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.

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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.

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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.

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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.

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