Barbacoa Beef

This Barbacoa Beef is full of flavor, deliciously seasoned and cooked slow until perfectly tender. Try layering it in tortillas with all of your favorite toppings for a wonderful meal!

3 lb. chuck roast

salt and freshly ground black pepper

2 Tbsp. vegetable oil

1 1/4 cups beef broth, divided

3-4 chipotle chilies in adobo sauce

6 cloves garlic

1 1/2 Tbsp. ground cumin

1 Tbsp. dried oregano

1/2 tsp. ground cloves

3 bay leaves

1/4 cup fresh lime juice

Cut roast into 6 portions, remove any large pieces of fat. Heat 1 tablespoon vegetable oil in a skillet.

Dry roast with paper towels, season with salt and pepper. Add 3 pieces of meat to skillet and sear until browned on all sides. Transfer to a slow cooker.

Add remaining tablespoon of oil to skillet and repeat process with remaining 3 roast pieces. Lay beef portions side by side in an even layer in the slow cooker.

In a food processor, pulse together chipotle chilies, garlic and 1/4 cup of beef broth until well pureed, occasionally stopping and scraping the sides.

In a 2 cup liquid measuring cup, whisk together remaining beef broth with chipotle mixture, cumin, oregano and cloves. Pour mixture over beef in slow cooker, lay the bay leaves between beef portions.

Cover and cook on low for 8-9 hours.

Remove beef from slow cooker and shred. Stir lime juice into broth in slow cooker and return beef. Cook on low or warm 20-30 minutes longer.

Strain liquid from the beef and serve in tortillas with your choice of toppings, or how ever you like to serve it.

Serves 8

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