Barbacoa-Style Shredded Beef
Description
This barbacoa recipe makes tender, shredded beef in a spicy barbacoa sauce, and it's super easy to make with this slow cooker recipe. Great for tacos.
Ingredients
•
1 (3 pound) beef chuck roast, cut into 6 to 8 chunks
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salt and ground black pepper to taste
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2 tablespoons vegetable oil
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1/2 cup beef broth
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1/4 cup apple cider vinegar
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1/4 cup fresh lime juice
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4 chipotle peppers in adobo sauce, chopped
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5 cloves garlic, chopped
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1 tablespoon ground cumin
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1 tablespoon dried oregano
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1/4 teaspoon ground cloves
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3 large bay leaves
Directions
1
Season beef chunks with salt and black pepper on all sides.
2
Heat oil in a large skillet over medium-high heat. Add beef in batches; cook and stir until browned, 4 to 5 minutes per batch. Transfer beef to a slow cooker.
3
Combine broth, vinegar, lime juice, chipotles, garlic, cumin, oregano, and cloves in a bowl; season with salt and black pepper. Pour over beef in the slow cooker; stir in bay leaves.
4
Cover the slow cooker; cook on Low until beef is fork-tender, 8 to 10 hours. Discard bay leaves. Transfer beef to a cutting board; shred using two forks.
5
Return beef to the slow cooker; stir to coat with sauce. Set aside to marinate before serving, at least 10 minutes.