How To Make Beef Barbacoa (Barbacoa de Res)
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Serves:
Ingredients
- 2 pounds beef chuck roast, cut into chunks
- 1 onion, sliced
- 4 cloves of garlic, minced
- 2 chipotle peppers in adobo sauce, chopped
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth
- 2 tablespoons lime juice
- Fresh cilantro, for garnish
- Warm tortillas, for serving
Instructions
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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.
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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.
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Add the chopped chipotle peppers, cumin, oregano, smoked paprika, salt, and black pepper to the slow cooker.
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Pour in the beef broth and lime juice. Stir everything together.
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Cover the slow cooker and cook on low heat for 4 hours, or until the beef is tender and easily shreds with a fork.
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Once cooked, remove the beef chunks from the slow cooker and shred using two forks.
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Return the shredded beef to the slow cooker and mix it with the cooking liquid.
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Serve the Beef Barbacoa warm, garnished with fresh cilantro, and with warm tortillas on the side.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 1513mg
- Total Carbohydrates : 49g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 24g
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