Beef barbacoa
Ingredients:
– 2 lbs beef chuck roast
– 1/3 cup apple cider vinegar
– 1/4 cup lime juice
– 4 cloves garlic, minced
– 2 chipotle peppers in adobo sauce, chopped
– 1 tbsp ground cumin
– 1 tbsp dried oregano
– 1 tsp ground cloves
– Salt and pepper to taste
– Corn or flour tortillas, for serving
– Fresh cilantro, diced onions, lime wedges, for garnish
Directions:
1. In a slow cooker, combine apple cider vinegar, lime juice, garlic, chipotle peppers, cumin, oregano, cloves, salt, and pepper.
2. Add the beef chuck roast and turn to coat evenly with the marinade.
3. Cover and cook on low for 8 hours or until the beef is tender and easily shreds with a fork.
4. Remove the beef from the slow cooker and shred using two forks. Return the shredded beef to the slow cooker and stir to coat with the cooking juices.
5. Serve the barbacoa beef in warm tortillas, topped with fresh cilantro, diced onions, and a squeeze of lime juice.
Prep Time: 15 minutes | Cooking Time: 8 hours | Total Time: 8 hours 15 minutes
Kcal: 350 kcal | Servings: 6 servings
