Barbacoa Beef

Use this recipe to make a barbacoa – mexican shredded beef recipe that you can eat traditionally in tacos, add to salads, or even serve alongside roast vegetables. 

  • Prep Time: 10 Minutes
  • Crock Pot: 6-8 hours 


  • 3 lbs chuck roast or brisket
  • 1 small onion, finely chopped
  • 4 cloves garlic, minced
  • 2 – 4 chiptoles in adobo sauce, chopped
  • 1 (4-ounce) can chopped green chiles
  • 3 bay leaves
  • 1 Tablespoon ground cumin
  • 1 Tablespoon dried oregano
  • 1/4 tsp ground cloves
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1/2 cup broth or water
  • 2 tablespoons apple cider vinegar
  • 1/4 cup fresh lime juice


  • Combine ingredients in bowl of slow cooker and toss gently to combine.
  • Cover and cook on low for 6-8 hours, or until beef is tender and falls apart easily.
  •  Remove beef from slow cooker and break pieces apart on cutting board with fork.
  • Return beef to crock pot and toss with the juices
  • Remove bay leaves and serve



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