Description
A tender, flavorful barbacoa made easily in a slow cooker, perfect for tacos and bowls.
Ingredients
Scale
- 3 to 3.5 pounds beef chuck roast, trimmed and cut into large chunks
- 2 to 3 chipotle peppers in adobo, plus 2 tablespoons adobo sauce
- 1 large white or yellow onion, roughly chopped
- 6 cloves garlic
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 pinch ground cloves or 1 whole clove
- 2 bay leaves
- 1 tablespoon apple cider vinegar
- 2 tablespoons fresh lime juice, plus extra lime for serving
- 1 cup beef broth or stock
- 1 tablespoon neutral oil for searing, optional
Instructions
- Pick the right cut and prep it: Trim fat from chuck roast, cut into chunks, season, and optionally sear in a skillet.
- Blend the sauce: In a blender, mix onion, garlic, chipotles, adobo sauce, cumin, oregano, paprika, vinegar, lime juice, and broth until smooth.
- Set and let it go: Place beef in slow cooker, cover with sauce, add bay leaves, and cook on Low for 8-9 hours or High for 4.5-5 hours.
- Shred, season, and finish: Shred beef, skim excess fat, return to pot, season with salt and lime juice, and reduce sauce if needed.
Notes
Adjust spice levels by varying chipotle peppers. This dish can be served in many ways including tacos, bowls, and salads.
- Prep Time: 15 minutes
- Cook Time: 540 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 130mg