Sous Vide Barbacoa

I am a huge chipotle addict and love the spice flavor and texture of their barbacoa beef.  Why not make my own?  I found some recipes you can make a home.  Some involved the slow cooker, but sous vide was also an option.


I skimmed a number of recipes and came up with a simple ingredient list.  5+ pounds of chuck roast, AC vinegar, onion, garlic, lime juice, cumin, chipotles in adobo, salt and pepper.  No measuring, just seat of the pants cooking.


Everything sat and mingled together over night so the flavors could soak in.  I stuck it in a jumbo zip back and into the bath at 179F for 8+ hours.  This gave me a chance to test my newly created frankencooler.  More on that in another post.


I drained 80% of the liquid and poured it all into a bowl.  It was still looking pretty chunky, but a few minutes with a potato masher got it in good shape.  It tasted wonderful, though not quite the same as chipotle.  I was worried about it being too spicy, but it really wasn’t.  I might buy more adobo next time, and perhaps add some kind of tomato sauce or paste.  It is gonna have to go into the rotation.