Barbacoa beef is a traditional Mexican dish that consists of slow-cooked beef that is cooked in its own juices to create a tender and succulent meal. The beef is usually cooked in a sealed container with herbs, spices, and other seasonings, such as garlic, peppers, cumin, and oregano. This cooking method creates a unique flavor and texture that is unlike any other beef dish. The beef is typically served in tacos, burritos, or with a side of rice, beans, and other toppings. Barbacoa beef is a popular dish that has become increasingly popular in the United States in recent years. It is a flavorful and hearty meal that is sure to please any crowd.
Ingredients
3 lb beef chuck roast
2 tbsp olive oil
1 1/4 cups beef broth
7 oz can of chipotle chilis in adobo
6 cloves of minced garlic
1 1/2 tbsp cumin
1 tsp dried oregano
3/4 tsp salt
1/2 tsp pepper
3 bay leaves
1/4 cup lime juice
Method
Cut roast in to 4 large pieces, trimming away any fat.
Add olive oil to a skillet and sear pieces of the roast over medium-high heat, in 2 batches, until browned on all sides. Transfer roast to a slow cooker.
In a blender puree the chilis and garlic in the beef broth.
Pour into a bowl and whisk in the cumin, oregano, salt, and pepper.
Pour over top of beef, add bay leaves, and cook on low for 8-9 hours.
Remove beef and bay leaves, if you can, from slow cooker, leaving broth, and shred the beef.
Stir lime juice into the broth in the slow cooker.
Return beef to slow cooker and cook on low an additional 30 minutes.
Remove beef from the slow cooker and strain.
Serve with tortillas and desired topings.
