Beef Barbacoa an authentic Mexican dish can be enjoyed in so many ways. Such as in taco, burritos, or served on a plate with a side of rice and beans. Eating healthy should never be plain or boring. I’ve learned to eat in moderation and with no deprivation. Using the flexible dieting method has changed my way of eating for life.
This is one of those meals you can easily set to cook all day with no worry in your crockpot and still have dinner ready on time.
Barbacoa
This is great for large family gatherings. It also holds well in the fridge for a few nights. This recipe can be used in many different ways.
Equipment
- Crockpot
Ingredients
- 3 lbs chuck roast (fat trimmed) cut into 2-inch chunks
- 4 cloves garlic
- 2 chiles chipotles in adobo sauce
- 1 piece white onion
- 2 limes
- 2 tbsp apple cider vinegar
- 3 bay leaves
- 1 tsp ground cumin
- 1 tbsp dried oregano
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp ground cloves
- 1 cup beef broth or water
- 12 tortillas
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped cilantro
Instructions
- Add the meat into the crockpot, add the piece of onion and bay leaves. Then in a blender add all the ingredients except lime juice, chopped onion, and cilantro. Blend then strain over meat in crock-pot. Cook for 6-8 hours until beef is easily shredded. Warm up your tortillas, add beef, onion, cilantro, and lime juice. Enjoy!
