This barbacoa recipe is simple to make in your slow cooker, and makes the most tender, flavorful, delicious barbacoa beef.
|3 pounds||beef chuck roast (fat trimmed), cut into 2-inch chunks|
|4 cloves||garlic, minced|
|2||chipotles in adobo sauces, chopped (or more to taste)|
|1 (4-ounce) can||chopped green chili|
|1||small white onion, finely chopped (about 1 cup)|
|1/4 cup||fresh lime juice|
|2 tablespoons||apple cider vinegar|
|1 tablespoon||ground cumin|
|1 tablespoon||dried mexican oregano (or regular oregano)|
|1 teaspoon||black pepper|
|1/4 teaspoon||ground cloves|
|1/2 cup||beef stock or water|
Combine all ingredients in the bowl of a 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 the bay leaves. Use a pair of tongs or a slotted spoon to serve the barbacoa beef.
If not using immediately, refrigerate the barbacoa beef with its juices in a sealed container for up to 5 days. Or freeze it for up to 3 months.