BEEF BARBACOA
BEEF BARBACOA
Ingredients
- 2 Tbsp vegetable oil
- 1 (1 ½ lb) beef roast, cut into 4 to 6 pieces
- ⅓ c apple cider
- 4 chipotle peppers in adobo sauce
- 3 Tbsp lime juice
- 4 cloves garlic
- 1 Tbsp + 1 tsp ground cumin
- 1 serrano chili pepper, chopped (Optional. You may also use a fresh jalapeno)
- 1 tsp ground cayenne pepper (Optional. If you like heat, add up to 1 Tbsp)
- 2½ tsp dried oregano
- 1 tsp ground black pepper
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp ground cloves
- 1 c chicken broth
- 1 small onion, finely chopped
- 3 bay leaves
Directions
Heat oil in a large skillet over low heat, gradually increasing heat to medium-high. Add beef chuck pieces; cook until browned, about 10 seconds per side. Transfer beef to a slow cooker.
Combine apple cider, chipotle peppers, lime juice, garlic, cumin, serrano pepper, cayenne pepper, oregano, black pepper, garlic powder, salt, and ground cloves in a blender or food processor; blend until smooth. Pour over beef in the slow cooker.
Stir chicken broth, onion, and bay leaves into the slow cooker.
Cook on Low until beef is fork-tender, 6 to 8 hours. Shred beef using 2 forks.
Use barbacoa and your favorite toppings to make your tacos, burritos or burrito bowl!