3poundsbeef chuck roastfat trimmed, cut into 2-inch chunks
4clovesgarlicminced
2chipotles in adobo saucechopped
14-ounce can diced green chiles
1small white onionfinely chopped
1/4cupfresh lime juice
2tablespoonsapple cider vinegar
3bay leaves
1tablespoonground cumin
1tablespoondried Mexican oreganoor standard dried oregano
2teaspoonsfine sea salt
1teaspoonfreshly-ground black pepper
1/4teaspoonground cloves
1/2cupbeef stock or water
Instructions
Slow cook. Combine all ingredients in the bowl of a slow cooker. Toss gently to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.
Shred and toss. Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove the bay leaves.
Serve. Use a pair of tongs or a slotted spoon to serve the barbacoa beef and enjoy!
Notes
Storage instructions: Any leftovers can be stored (with their juices) in a food storage container in the refrigerator for up to 3 days, or frozen for up to 3 months.
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