Loaded Barbacoa Queso Dip

Level: Easy

Prep Time: 30 minutes

Cook Time: 4 hours

Total Time: 4 hours and 30 minutes

Cook Method: Smoker

Smoker Temperature: 275°F (135°C)

Doneness Temperature: 203°F (95°C)

Game day eats should be big on flavor and easy to make, and this Barbacoa Queso Dip delivers on both fronts. Smoky, fall-apart chuck roast meets creamy, melty queso for a winning combo that’ll have everyone reaching for more. Thanks to MEATER, you can cook like a pro while keeping your eyes on the game. Just grab some chips, gather your crew, and get ready to dip into deliciousness!

Ingredients

1 chuck roast

2 tbsp olive oil (or beef tallow)

Salt & pepper

3 large pasilla peppers

¼ cup chopped cilantro

For the Barbacoa Consomme:

4 cloves of garlic

½ cup beef stock

¼ cup lime juice

1 tbsp cumin

1 tbsp oregano

2 cans chipotles in adobo sauce

3 bay leaves

2 tsp salt

2 tsp pepper

For the Queso Dip:

4 tsp canola oil

4 cloves garlic (minced)

½ cup white onion (finely minced)

3 large Pasilla peppers

2 12oz. can evaporated milk

2 tsp kosher salt

2 tsp ground cumin

1 tsp chili powder

16 oz. extra-sharp cheddar cheese, finely shredded

16 oz. softened cream cheese, diced

¼ cup whole milk, to thin the sauce as needed

Equipment:

MEATER Pro

Smoker

Cast Iron Grill

2x Dutch Oven

Tongs

Wooden Spoons

Whisk

Instructions

1. First things first, grab your MEATER and insert it into the thickest part of the chuck roast. Open up your MEATER app to set the intended temperature to “Fall Apart” because that is what we’re aiming for.

2. Season your chuck with salt and pepper, heat your Dutch oven on high heat and add your oil. Sear your chuck roast for about 2-3 minutes each side, until you get a gorgeous, crispy crust.

3. Time for the consomme. Pour all your ingredients into the Dutch oven, making sure to surround the meat with that delicious flavor and place it in your Smoker.

4. While you’re at it, place your Pasilla peppers next to your dish and cook both at 275°F (135°C) for only about 15-20 minutes, your MEATER app will let you know when the Barbacoa is ready!

5. Once your Pasilla peppers are cooked (you’ll notice the skin start to come away from the flesh of the pepper), remove them, peel off the skin, and dice them into small pieces.

6.  Grab your second Dutch oven and set it over medium heat. Cook your garlic and onion, stirring constantly until it starts to soften and caramelize. Next, pour in your evaporated milk, salt, cumin, and chili powder—this is where the flavor really starts to build!

7. Drop your heat to low and add in your cheddar and cream cheese. Use a whisk to stir and melt your cheese. Don’t worry if you see small pieces of cream cheese, just keep stirring, and they’ll melt right in.

8. Time to bring it all together. Stir in the diced peppers and fresh cilantro, then keep the queso warm until it’s time to serve.

9. Once your MEATER app lets you know that your barbacoa hit that perfect fall-apart texture, remove it from the heat and let it rest. Shred it into tender, juicy pieces. Mix it into your queso dip, and ready for the compliments!

Pro Tip: If your Queso sits for a while, it may start to thicken up. This is perfectly natural, just use some of your Whole Milk mentioned in the ingredients to thin it out, a little at a time.