barbacoa style shredded beef

Barbacoa-Style Shredded Beef

Cuisine Recipes

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This barbacoa recipe cooks the hamburger in a delightful barbacoa sauce in the sluggish cooker until it's self-destruct delicate and simple to shred. It like you'd get at Chipotle's and ideally suited for nachos, tacos, and burritos.

Cooking Ingredients

    • 1 (3 pound) beef chuck roast, cut into 6 to 8 chunks

    • salt and ground black pepper to taste

    • 2 tablespoons vegetable oil

    • ½ cup beef broth

    • ¼ cup apple cider vinegar

    • ¼ cup fresh lime juice

    • 4 chipotle peppers in adobo sauce, chopped

    • 5 cloves garlic, chopped

    • 1 tablespoon ground cumin

    • 1 tablespoon dried oregano

    • ¼ teaspoon ground cloves

    • 3 large bay leaves

Cooking Direction

    Season meat pieces with salt and pepper on all sides.
    Heat oil in a huge skillet over medium-high intensity. Working in groups, cook and mix meat until seared, 4 to 5 minutes for every clump. Move carmelized meat to a sluggish cooker.
    Blend stock, vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves together in a bowl until very much consolidated. Season combination with salt and pepper and pour over meat in the sluggish cooker. Mix in sound leaves.

    Cook on Low until meat is fork-delicate, 8 to 10 hours. Dispose of sound leaves. Eliminate meat from the cooker and shred utilizing two forks.

    Return meat to the sluggish cooker and mix to cover with sauce. Let marinate for no less than 10 minutes prior to serving.