EASY BARBACOA RECIPE | perfect for tacos, burritos, bowls, and salads!

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork can be more affordable.

chipotle peppers

🥗Healthier: smoked paprika

💰Cheaper: canned jalapeños

Smoked paprika provides a similar smoky flavor.

Cut the beef chuck roast into large chunks, about three inches wide.

Add the beef chunks to the slow cooker and set aside.

Add one diced onion to the slow cooker.

Finely dice 3 to 4 chipotle peppers in adobo sauce and add them to the slow cooker.

Add 5 minced garlic cloves to the slow cooker.

Squeeze in 1/4 cup of fresh lime juice into the slow cooker.

Add 2 tablespoons of apple cider vinegar to the slow cooker.

Add 1 tablespoon of ground cumin, 1/2 tablespoon of dried oregano, 2 teaspoons of salt, 1 teaspoon of cracked black pepper, and 1/4 teaspoon of ground cloves to the slow cooker.

Pour in 3/4 cup of beef stock into the slow cooker.

Add 3 bay leaves to the slow cooker and mix everything together to distribute the spices.

Press the bay leaves down the sides to ensure they simmer in the liquid.

Cover the slow cooker and set it for 8 to 9 hours on low heat or 4 to 5 hours on high heat.

After cooking, use tongs to remove the barbacoa to a cutting board and shred the meat with two forks.

If the meat isn't falling apart, return it to the slow cooker and cook for another 30 minutes or more until tender.

Remove the bay leaves from the liquid and place the shredded barbacoa back in the slow cooker to absorb the juices.

Keep the slow cooker on the warm setting until ready to serve.

To make barbacoa tacos, place the barbacoa on a tortilla, add slices of avocado, fresh diced onion, fresh cilantro, and a squeeze of lime juice.

Optionally, add a dollop of sour cream to the tacos.

For a barbacoa bowl, add cilantro lime rice, shredded barbacoa, black beans, cooked corn, diced tomatoes, slices of avocado, a dollop of sour cream, and a sprinkle of fresh cilantro.

Cooking Techniques

Equipment Needed

Spice Level: