Easy Slow Cooker Barbacoa Recipe

Ingredients

• 2 lb. chuck roast
• 3 chipotles in adobo
• 1 tablespoon adobo sauce
• 1 onion
• 5 cloves garlic
• 2 limes
• 2 teaspoons cumin
• 1 tablespoon Mexican oregano
• 2 teaspoons salt
• freshly cracked black pepper
• splash of water
• 12-16 corn tortillas
• 1 cup pickled onions
• freshly chopped cilantro

Instructions

1. 1

   Trim off any excess bits of fat from the meat and cut into 2-3 inch chunks.

2. 2

   Add the meat to the slow cooker along with: 3 minced chipotles in adobo, 1 tablespoon adobo sauce, 1 chopped onion, 5 minced garlic cloves, 2 teaspoons cumin, 1 tablespoon Mexican oregano, 2 teaspoons salt, freshly cracked pepper, the juice of 2 limes, and a splash of water.

3. 3

   Give everything a quick stir and cook in the slow cooker on low for 6-8 hours or on high for 4 hours. When the beef pieces are fully cooked inside and fork tender they are done.

4. 4

   Use two forks or a spatula to shred the beef.

5. 5

   Let the shredded beef cook in the juices for an additional 10-15 minutes (this is the most important part!). You can also taste for seasoning at this point. I added another generous pinch of salt to this batch.

6. 6

   Once the beef has stewed in its own juices it is ready to be served. For a simple barbacoa taco, serve the beef in a warm corn tortilla with pickled onions and freshly chopped cilantro.

7. 7

   Store leftovers in their juices in an airtight container in the fridge.