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A wonderful filling for tacos, burritos or enchiladas, this Mexican beef barbacoa is cooked all day in flavorful spices and gives it the perfect Mexican flavor and tenderness.
Slow Cooker Barbacoa Beef
Prep Time: 10 mins
Cook Time: 8 hrs
Total Time: 8 hrs 10 mins
Servings: 8 servings
2 Tbsp vegetable oil
4 pounds beef chuck roast, cut into large cubes
1 onion, diced
5 garlic cloves, minced
3-4 chipotle chilis in adobo sauce, finely diced
1 tablespoon ground cumin
1/2 tablespoon dried oregano
2 teaspoons salt
1 teaspoon black pepper
3/4 cup beef stock
2 tablespoons apple cider vinegar
1/4 cup fresh lime juice
1/4 teaspoon ground cloves
3 bay leaves
2 tablespoons chopped cilantro, for garnish
In a large skillet over medium-high heat, add the vegetable oil and sear the beef on both sides. Remove and place in slow cooker.
Add the rest of the ingredients, except the bay leaves, to the slow cooker. Toss gently to combine. Then add the bay leaves, and cover. Cook on low for 8-9 hours, or on high for 4-5 hours. Cooked beef should be tender and should fall apart easily when shredded with a fork. If it doesn't shred easily, cook for a little longer.
Remove beef from slow cooker and place on a cutting board. Using two forks, shred the beef into bite size pieces. Transfer shredded beef back into the slow cooker. Toss the beef with the juices, then cover and let the beef soak up the juices. Remove the bay leaves. Garnish with chopped cilantro and serve.
Calories: 430kcal, Carbohydrates: 5g, Protein: 44g, Fat: 26g, Saturated Fat: 11g, Trans Fat: 2g, Cholesterol: 156mg, Sodium: 884mg, Potassium: 855mg, Fiber: 1g, Sugar: 1g, Vitamin A: 334IU, Vitamin C: 4mg, Calcium: 62mg, Iron: 6mg
Nutrition information provided is an estimate and will vary based brands of ingredients used
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