Barbacoa
Cook Time
240
mins
Calories
262
Serving Size
12
Carbs
3.5
Fat
9.7
Protein
38.0
description
Better and cheaper than the stands on the side of the road, great for tacos, burritos and whatever else you wanna add flavor to
ingredients
- 3 lbs chuck roast remove as much fat as you can, cut into 2-inch chunks
- 4 cloves garlic, minced
- 2 chiptoles in adobo sauce, chopped (or more to taste if you like more heat)
- 1 small white onion, finely chopped
- 1/4 cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 3 bay leaves
- 1 Tablespoon ground cumin
- 1 Tablespoon dried Mexican oregano (or regular oregano if you can't find any)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 tsp ground cloves
- 1/2 cup beef broth or water
directions
- Combine all ingredients in the slow cooker.
- Toss gently to combine.
- Cover and cook on low for 6-8 hours, or on 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 cover and use a pair of tongs or a slotted spoon to serve the barbacoa beef.
Great as tacos with lime tortillas cilantro salsa and avocados
best part it freezes well too for future use!!