Barbacoa-Style Shredded Beef Recipe

The beef in this barbacoa dish is cooked in a slow cooker with a tasty barbacoa sauce until it is so soft that it falls apart and is easy to shred. Nachos, tacos, and burritos are all excellent candidates for this sauce, which is comparable to what you would receive at Chipotle.

Amazingly simple to prepare in your slow cooker, this barbacoa dish will leave you wanting more than anything in the world.

Ingredients

One beef chuck roast weighing three pounds, sliced into six to eight portions

• To taste, season with salt and ground black pepper

• 2 teaspoons of oil-based vegetable
• One-half cup of meat.
• A quarter cup of apple cider vinegar
• One-fourth of a cup of fresh lime juice
• a total of four chopped chipotle chiles in adobo sauce
• 5 garlic cloves, coarsely chopped
• 1 tablespoon of cumin that has been ground
• Oregano, dry, is one spoonful.
• 1.25 milligrams of ground cloves
• The three big bay leaves
• Add salt and pepper to all sides of the meat pieces, and then season them.

Directions

Step 1

With a big skillet, bring the oil to a temperature of medium-high. Beef should be cooked and stirred in batches for four to five minutes per batch until it has a browned appearance. Place the meat that has been browned in a slow cooker.

Step 2

In a bowl, thoroughly mix the following ingredients: broth, vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves. Mix until everything is completely incorporated. Apply salt and pepper to the mixture, then pour it over the meat that is already in the slow cooker. Incorporate the bay leaves.

Step 3

Cook on Low for eight to ten hours, or until the meat is tender when pierced with a fork. Throw away the bay leaves. Once the meat has been removed from the cooker, shred it using two forks.

Step 4

When you return the beef to the slow cooker, swirl it so that the sauce coats it. At the very least, allow the marinade to sit for ten minutes before served.

Nutrition Facts (per serving)