Barbacoa

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Easy savory slow - cooked beef barbacoa is perfect for anytime of the year!

This slow – cooked barbacoa is so easy to make and is perfect for any time of the year. We make this with flavorful spices to slow – cook the meat. The most popular ingredients include cumin, garlic, onion, and chipotle peppers in adobo sauce, which gives that smooth and smoky flavor! Using a good cut of meat is key to the preparation. A chuck roast or brisket is a good choice, as they are both relatively inexpensive and will become very tender when cooked slowly. Once you add your toppings of choice, you have perfection.

BARBACOA

Course Main Course

Ingredients

3 tbsp. 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 tbsp. apple cider vinegar
3 bay leaves
2 tsp. ground cumin
2 tsp. dried Mexican oregano (or regular oregano)
1 tsp. salt (adjust to taste after the cooking time)
1 tsp. black pepper
1/2 cup beef broth or water

Instructions

Preheat your Cooking System to a high stovetop setting. If you do not have a cooking system, this step will need to be done in a skillet. Add the olive oil and pieces of chuck roast. Sear the meat until some pieces are browned.
Add the balance of ingredients and stir gently to combine.
Cover and dial your cooking system to Slow Cook Low for 6-8 hours, Slow Cook High for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork. If you do not have a cooking system, use your standard crock pot on the Low or High setting of your choice.
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 jalapenos peppers. tomatoes, avocados, or 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.

Yield 8-12 servings

Prep: 15 min.

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