This shredded beef recipe, Beef Barbacoa, is easy make with a few ingredients.
When I first saw this recipe, it had me at how easy it is to make with four main ingredients and spices. The ingredients being beef, onion, beef broth and chile peppers. I did not even have to buy anything for this recipe which makes it a keeper for me. As I have mentioned before I do not like recipes that call for quarter teaspoon of a $10 ingredient that you may never use again or will expire before you use it again. I honestly feel like it is wasteful unless of course you can afford to do so.
Beef Barbacoa is a Mexican recipe that is slow cooked until you can shred the beef with a fork. This recipe would make my grandfather so happy, he firmly believes meat should be cooked so that even those people who are teeth challenged will be able to eat without any problems.
I used my slow cooker, which I love by the way. You can use a stovetop or oven but you would probably need to add more beef broth. I just dumped everything in the slow cooker and let it cook, until I had to shred the beef.
I served the beef on a tortilla wrap. Sadza, rice or any bread would work too.
Beef Barbacoa
Ingredients
- 2½-3 pounds beef chuck roast
- 3 tablespoons apple cider vinegar
- 2 tablespoons minced garlic
- 3 chile peppers roughly chopped
- juice of 1 lime 2-3 tablespoons
- ½ cup water or beef broth
- 4 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 bay leaves
- ¼ teaspoon ground cloves optional
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
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Combine all ingredients in the bowl of a slow cooker. Toss gently to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.
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Using two forks, shred the beef into bite-sized pieces. Remove the bay leaves. Serve immediately or store in a container in the fridge for 5 days or freeze.