80ml apple cider vinegar
Juice of 1 lime
2 red chillies
4 garlic cloves, crushed
3 tsp ground cumin
2 tsp dried coriander
1½ tsp salt
2 tsp black pepper
1.4kg boneless chuck roast, excess fat trimmed
2 tbsp vegetable oil
180ml chicken stock, plus more if needed
3 bay leaves
Pico de gallo
Fresh coriander, chopped
- Preheat the oven to 140°C/120°C fan/gas mark 1. In a food processor, combine the vinegar, lime juice, chillies, garlic and spices. Whizz for about one minute, then set aside.
- Pat the chuck roast completely dry with kitchen paper, and cut into three equal pieces.
- Heat the vegetable oil in a large casserole pot over a medium-high heat until shimmering. Sear the pieces of meat on all sides until very browned, about 10 minutes total, working in batches if necessary to avoid crowding the pot.
- Turn the heat down to low, and add the paste from the food processor. Stir to coat the meat thoroughly.
- Add enough chicken stock to come one-third of the way up the sides of the meat. Add the bay leaves.
- Turn the heat back up to medium, and bring the liquid to a boil. Reduce the heat to a simmer, then cover the pot with tin foil and add the lid to create a tight seal. Place in the oven and braise for 5-6 hours, checking halfway through to baste the meat with the cooking liquid and ensure that there is enough liquid remaining During the last hour of cooking, remove the foil and the lid to allow the liquid to reduce slightly.
- When the meat is done, allow it to cool for a few minutes. Spoon off any fat floating on the top of the cooking liquid. Remove the meat to a board and shred it using two forks.
- Warm the tortillas in the microwave for 20 seconds, then serve with the barbacoa.
Per serving: 423kcals, 18.2g fat (6g saturated), 2.8g carbs, 0g sugars, 58.3g protein, 0.6g fibre, 0.629g sodium