Slow Cooker Barbacoa Beef
The best, classic, easy slow cooker barbacoa beef recipe, homemade with simple ingredients. Tender beef melts in your mouth. Packed with chipotle peppers and adobo sauce.
Yield: People
Ingredients
- 4 pound Chuck roast , Cut into large cubes, Brisket can also be used
- 1 cup Onion, Finely chopped
- 1 cup Beef broth, Low sodium
- 2 tbsp Lime juice
- 2 tbsp Apple cider vinegar
- 4 cloves Garlic, Minced
- 1-2 Bay leaves
- Salt, To taste
- 1 tsp Pepper
- 1 tbsp Oregano , Dried, Preferably Mexican oregano
- 1 tbsp Cumin powder
- 3 Chipotle peppers in adobo sauce, Must add 1 tbsp canned adobo sauce too
- 1 can Green chiles, 4 oz. can
- 1-2 tbsp Cilantro, Fresh, Roughly chopped, For topping
Instructions
- Cover and cook on low heat for 6-8 hours. You can cook on high heat for 3-4 hours but the best results come from low and slow cooking.
- Remove and discard bay leaves.
- Shred with 2 forks and toss everything together.
- Garnish with finely chopped cilantro. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 420kcal, Carbohydrates: 2g, Protein: 44g, Fat: 26g, Saturated Fat: 11g, Trans Fat: 2g, Cholesterol: 156mg, Sodium: 192mg, Potassium: 795mg, Fiber: 1g, Sugar: 1g, Vitamin A: 62IU, Vitamin C: 2mg, Calcium: 63mg, Iron: 6mg