This barbacoa recipe cooks the beef in a flavorful barbacoa sauce in the slow cooker until it's fall-apart tender and easy to shred. It's similar to what you'd get at Chipotle's and perfect for nachos, tacos, and burritos.
Ingredients
- beef chuck roast, cut into 6 to 8 chunks: 1 piece (3 pound)
- salt and ground black pepper: (to taste)
- vegetable oil: 2 Tbsp
- beef broth: 0.5 cup
- apple cider vinegar: 0.25 cup
- lime juice: 0.25 cup (fresh)
- chipotle peppers in adobo sauce: 4 piece (chopped)
- garlic: 5 clove (chopped)
- ground cumin: 1 Tbsp
- oregano: 1 Tbsp (dried)
- ground cloves: 0.25 tsp
- bay leaves: 3 piece
Metric Conversion
Stages of cooking
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Season beef chunks with salt and pepper on all sides. Dotdash Meredith Food Studios
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Heat oil in a large skillet over medium-high heat. Working in batches, cook and stir beef until browned, 4 to 5 minutes per batch. Transfer browned beef to a slow cooker. Dotdash Meredith Food Studios
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Mix broth, vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves together in a bowl until well combined. Season mixture with salt and pepper and pour over beef in the slow cooker. Stir in bay leaves. Dotdash Meredith Food Studios
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Cook on Low until beef is fork-tender, 8 to 10 hours. Discard bay leaves. Remove beef from the cooker and shred using two forks. Dotdash Meredith Food Studios
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Return beef to the slow cooker and stir to coat with sauce. Let marinate for at least 10 minutes before serving. Dotdash Meredith Food Studios
