Slow-Cooker Oaxacan Chicken Barbacoa

Tender chicken thighs slow-cooked in a fresh chile adobo with guajillo, ancho, and chipotle. Serve in warm corn tortillas with your favorite toppings. Optional: Place a piece of banana leaf underneath the chicken before adding the adobo for an additional earthy, herbal character. Notes: • Use a clean Mexican-style lager. Modelo Especial, Pacifico, Victoria, Corona, Tecate, or a U.S. craft Mexican-style lager all work well. • Avoid heavily hopped, fruity, lime-flavored, or strongly flavored beers. • The adobo is intentionally not strained. Pliable, leathery dried chiles will soften during slow cooking. • The finished chicken can be refrigerated overnight in its sauce. The flavor will deepen considerably.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Make the Adobo: Remove the stems and seeds from the guajillo and ancho chiles and tear them into smaller pieces. Add the dried chiles, chipotles, adobo sauce, garlic, vinegar, salt, black pepper, oregano, cinnamon and chicken stock to a blender. Blend until very smooth, about 1–2 minutes. DO NOT STRAIN. All of the blended chile flesh stays in the sauce.

Step 2

Brown the Chicken: Pat the chicken thighs dry and season both sides with 1 tsp kosher salt. Heat vegetable oil in a large skillet over medium-high heat. Brown the chicken for 2–3 minutes per side. It does not need to be cooked through.

Step 3

Assemble: Place the browned chicken in the crockpot. Pour the unstrained chile adobo over the chicken. Add Mexican-style lager and turn the chicken several times to coat it thoroughly. The chicken does not need to be completely submerged.

Step 4

Slow Cook: Cover and cook on low for 3½–4½ hours. Begin checking at 3½ hours. The chicken is ready when very tender and easily pulled apart with a fork.

Step 5

Shred: Remove the chicken and shred into large, irregular pieces. Return the shredded chicken to the crockpot and stir thoroughly into the adobo. Let it sit in the sauce for 5–10 minutes before serving.

Step 6

Finish the Sauce: Taste and adjust seasoning as needed. If the sauce is thinner than desired, remove the chicken and transfer the sauce to a saucepan. Simmer over medium-high heat until reduced to the desired consistency. Return the chicken to the sauce and mix well.

Step 7

Serve: Serve in warm corn tortillas topped with chopped white onion, cilantro, fresh lime juice, and salsa or hot sauce.