Prep 30 mins
Cook 7 hrs
This is a Northern Mexican recipe that is adapted from a recipe by Rick Bayless. This uses a chuck roast and is made in the crock pot. My DBF asks me to make this again and again. Serve it with rice, sour cream, beans, and warmed tortillas.
- 8 garlic cloves, unpeeled
- 1⁄4-1⁄3 cup ground dried ancho chile powder
- 1⁄2 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 3 tablespoons vinegar (cider vinegar is common in Mexico)
- 1 teaspoon salt
- 1⁄2 cup water for marinade (plus more for the slow cooker)
- 3 lbs bone-in chuck roast
- 1⁄2 cup finely chopped white onion, for garnish
- 1⁄2 cup chopped cilantro, for garnish
- 1 lime, cut into 6 wedges for serving
- Cut a slit in the side of each garlic clove. Place them in a microwaveable bowl, cover with plastic wrap, poke holes in the top and microwave for 30 seconds on high. Cool until handleable, then slip off the papery husks.
- One by one, drop the garlic cloves into a running food processor, letting each get thoroughly chopped before adding the next. Add the chile powder, cumin, black pepper, vinegar, salt and water and pulse to blend.
- Place the meat in a large crock pot. Scrape the marinade onto the meat, then spread it sloppily over the top and sides. Pour enough water into the slow-cooker to cover the lower 1/2 inch of roast. Cover and slow cook on high for 6 hours or until meat is tender. Carefully remove meat with a slotted spoon onto a large plate, pulling away the bones.
- Degrease the cooking broth and boil it down in a saucepan to concentrate the flavors. Ladle it over the meat and garnish with the onions and cilantro.
Wow! We enjoyed this recipe a lot. I thought I had ancho chile powder, but instead it was Chipotle Chile powder. It was fantastic! I love the kick of the spices! We will be making these again. We added all the extras on top! Thank you!
Awesome recipe! I couldn't find dried ancho chile powder anywhere, so I bought whole dried New Mexico peppers and processed them for a while in the food processor before adding the garlic. I was a little worried that they woudl be the wrong kind, but the end result was amazing! Incredible smells all day! We just loved these with Cilantro Rice rolled up in tortillas with sour cream, corn relish salsa, and the cilantro and onion garlic. Wow what a meal! Thanks so much!!!
I made this with a pork roast with terrific results! I added the onion right in with the meat and also added a bit more cumin. I cooked it in my Dutch oven in the oven at 250F. for 6 hrs. I then shredded the meat and made enchiladas. This recipe does not have much heat, but that can be adjusted easily with some chopped jalapenos. Thanks for sharing this very versatile recipe. :)