Barbacoa (Slow Cooker)
Mexican beef barbacoa that's juicy, meltingly tender, seasoned with flavorful chilies and spices, and made easy right in the slow cooker. Watch the video below to see how I make it in my kitchen!
Ingredients
- 4 poundsbeef chuck roast (cut into 3-inch chunks)
- 1yellow onion (diced)
- 3chipotles in adobo sauce (finely diced)
- 5garlic cloves (minced)
- ¼ cupfresh lime juice
- 2 tablespoonsapple cider vinegar
- 1 tablespoonground cumin
- ½ tablespoondried oregano
- 2 teaspoonskosher salt
- 1 teaspoonground black pepper
- ¼ teaspoonground cloves
- ¾ cupbeef stock
- 3bay leaves
Directions
- 1
Add all of the ingredients, except the bay leaves, to the bowl of a slow cooker.
- 2
Use tongs to gently toss and mix it all together. Then add the bay leaves, and cover. Cook on low for 8 to 9 hours, or on high for 4 to 5 hours. The beef should be tender and fall apart easily when shredded with a fork. If it doesn't shred easily, cook it a bit longer.
- 3
Remove the beef to a cutting board and use two forks to shred it.
- 4
Place the shredded beef back in the slow cooker, give it a stir, and let it absorb the juices.
- 5
Serve the barbacoa straight from the slow cooker, or add it to a plate and garnish with chopped cilantro and lime wedges.