Description
This easy crockpot recipe features tender barbacoa beef simmered with spices for flavorful tacos.
Ingredients
Scale
- 2–3 lbs beef chuck roast
- 1 cup beef broth
- 4 cloves garlic, minced
- 1 onion, diced
- 2 chipotle peppers in adobo sauce, chopped
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- Juice of 2 limes
- 2 bay leaves
- Tortillas for serving
Instructions
- Place the beef chuck roast in the crockpot.
- Add the beef broth, minced garlic, diced onion, chopped chipotle peppers, ground cumin, dried oregano, salt, black pepper, lime juice, and bay leaves.
- Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender and easily shreds.
- Remove the beef from the crockpot and shred it using two forks.
- Return the shredded beef to the crockpot and mix with the juices for added flavor.
- Serve the barbacoa beef in warm tortillas, topped with your favorite garnishes like cilantro, onion, and salsa.
Notes
For a spicier version, add more chipotle peppers. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Main
- Cuisine: Mexican
Nutrition
- Calories: 450
- Sugar: 2g
- Fat: 25g
- Carbohydrates: 5g
- Protein: 40g