Description
Slow cooker Barbacoa Beef made with chipotle peppers, garlic, lime, and spices. This Mexican shredded beef becomes tender, juicy, and perfect for tacos or bowls.
Ingredients
Scale
- 3 pounds beef chuck roast, trimmed and cut into chunks
- 4 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, chopped
- 1 can diced green chiles (4 oz)
- 1 small white onion, finely chopped
- 1/4 cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 3 bay leaves
- 1 tablespoon ground cumin
- 1 tablespoon dried Mexican oregano
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1/4 teaspoon ground cloves
- 1/2 cup beef stock or water
Instructions
- Trim fat and cut beef chuck roast into 2-inch chunks.
- Place beef into the slow cooker.
- Add garlic, chipotle peppers, green chiles, onion, lime juice, vinegar, bay leaves, cumin, oregano, salt, pepper, cloves, and beef stock.
- Toss gently to coat the beef with spices and liquids.
- Cover and cook on low for 6–8 hours or high for 3–4 hours until beef becomes tender.
- Shred beef using two forks directly in the slow cooker.
- Let the shredded beef sit in juices for 10 minutes.
- Remove bay leaves and serve.
Notes
- Allow shredded beef to soak in the cooking juices for extra flavor.
- Store leftovers with juices in the refrigerator up to 3 days.
- Freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 250 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 95mg