Barbacoa
- Prep 10 minutes
- Cook 10 minutes
- Total 20 minutes
Barbacoa is a dinner recipe on Avoteb. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 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
Method
Slow cook. Mix all ingredients in the bowl of a slow cooker. Turn gently to combine. Lid 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.
Shred and toss. Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Turn the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Lift the bay leaves.
Plate Take a pair of tongs or a slotted spoon to serve the barbacoa beef and enjoy!
