Fall-apart barbacoa recipe perfect for taco night or your favourite dishes.
Beef can be so succulent when it's allowed to simmer for hours. By the time this barbacoa is ready to shred it's falling apart with little effort. It is perfect for tacos, fajitas, or any dish that would do with some tender stewed beef.
Though lamb meat is more traditional in barbacoa, but because it's being cooked for so long, tougher cuts of meat like the chuck roast work perfectly. I literally set this recipe in my slow cooker and forget about it until just before dinner. A few minutes spent shredding the beef is all it takes to get ready.
(Makes 12 servings)
4lb beef chuck roast, cut to fit slow cooker if necessary
1 tablespoon ground cumin
2 teaspoons dried oregano
2 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon ground cloves
1/2 teaspoon dried coriander
1 large sweet onion, diced
3 chipotle peppers in adobo sauce, finely diced
4 cloves garlic
juice of 2 limes
2 tablespoons apple cider vinegar
1 cup beef stock
3 bay leaves
In a small bowl combine the cumin, oregano, salt, pepper, cloves, and coriander. Mix well. Spread the spice mixture on to all sides of the beef then place the beef into the slow cooker.
Add onion, chipotle peppers, and garlic, fitting them around and over the meat.
In a mixing cup, combine the lime juice, vinegar, and beef stock, then pour over the meat. Tuck the bay leaves around the meat.
Cover and cook on low for 8 hours or longer, or on high for 4 to 5 hours, until the beef pulls apart easily with a fork.
Remove the meat from the slow cooker and shred using forks. Before placing the shredded beef back into the slow cooker, fish out and discard the bay leaves.
Serve from the slow cooker, or transfer to a platter. Enjoy in tacos, fajitas, or your favourite dishes.
Nutritional Information Per Serving:
total calories = 300 | total fat = 17.64g | saturated fat = 8.03g | cholesterol = 100mg | sodium = 367.33mg | net carbohydrates = 3.36g | dietary fibre = 0.57g | sugars = 1.73g | protein = 28.9g