🌮 Slow Cooker Beef Barbacoa

Ingredients

• Beef

• 3 lb Beef chuck roast, cut in 3-inch chunks
• 1½ tsp Table salt

• Sauce

• 1 Yellow onion, chopped
• 5 clove Garlic
• 1 can Diced green chiles
• 2 tbsp Apple cider vinegar
• 2 tbsp Lime juice (bottled)
• 1 tbsp Chili powder
• 2 tsp Ground cumin
• 1 tsp Dried oregano
• ¼ tsp Ground cloves
• 1 cup Beef broth
• 2 leaf Bay leaves

• To serve

• 16 Corn tortillas
• ½ cup Fresh cilantro, chopped
• ½ Yellow onion, finely chopped
• 2 Lime, cut in wedges (optional)

Nutrition

Steps

You’ll need: slow cooker (6-quart), blender, 2 forks, instant-read thermometer.

1. Season the beef chunks with the salt and put them in the slow cooker.
2. Blend the onion, garlic, green chiles, vinegar, lime juice, chili powder, cumin, oregano, cloves and broth until smooth. Pour over the beef and tuck in the bay leaves.
3. Cover and cook on low 8 to 9 hours or high 5 to 6 hours. The beef is safe at 145°F, but chuck shreds only after long cooking, when a fork twists through it easily.
4. Remove the bay leaves. Shred the beef with two forks right in the cooker and stir it into the juices.
5. Warm the tortillas and serve the beef with cilantro, onion and lime wedges.

🌡 Safe temperaturesBeef, pork or lamb steaks, chops and roasts 145°F with a 3-minute rest. Check the thickest part with a food thermometer (USDA). More on food safety.