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Mexican, Slow Cooker | |
| 3 lbs chuck roast (fat trimmed) or beef cheek, cut into 2-inch chunks 4 cloves garlic, minced 2 chipotles in adobo sauce, chopped (or more to taste depending on size will be spicy) 1 (4-ounce) can chopped green chiles 1 small white onion, finely chopped (about 1 cup) 1/4 cup fresh lime juice 2 tablespoons apple cider vinegar 3 bay leaves 1 Tablespoon ground cumin 1 Tablespoon dried Mexican oregano (or regular oregano) 2 teaspoons salt 1 teaspoon black pepper 1/4 tsp ground cloves 1/2 cup beef stock or water Optional 4 tomatillos roasted or smoked and pureed | |
| Optional steps - * flour beef and sear on all side, this will give crunchie edges and a bit more flavor * if you dont like chunks of veggies, puree the garlic, chipotles, green chiles, and onion 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. 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. Use a pair of tongs or a slotted spoon to serve the barbacoa beef. If not using immediately, refrigerate the barbacoa beef with its juices in a sealed container for up to 5 days. Or freeze it for up to 3 months. | |
Excellent | |
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