Barbacoa
Ingredients
- 3 lbs beef chuck roast (fat trimmed), cut into 2-inch chunks
- 4 cloves garlic, minced
- 2 chipotles in adobo sauce, chopped
- 1 (4-ounce) can diced green chiles
- 1 small white onion, finely chopped
- ¼ C fresh lime juice
- 2 TBSP apple cider vinegar
- 3 bay leaves
- 1 TBSP ground cumin
- 1 TBSP dried Mexican oregano (or standard dried oregano)
- 2 tsp fine sea salt
- 1 tsp freshly-ground black pepper
- ¼ tsp ground cloves
- ½ C beef stock or water
Slow cook
- 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.
Shred and toss
- 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.
Serve
- Use a pair of tongs or a slotted spoon to serve the barbacoa beef and enjoy!