A traditional Mexican way of eating barbacoa is having it served on warm corn tortillas with guacamole, fresh coriander, lime wedges, and salsa for added flavour
- 1.25 kg beef chuck roast (fat trimmed), cut into 5 cm chunks
- 4 cloves garlic, minced
- 2 chiptoles in adobo sauce, chopped (or more to taste)
- 1 small white onion, finely chopped (about 1 cup)
- ¼ cup fresh lime juice
- 1½ 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
- ¼ teaspoon ground cloves
- ½ cup beef stock or water
- 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 cover and 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.
See more in the Glossary