Slow Cooker Barbacoa

Slow Cooker Beef Barbacoa, photo by Mexican Please

Ingredients

  • FOR THE BEEF
  • 2POUNDS CHUCK ROAST
  • 3CHIPOTLES IN ADOBO
  • 1TABLESPOON ADOBO SAUCE
  • 1ONION
  • 5GARLIC CLOVES
  • 2LIMES
  • 2TEASPOONS CUMIN
  • 1TABLESPOON OREGANO (I USED MEXICAN OREGANO)
  • 2TEASPOONS SALT
  • FRESHLY CRACKED BLACK PEPPER
  • SPLASH OF WATER
  • FOR THE TACOS
  • 12-16CORN TORTILLAS
  • 1CUP PICKLED ONIONS
  • FRESHLY CHOPPED CILANTRO

  • Directions

    1. Trim off any excess bits of fat from the meat and cut into 2-3 inch chunks.
    2. Add the meat to the slow cooker along with: 3 minced chipotles in adobo, 1 tablespoon adobo sauce, 1 chopped onion, 5 minced garlic cloves, 2 teaspoons cumin, 1 tablespoon oregano, 2 teaspoons salt, freshly cracked pepper, the juice of 2 limes, and a splash of water.
    3. Give everything a quick stir and cook in the slow cooker on low for 6-8 hours or on high for 4 hours. When the beef pieces are fully cooked inside and fork tender they are done.
    4. Use two forks or a spatula to shred the beef.
    5. Let the shredded beef cook in the juices for an additional 10-15 minutes (this is the most important part!). You can also taste for seasoning at this point. I added another generous pinch of salt to this batch.



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