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Slow Cooker Shredded Beef Barbacoa Recipe

  • 3 chipotle peppers in adobo sauce
  • ½ bunch fresh cilantro
  • ½ white onion
  • 5 garlic cloves
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 2 teaspoons salt
  • 1 lime, juiced
  • ¼ cup apple cider vinegar
  • 3 pounds beef roast
  • 2 cups water
  • 3 dried bay leaves
Slow Cooker Shredded Beef Barbacoa Recipe

  1. In a food processor or blender, combine the 3 chipotle peppers (removed from the can with some adobo sauce), cilantro, onion, garlic, cumin, oregano, salt, the juice of one lime, and the apple cider vinegar. Blend until almost smooth.
  2. Trim the fat off of the piece of beef and cut it into pieces if necessary to fit it into the bottom of your slow cooker.
  3. Pour the homemade sauce on top and turn the meat once or twice so it is covered. Add 2 cups of water (it should cover the meat in liquid) and the bay leaves.
  4. Cook on low for 8 to 10 hours. Mine was perfect at 9 hours but it depends on the heat of your slow cooker. I recommend removing the meat from the slow cooker a half hour to an hour before serving time to shred the meat and return it to the sauce to soak up more flavor.

Slow Cooker Shredded Beef Barbacoa Recipe Slow Cooker Shredded Beef Barbacoa Recipe Reviewed by kuji hara on 3:00 AM Rating: 5

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