Beef chuck slow-cooked in a smoky blend of chipotle peppers in adobo, garlic, cumin, oregano and fresh lime until it falls apart. Shred it right in the juices and pile it into tacos, burrito bowls or nachos.
Recommended for this recipe
Fits a 3 lb chuck roast and keeps it warm when cooking is done.
The smoky, spicy base that gives barbacoa its signature flavor.
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Ingredients
- 3 lb (1.4 kg) beef chuck roast, cut into large chunks
- 2 teaspoons salt
- 1 small onion, chopped
- 4 garlic cloves
- 3 chipotle peppers in adobo, plus 2 tablespoons adobo sauce
- Juice of 2 limes
- 1 tablespoon apple cider vinegar
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1/2 teaspoon ground cloves
- 3/4 cup (180 ml) beef broth
- 3 bay leaves
- Corn tortillas, onion, cilantro and lime for serving
Instructions
- Season the beef with salt and place in the slow cooker.
- Blend the onion, garlic, chipotles, adobo sauce, lime juice, vinegar, cumin, oregano, cloves and broth until smooth.
- Pour the sauce over the beef and tuck in the bay leaves.
- Cook on low 8 to 10 hours or high 5 to 6 hours, until the beef shreds easily.
- Remove the bay leaves, shred the beef in the juices and serve in tortillas with onion, cilantro and lime.
Tips for the best results
For deeper flavor, sear the beef chunks in a hot skillet before adding them to the slow cooker. Leftovers freeze well in their juices for up to 3 months.
Nutrition per serving
Daily values are based on a 2,000-calorie diet.
Estimated values per serving of meat, without tortillas.
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Blends the chipotle sauce perfectly smooth in seconds.
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