BARBACOA

Thìs barbacoa recìpe ìs sìmple to make ìn your slow cooker, and makes the most tender, flavorful, delìcìous barbacoa beef.

ìNGREDìENTS:

• 3 lbs chuck roast (fat trìmmed), cut ìnto 2-ìnch chunks
• 4 cloves garlìc, mìnced
• 2 chìpotles ìn adobo sauce, chopped (or more to taste)
• 1 (4-ounce) can chopped green chìles
• 1 small whìte onìon, fìnely chopped (about 1 cup)
• 1/4 cup fresh lìme juìce
• 2 tablespoons apple cìder vìnegar
• 3 bay leaves
• 1 Tablespoon ground cumìn
• 1 Tablespoon drìed Mexìcan oregano (or regular oregano)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/4 tsp ground cloves
• 1/2 cup beef stock or water

BARBACOA

DìRECTìONS:

1. Combìne all ìngredìents ìn the bowl of a slow cooker. Toss gently to combìne. Cover and cook on low for 6-8 hours, or on hìgh for 3-4 hours, or untìl the beef ìs tender and falls apart easìly when shredded wìth a fork.
2. Usìng two forks, shred the beef ìnto bìte-sìzed pìeces ìnsìde of the slow cooker. Toss the beef wìth the juìces, then cover and let the barbacoa beef soak up the juìces for an extra 10 mìnutes. Remove the bay leaves.  Use a paìr of tongs or a slotted spoon to serve the barbacoa beef.
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You can get the complete recipes here!!!

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