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This barbacoa recipe is simple to make in your slow cooker, and makes the most tender, flavorful, delicious barbacoa beef.
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  1. 3 lbs chuck roast (fat trimmed), cut into 2-inch chunks
  2. 4 cloves garlic, minced
  3. 2 chiptoles in adobo sauce, chopped (or more to taste)
  4. 1 (4-ounce) can chopped green chiles
  5. 1 small white onion, finely chopped (about 1 cup)
  6. 1/4 cup fresh lime juice
  7. 2 tablespoons apple cider vinegar
  8. 3 bay leaves
  9. 1 Tablespoon ground cumin
  10. 1 Tablespoon dried Mexican oregano (or regular oregano)
  11. 2 teaspoons salt
  12. 1 teaspoon black pepper
  13. 1/4 tsp ground cloves
  14. 1/2 cup beef broth or water
  1. 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. 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. Use a pair of tongs or a slotted spoon to serve the barbacoa beef.
  3. If not using immediately, refrigerate the barbacoa beef with its juices in a sealed container for up to 5 days. Or freeze it for up to 3 months.
Adapted from Gimme Some Oven
Adapted from Gimme Some Oven
Stuff http://tj-webs.com/stuff/

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