Nickel Allergy Friendly Easy Barbacoa

Total time5 hr 20 min

Prep time20 min

Cook time30 min

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Ingredients

6 servings

3 lb beef chuck roast, cut into 3-inch chunks
1 tsp kosher salt
½ tsp black pepper
2 tbsp neutral oil (such as canola oil or avocado oil)
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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For the braising sauce

3 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
1 can (7 oz) chipotle peppers in adobo sauce
1 cup low-sodium beef broth
3 tbsp apple cider vinegar
4 garlic cloves, peeled
2 tsp ground cumin
1 tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
½ tsp ground cloves
2 bay leaves

For serving

warm tortillas, for serving (optional)
fresh cilantro, chopped, for serving (optional)
lime wedges, for serving (optional)
diced white onion, for serving (optional)

Instructions

1
Place the dried guajillo and ancho chiles in a medium bowl and cover with boiling water. Let soak for 10 minutes, until softened and pliable, then drain.
2
Transfer the soaked chiles to a blender along with the chipotle peppers in adobo sauce, beef broth, apple cider vinegar, garlic, cumin, oregano, and ground cloves. Blend on high until completely smooth, about 1 minute.

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