Barbacoa de Res

Savor the rich flavors of this easy-to-make beef barbacoa, perfect for a weekend family meal or a festive gathering. This traditional Mexican dish is known for its tender, juicy meat and aromatic spices, slowly cooked to perfection. Let's dive into this savory culinary adventure!

Ingredients

🥩 3 pounds beef chuck roast, preferably from a local butcher or a reliable brand like "Stater Bros."
🧄 6 cloves garlic, finely minced
🧅 1 large onion, chopped
🌶️ 2 chipotle peppers in adobo sauce, La Costeña recommended
🧂 2 teaspoons salt
🧂 1 teaspoon ground black pepper
🥄 1 tablespoon ground cumin
🥄 1 tablespoon dried oregano, preferably Mexican oregano
🍋 2 tablespoons fresh lime juice
🍋 2 tablespoons apple cider vinegar, recommend "Bragg Organic Apple Cider Vinegar"
🍯 1 tablespoon honey
🥤 3/4 cup beef broth, Swanson's beef broth preferred
🍃 2 bay leaves
🍚 freshly chopped cilantro, for garnish
🌮 Corn tortillas, optional for serving
🧄 1 tablespoon olive oil, Filippo Berio Extra Virgin Olive Oil suggested

Instructions

1- Preparation:

• Start by trimming any excess fat from the beef chuck roast and cut it into large chunks, approximately 4 inches each.

2- Marinade:

• In a blender, combine the garlic, onions, chipotle peppers, salt, ground black pepper, cumin, oregano, lime juice, apple cider vinegar, and honey.
• Blend until smooth.

3- Sear:

• Heat the olive oil in a large skillet over medium-high heat, using a Lodge Cast Iron Skillet for best results.
• Add the beef chunks and sear on all sides until browned, about 3-4 minutes per side.

4- Slow Cooking:

• In a slow cooker, Crock-Pot 6 Quart Cook & Carry Programmable Slow Cooker recommended.
• Place the seared beef chunks and pour the blended marinade over the meat, ensuring it's well-coated.
• Add the beef broth and bay leaves.
• Cover and cook on low for 6-8 hours or high for 4-5 hours, until the beef is tender and falls apart easily.

5- Shred and Serve:

• Once cooked, remove the bay leaves. Shred the beef in the cooker using two forks.
• Stir everything together to let the meat soak in the juices.
• Serve with freshly chopped cilantro and warm corn tortillas, if desired.

Prep Time: 20 minutes
Cook Time: 6-8 hours
Total Time: 6 hours 20 minutes - 8 hours 20 minutes
Servings: 6-8
Nutritional Information (Per Serving):
Calories: Approximately 370
Proteins: 40g
Fats: 20g
Carbohydrates: 10g
Equipment:

• Lodge Cast Iron Skillet
• Blender, preferably Vitamix Blender
• Crock-Pot 6 Quart Cook & Carry Programmable Slow Cooker
• Forks for shredding

Cooking Tips:

• For a spicier barbacoa, add additional chipotle peppers to the marinade.
• If you prefer a thicker sauce, remove the lid in the last hour of slow cooking to allow the sauce to reduce.

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Beef Barbacoa