Barbacoa
If you’ve ever eaten the barbacoa from Chipotle then you know how addictive it can be. It’s tender and juicy and spicy. Soooo good! Now you can have it any time you want. It’s easy peasy to make since you can throw it in the crock pot (gotta love that). And an added bonus, the house smells yummy all day or when you get home. Delicioso!
I typically make these yummy Barbacoa Street Tacos or enchiladas, but would easily be great on a salad as well. Let your imagination run wild!
Barbacoa
Ingredients
- 3-pounds beef chuck roast, 3-inch chunks
- ½ cup beef stock (I’ve used chicken and vegetable stock and all work great)
- ½ cup beer
- 2 tablespoons apple cider vinegar
- 3 cloves garlic
- 2-4 chipotle chilis in adobo sauce, finely chopped
- 2 tablespoons adobo sauce
- 2 teaspoons in cumin
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 lime, juiced
- 1 teaspoon pink Himalayan salt
Instructions
- Add all ingredients to the crock pot and cook 6-8 hours on low or 4-6 hours on low. Stirring occasionally.
- Shred barbacoa with fork, stir in lime juice and season to taste with salt and pepper.
- Optional – can brown in a pan over medium-high heat for 3-5 minutes to crisp it up a bit.