Beef Barbacoa (Barbacoa de Res) Recipe

In a large skillet, heat some oil over medium heat. Add the beef chunks and brown them on all sides. Remove beef from skillet and transfer to a slow cooker.

In the same skillet, add the sliced onions and minced garlic. Sauté until fragrant and translucent. Transfer the onions and garlic to the slow cooker.

Add the chopped chipotle peppers, cumin, oregano, smoked paprika, salt, and black pepper to the slow cooker.

Pour in the beef broth and lime juice. Stir everything together.

Cover the slow cooker and cook on low heat for 4 hours, or until the beef is tender and easily shreds with a fork.

Once cooked, remove the beef chunks from the slow cooker and shred using two forks.

Return the shredded beef to the slow cooker and mix it with the cooking liquid.

Serve the Beef Barbacoa warm, garnished with fresh cilantro, and with warm tortillas on the side.