AuthorJulia ForesekCategorybeef, Main Course, Mexican, Slow Cooked & Braised DishesDifficultyAdvancedPrepare the Meat:
Trim any excess fat from the beef or lamb and cut into large chunks.
Make the Marinade:
In a blender, combine the garlic, chipotles in adobo, green chiles, onion, lime juice, apple cider vinegar, cumin, oregano, salt, pepper, and cloves. Blend until smooth.
Slow Cook the Meat:
Place the meat in a slow cooker and pour the marinade over it. Add the bay leaves and pour in the beef broth.
Cover and cook on low for 8-10 hours, or on high for 6 hours, until the meat is very tender and falls apart easily.
Shred the Meat:
Remove the meat from the slow cooker and shred it with two forks. Discard the bay leaves.
Optionally, you can skim off the fat from the juices left in the slow cooker and return the shredded meat to the pot to soak up the juices for an additional 30 minutes on low.
Serve:
Serve the barbacoa in warm tortillas with onions, cilantro, and lime wedges. Provide salsa or guacamole on the side.
Ingredients
Directions
Prepare the Meat:
Trim any excess fat from the beef or lamb and cut into large chunks.
Make the Marinade:
In a blender, combine the garlic, chipotles in adobo, green chiles, onion, lime juice, apple cider vinegar, cumin, oregano, salt, pepper, and cloves. Blend until smooth.
Slow Cook the Meat:
Place the meat in a slow cooker and pour the marinade over it. Add the bay leaves and pour in the beef broth.
Cover and cook on low for 8-10 hours, or on high for 6 hours, until the meat is very tender and falls apart easily.
Shred the Meat:
Remove the meat from the slow cooker and shred it with two forks. Discard the bay leaves.
Optionally, you can skim off the fat from the juices left in the slow cooker and return the shredded meat to the pot to soak up the juices for an additional 30 minutes on low.
Serve:
Serve the barbacoa in warm tortillas with onions, cilantro, and lime wedges. Provide salsa or guacamole on the side.