Description

A rich and flavorful Mexican-inspired beef barbacoa, made in the slow cooker for tender, fall-apart meat that’s perfect for tacos, burritos, or rice bowls.

Ingredients

2 lbs beef chuck roast, cut into large chunks
1 onion, chopped
4 cloves garlic, minced
2-3 chipotle peppers in adobo sauce, chopped
2 tbsp adobo sauce (from the chipotle peppers)
1/4 cup lime juice
1/4 cup apple cider vinegar
1 tbsp ground cumin
1 tbsp ground oregano
1 tbsp ground paprika
1 tsp ground black pepper
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/4 cup beef broth
Salt to taste

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Instructions

In a slow cooker, combine the beef chunks, chopped onion, and minced garlic.
In a bowl, mix together the chipotle peppers, adobo sauce, lime juice, apple cider vinegar, cumin, oregano, paprika, black pepper, cloves, and cinnamon.
Pour the spice mixture over the beef in the slow cooker, then add the beef broth and season with salt to taste.
Cover and cook on low for 8-10 hours, or until the beef is tender and can be easily shredded with a fork.
Once cooked, shred the beef with two forks, mixing it with the sauce in the slow cooker.
Serve the shredded beef in tacos, burritos, or over rice.

Notes

For a spicier dish, you can add more chipotle peppers or increase the amount of adobo sauce.
This recipe can also be made in an Instant Pot, cooking on high pressure for 60 minutes and natural releasing.
Leftover barbacoa can be stored in the refrigerator for up to 3-4 days or frozen for later use.