Barbacoa
Total Time
260 minutes
Prep Time
10 minutes
Cook Time
250 minutes
Rating
4.9 out of 5 stars
(166)
Ingredients
About 8-12 servings
- 3 pounds beef chuck roast (fat trimmed), cut into 2-inch chunks
- 4 cloves garlic, minced
- 2 chipotles in adobo sauce, chopped
- 1 (4-ounce) can diced green chiles
- 1 small white onion, finely chopped
- 1/4 cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 3 bay leaves
- 1 tablespoon ground cumin
- 1 tablespoon dried Mexican oregano (or standard dried oregano)
- 2 teaspoons fine sea salt
- 1 teaspoon freshly-ground black pepper
- 1/4 teaspoon ground cloves
- 1/2 cup beef stock or water
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Preparation
Step 1
Combine all ingredients in the bowl of a slow cooker. Toss gently to combine.
Step 2
Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.
Step 3
Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove the bay leaves.
Step 4
Use a pair of tongs or a slotted spoon to serve the barbacoa beef and enjoy!
Step 5
Save recipe for the next time?
Chef's notes
Any leftovers can be stored (with their juices) in a food storage container in the refrigerator for up to 3 days, or frozen for up to 3 months.
