Barbacoa Beef


Barbacoa Beef

  • 3 lbs chuck roast
  • 4 cloves garlic, minced
  • 1 (4 oz) can chopped green chilies
  • 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 oregano
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon ground cloves
  • 1/2 cup beef broth
  • 3 chipotle peppers in adobo sauce, chopped (optional for more heat)
  1. Combine garlic, green chilies, onion, lime juice, apple cider vinegar, bay leaves, cumin, oregano, salt, black pepper, cloves, and beef broth in a large bowl. Stir in the chipotle peppers if using. Mix well.
  2. Place the chuck roast in a slow cooker and pour the spice mixture over it. Make sure the meat is well coated.
  3. Cover and cook on low for 8 hours or until the meat is tender and shreds easily with a fork.
  4. Once cooked, remove the bay leaves and shred the beef using two forks. Mix the meat with the juices left in the slow cooker.
  5. Serve hot in tacos, burritos, salads, or with rice. Enjoy!


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