A composition of flavors worth a try! Once you make this dish, the flavors are indescribable and the possibilities are endless. Let’s go!
½ half onion
3 ancho( no seeds no veins )
3 guajillo (no seeds no veins)
1 small cinnamon stick (remove when blending)
1 bay leaf (remove when blending)
2 quarts of beef stock
1 tsp salt
½ tsp all spice
½ tsp cummin
½ tsp oregano
½ tsp thyme
1 tsp black pepper
Splash of white vinegar
1 tbsp tomato paste
Season your chuck roast with SPG and place it on the top rack of the Prime1500. Preheat to 250° using @jealousdevilcharcoal pellets. Catch all the dripping underneath on the bottom rack by placing a foil pan with all of the following adobo ingredients noted above.
Once our chuck roast reaches an internal temp of 165°F, place all of the adobo ingredients in the foil pan into a blender and blend until smooth (Discard cinnamon and bay leaf).
Pour sauce back into the foil pan and cut your chuck into small squares and place them in the pan with the adobo. Cover the pan with foil and place back in the smoker at 300° until meat becomes tender, approximately 2 hours.
Once your meat shreds with ease transfer all meat to a separate bowl and shred. Run your adobo through a strainer to remove all of the excess pulp and combine with your beef.
Now that all the hard work is done the possibilities for this dish are endless. You can also freeze this and have it ready to go at any time- just thaw and reheat!
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