Slow-Cooker Barbacoa
325kcal
Ingredients
- 3 pounds beef chuck (pat the beef chuck dry with paper towels. Trim some but not all of the fat)
- 2 tablespoons vegetable oil
- salt and black pepper (to taste)
- 1 small onion (sliced)
- 6 garlic cloves (peeled and smashed)
- 1 tablespoon ground cumin
- 1 tablespoon Mexican oregano
- ¼ teaspoon ground cloves
- 3 pieces of chipotle peppers in adobo sauce
- ¼ cup freshly squeezed lime juice
- 2 tablespoons apple cider vinegar
- 1 cup beef broth
- 3 bay leaves
Method
- Cut the meat into 6 portions and season all sides with salt and black pepper.
- In a large Dutch oven or skillet, heat 1 tablespoon of oil over high heat until simmering. Cook 3 pieces of beef chuck until well-browned on all sides, about 6 minutes total. Transfer the meat to a slow cooker. Repeat process with remaining 3 pieces.
- Add onion and garlic into the pot. Stir frequently for 5-6 minutes over medium heat. Add cumin, cloves, oregano, chipotle peppers, and stirring constantly for 30 seconds.
- Add the remaining ingredients, except bay leaves. Scrape up the browned bits from the bottom of the pot. Simmer until the liquid is reduced by half over medium-high heat. Transfer the mixture to a blender and puree it.
- Pour the sauce over the meat then stir in bay leaves. Cover and cook on low for 8 hours or 3-4 hours on high.
- Remove the meat from the slow cooker then shred. Put the shredded meat back into a slow cooker. Toss the meat with juices and let it soak for at least 10 minutes on warm before serving. Adjust seasoning with salt and black pepper if needed.
Nutrition
Calories325kcalCarbohydrates4gProtein33gFat20gSaturated Fat9gPolyunsaturated Fat2gMonounsaturated Fat10gTrans Fat1gCholesterol117mgSodium289mgPotassium644mgFiber1gSugar1gVitamin A49IUVitamin C4mgCalcium57mgIron4mg
Notes
Cooking alternative: If you're running out of time, use only ½ cup of beef broth and throw all of the ingredients in the slow cooker. Cover and cook for 8 hours on low.
Meat alternatives: You can use brisket, oxtails, short ribs, or beef cheek.
Storing and reheating: Divide the leftover into small portions then place the leftover in small airtight containers. Properly stored, it can last up to 3 days in the fridge or up to 3 months in the freezer.
To reheat, transfer the leftover barbacoa to a pot, a small amount of broth, or water. Cook on medium-low heat until the internal temperature reaches 165°F before consuming.