Beef Barbacoa
Servings: 6
Ingredients
2 ½ lbs. boneless beef chuck roast, cut into 2-inch cubes and trimmed of fat
½ cup water
½ medium yellow onion, sliced
6 garlic cloves, minced
3 tbsp tomato paste
1 lime, juiced (~2–3 tbsp)
3 bay leaves
¼ tsp black pepper
pinch of ground chipotle powder (optional)
pinch of ground cloves
1 tbsp cumin, ground
1 tbsp oregano
¾ tsp fine salt, plus more to taste
Directions
Place the cubed chuck roast in the bottom of a slow cooker.
Add the water, onion, garlic, tomato paste, lime juice, bay leaves, black pepper, chipotle powder, cloves, cumin, oregano, salt.
Cover and look on low heat for 7 hours (or high for 3 ½ hours) or until the meat is tender and shreds easily.
Remove meat to a clean platter or shallow dish using a slotted spoon. Shred the beef with two forks, then return the shredded beef to the slow cooker and stir it into the liquid.
Taste and season with additional salt and pepper as needed.
Notes
Store leftovers in a covered container in the refrigerator for up to 4 days and in the freezer for long storage (up to 6 months).