Barbacoa Recipe
8 hours
- 3 lb Beef brisket or chuck roast (trimmed and cut into 2 inch chunks)
- 1/2 cup Beef broth
- 2 medium Chipotle chiles in adobo
- 5 cloves Garlic
- 2 tbsp Apple cider vinegar
- 2 tbsp Lime juice
- 1 tbsp Dried oregano
- 2 tsp Cumin
- 2 tsp Sea salt
- 1 tsp Black pepper
- 2 whole Bay leaf
Instructions
- Combine the broth, chipotle chiles in adobo sauce, garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, and black pepper in a blender (everything except the beef and bay leaves). Puree until smooth.
- Place the beef chunks in the slow cooker. Pour the pureed mixture from the blender on top. Pour additional beef broth until meat is covered. Add the (whole) bay leaves.
- Cook for 4-6 hours on high or 8-10 hours on low, until the beef is fall-apart tender.
- Remove the bay leaves. Shred the meat using two forks and stir into the juices. Cover and rest for 5-10 minutes to allow the beef to absorb even more flavor. Use a slotted spoon to serve.