Best Barbacoa Beef

I make tacos almost every week, and we alternate between slow cooker chicken tacos, tilapia fish tacos, and this super easy barbacoa.
Taco night is always a big hit at my house, and my kids love to make their own Mexican food creations! I get tired of the same old ground beef tacos sometimes, and decided to add this easy and delicious slow cooker barbacoa beef to our dinner rotation. It’s super tender and flavorful meat that’s perfect for tacos, burritos, enchiladas, nachos, you name it! Best of all, the prep time is only 10 minutes. Add all the ingredients to your slow cooker, go about your day, and dinner will be waiting for you when you get home! How can you go wrong with that?

What kind of meat is barbacoa?

Typically in America, you’ll find that barbacoa is made with beef, although sometimes you’ll also see it made with lamb. In Mexico where this dish originated, it’s often made with goat meat!

How Do You Make Barbacoa Beef?

This recipe starts with fresh cubed beef. I use cubes of chuck roast, but you could also use brisket if you prefer, or even beef stew meat. The meat is seasoned with garlic, canned chipotle peppers and a variety of spices. The beef simmers in a slow cooker until it’s tender enough to be cut with a fork. When you’re ready to eat, simply shred the meat and serve.

Best Barbacoa Beef
So delicious! Family and friends favorite I blend all the ingredients instead of chopping (Save time) Also I use fresh jalapeño peppers instead of can

Total Time: 4 hours 20 min
Prep Time: 10 min
Cook Time: 4 hours 10 min

Ingredients:

•     3 lbs chuck roast (fat trimmed), cut into 2-inch chunks
•     1 (4-ounce) can chopped green chiles
•     2 chipotles in adobo sauce, chopped (or more to taste)
•     4 cloves garlic, minced
•     2 tablespoons apple cider vinegar
•     1/4 cup fresh lime juice
•     1 small white onion, finely chopped (about 1 cup)
•     3 bay leaves
•     2 teaspoons salt
•     1 Tablespoon dried Mexican oregano (or regular oregano)
•     1 Tablespoon ground cumin
•     1/2 cup beef stock or water
•     1/4 tsp ground cloves
•     1 teaspoon black pepper

Directions:

1. 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.
2. 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.
3. 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.

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