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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

  1. 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.
  2. 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.