Barbacoa is a form of cooking meat that originated in the Caribbean. Today I wanted to share with you guys my favorite way to prepare Barbacoa (also where we get the word ‘barbecue’ from).

BARBACOA

YIELD: ABOUT 8-12 SERVINGS

PREP: 15 MIN
COOK: 4 HOURS on HIGH
8 HOURS on LOW

INGREDIENTS:
3 tablespoons of olive oil
3 lbs chuck roast (fat trimmed), cut into 2-inch chunks
4 cloves garlic, minced
2 chiptoles in adobo sauce, chopped (or more to taste)
1 (4-ounce) can chopped green chiles
1 small white onion, finely chopped (about 1 cup)
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar
3 bay leaves
2 teaspoons ground cumin
2 teaspoons dried Mexican oregano (or regular oregano)
1 teaspoons salt (adjust to taste after the cooking time)
1 teaspoon black pepper
1/2 cup beef broth or water

Accompaniment Suggestions:
Flour tortillas, tortilla chips, black beans, chopped tomatoes, sliced jalapenos, cilantro, avocados, etc.

DIRECTIONS:
Preheat Ninja Cooking System to high stovetop setting. Add the olive oil and pieces of chuck roast. Sear the meat until some pieces are browned. Add the balance of ingredients stir gently to combine. Cover and dial Ninja to Slow Cook Low for 6-8 hours, or Slow Cook High for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.

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.

Serving ideas: Serve on tortillas or in a bowl. Top with your favorite toppings such as cilantro, sliced jalapeno peppers, tomatoes, avocados or my favorite, black beans.

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.

Beijos xx
Camila