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Slow-Cooker Barbacoa

GooseberryPatch's picture
Mexican BBQ at its best...and so easy in the slow cooker!
Ingredients
  Chuck beef roast 4 Pound
  Bay leaves 3
  Cider vinegar 1 Cup (16 tbs)
  Lime 2 Medium, juiced
  Chipotle peppers in adobo sauce 10 Gram, drained
  Garlic cloves 4 Medium, grounded
  Cumin 1 Tablespoon
  Dried oregano 1 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Pepper 1 1⁄2 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Chicken broth 1 Cup (16 tbs)
  Flour tortillas 8
For topping
  Colby jack cheese 1⁄2 Cup (8 tbs), shredded
  Lettuce 1⁄2 Cup (8 tbs), shredded
  Guacamole 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. In a large slow cooker, place roast and bay leaves.
2. In a food processor or blender, put together vinegar, lime juice, peppers, garlic and seasonings.

MAKING
3. Process the blender on high speed until the vinegar mixture is smooth.
4. Stream vinegar mixture and broth all over roast.
5. Put the lid on and cook on low setting for 6 to 8 hours, until roast is fork-tender.
6. Remove the chuck roast on a platter, discard the bay leaves and using 2 forks, shred beef and return to juices in slow cooker to keep warm.

SERVING
7. Serve on bed of rice or on tortillas with desired toppings.

TIPS
Barbacoa can also be served with lime cilantro rice or can be placed between buns and serves as sandwich.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Preparation Time: 
25 Minutes
Servings: 
8

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