This mexican Barbacoa recipe is easy to make in the slow cooker, and it’s SO flavorful and delicious! Perfect for burritos, tacos, salads, quesadillas and more.
Prep time: 10 MINUTES | Cook time: 250 MINUTES | Total time: 260 MINUTES
Yield: 0 ABOUT 8-12 SERVINGS
EQUIPMENT : Crock-Pot (6 Quart), Ground Cumin, Bay Leaves
INGREDIENTS
3 pounds beef chuck roast (fat trimmed), cut into 2-inch chunks
4 cloves garlic, minced
2 chipotles in adobo sauce, chopped
1 (4-ounce) can diced green chiles
1 small white onion, finely chopped
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar
3 bay leaves
1 tablespoon ground cumin
1 tablespoon dried Mexican oregano (or standard dried oregano)
2 teaspoons fine sea salt
1 teaspoon freshly-ground black pepper
1/4 teaspoon ground cloves
1/2 cup beef stock or water
