Barbacoa

Ingredients

• 3 lb beef chuck roast (Fat trimmed and cut into 2-inch chunks)
• 4 cloves garlic (Minced)
• 2 chipotles in adobo sauce (Chopped)
• 1 can diced green chiles (4-ounce can)
• 1 small white onion (Finely chopped)
• 0.25 cup fresh lime juice
• 2 tbsp apple cider vinegar
• 3 bay leaves
• 1 tbsp ground cumin
• 1 tbsp dried Mexican oregano (Or standard dried oregano)
• 2 tsp fine sea salt
• 1 tsp freshly-ground black pepper
• 0.25 tsp ground cloves
• 0.5 cup beef stock or water (Use beef stock or water)

Steps

1. 1

   Place the beef chuck roast, garlic, chipotles in adobo, diced green chiles, chopped onion, lime juice, apple cider vinegar, bay leaves, cumin, oregano, salt, black pepper, cloves, and beef stock or water in the bowl of a slow cooker. Toss gently until the ingredients are combined.

2. 2

   Cover the slow cooker and cook until the beef is tender and falls apart easily when shredded with a fork: cook on low for 6–8 hours or on high for 3–4 hours.

3. 3

   Using two forks, shred the beef into bite-sized pieces inside the slow cooker.

4. 4

   Toss the shredded beef with the cooking juices. Cover and let the barbacoa soak up the juices for an additional 10 minutes.

5. 5

   Remove the bay leaves.

6. 6

   Serve the barbacoa with tongs or a slotted spoon.

Notes

Leftovers can be stored with their juices in a food-storage container in the refrigerator for up to 3 days or frozen for up to 3 months. The source suggests serving the beef in burritos, tacos, salads, quesadillas, or similar dishes.

Nutrition per serving

• main course
• Mexican
• slow-cooked
• slow cooker
• beef
• gluten-free
• meal prep