppers, garlic,
cumin, oregano, black pepper, salt and clove in a blender or food processor
and puree on high speed until smooth.
2. Trim the fat from the meat, and then slice the roast into 6 smaller
pieces. Sear all sides of the chunks of meat in 2 tablespoons of oil in a
large stockpot or Dutch oven over medium heat until browned. Place in crock
pot on low. Add the adobo sauce to the meat, pour in the chicken broth and
add the bay leaves. Cook 6-8 hours, leaving the lid off the crockpot for
the last 1-2 hours.