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Barbacoa

Yields8 Servings

 3 lbs beef chuck roast (fat trimmed), cut into 2" chunks
 4 cloves garlic, minced
 2 chipotles in adobo sauce, chopped
 1 can diced green chilies (4 oz)
 1 white onion, small, finely chopped
 ¼ cup lime juice
 2 tbsp apple cider vinegar
 3 bay leaves
 1 tbsp ground cumin
 1 tbsp dried oregano
 2 tsp sea salt
 1 tsp black pepper
 ¼ tsp ground cloves
 ½ cup beef stock or water
1

1. Slow cook. Combine all ingredients in the bowl of a slow cooker. Toss gently to combine. 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.

2

2. Shred and toss. 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.

3

3. Serve. Use a pair of tongs or a slotted spoon to serve the barbacoa beef and enjoy!

Nutrition Facts

8 servings

Serving size