Sous Vide Barbacoa

This recipe for sous vide barbacoa recipe uses chuck roast cooked for 24 hours to create the most tender filling for tacos or rice bowls.

For the barbacoa – 1 3 lb chuck roast, fat trimmed and cut into 2 inch cubes – 1/2 small red onion, finely chopped – 1 4 oz can diced green chiles – 2 chipotles in adobo sauce, finely chopped – 1/4 cup freshly squeezed lime juice – 2 tbsp apple cider vinegar – 3 bay leaves – 1 tbsp garlic powder – 1 tbsp ground cumin – 1 tbsp ground oregano – 2 tsp kosher salt – 1 tsp freshly cracked black pepper



For serving – Chopped fresh cilantro – Limes, cut into wedges – Avocado, diced – Corn tortillas or white rice



Preheat water bath using an immersion circulator to 165 degrees F.

In a large bowl, mix together all ingredients for the barbacoa until the chuck roast cubes are coated. Transfer the mixture to a vacuum seal bag and seal.

Tip: Cuff the top of the vacuum seal bag to make transferring easier. Since there's liquid in this mixture, you may need to press the "Seal" button on your vacuum sealer early. Press this button when liquid approaches the seal line.

Add the bag to the preheated water bath and secure in place with sous vide magnets, or set something heavy like a ceramic plate on top of the bag to keep it from floating. Cover the bath with foil, plastic wrap, or a lid to prevent evaporation. Cook for 24 hours.

When done cooking, pour the entire contents of the bag into a large, shallow serving bowl. Remove the bay leaves. Use two forks to shred the meat.

Serve with corn tortillas or rice, cilantro, limes, and avocado.