Beef Barbacoa is tender, flavorful, and so easy to make in a dutch oven or a slow cooker! Use this delicious meat in tacos, burritos, quesadillas, salads, and more!
5 pounds boneless beef chuck roast
1 chipotle pepper in adobo sauce (one pepper NOT the can!)
¼ cup apple cider vinegar
1 tablespoon cumin
2 teaspoons dried oregano
½ teaspoon allspice
2 teaspoons granulated garlic
2 cups beef stock
3 bay leaves torn in half
2 onions chopped
Salt and pepper to taste
Preheat oven to 300 ༠F. Generously season beef with salt and pepper.
In large dutch oven set over medium-high heat, brown the roast on all sides.
Make a spice paste by combining the chipotle pepper, vinegar, cumin, oregano, allspice, and garlic in a food processor. Mix until smooth.
Once the roast is browned, remove from heat and add the spice paste, along with beef stock, bay leaves and onions.
Wrap a sheet of aluminum foil over the top of the dutch oven, prick small holes in a few spots.
Place dutch oven in the oven and let meat cook until fork tender. About 5-6 hours.
When the roast is complete you can shred it with a fork. Remove bay leaves before serving.
Serve with shredded carrots, purple cabbage, radishes, and avocado over cauliflower rice or regular rice, corn wraps, etc.
*Note: This can also be done in a slow cooker.