Sous Vide Barbacoa

Servings: 5-6

Prep Time: 20 minutes

Cook Time: 24 hours

INGREDIENTS:

Barbacoa:

• 3 lbs chuck roast, trimmed and cut into 2-3" chunks

• 1/2 red or yellow onion, diced

• 1 diced jalapeno

• 2-3 chipotles in adobo sauce, chopped

• 1/4 cup fresh squeezed lime juice

• 1/4 cup fresh squeezed orange juice

• 2 tablespoons apple cider vinegar

• 3 cloves garlic, chopped

• 1 tablespoon cumin

• 2 tablespoons oregano

• 2 teaspoons salt

• 1 teaspoon pepper

• 1/4 cup organic extra virgin olive oil

• 2 bay leaves

Garnish/Toppings:

• corn tortillas

• 5% greek yogurt

• fast picked onions (recipe coming)

• chopped cilantro/green onions

• smashed avocados

• limes

• romaine

EQUIPMENT NEEDED:

Sous Vide

2 Vacuum Sealer Bags

DIRECTIONS:

1. Prepare sous vide: Fill a large pot with water and immurse sous vide and set temperature to 165 degrees F.

2. Place chuck roast in 2 vacuum sealer bags

3. In a large bowl, add remainder of barbacoa ingredients and mix together until combined. Divide marinade and cover each bag of chuck roast. Seal the bags, completly removing ALL air.

4. Add the bags to the preheated water bath and secure in place, I like to clip the top of the bags to each other or the edge of the pot. There are also sous vide magnets to keep bags from floating. Cover the bath with tin foil. TIP: Check the water before bed, after work, right when you get home. The water will evaporate and the sous vide will turn off. Plan accordingly and make sure you are filled with your maximum amount of water. Cook for 24 hours.

5. After 24 hours, pour ingredeints into a large bowl, remove bay leaves and shred meat. TIP: I like to strain and save the unused broth from the meat for future meals (IE: shredded chicken enchiladas- recipe to come).

6. Serve on corn tortillas and desired toppings. ENJOY!