Slow-Cooked Barbacoa Meat

This slow-cooked barbacoa meat recipe is a flavorful and tender dish that will melt in your mouth. Made with juicy beef, fragrant spices, and a hint of citrus, this Mexican-inspired dish is perfect for tacos, burritos, or simply enjoyed on its own. The meat is marinated overnight and then cooked low and slow until it becomes tender and flavorful. Serve it with warm tortillas, fresh toppings, and a squeeze of lime for a meal that is sure to impress.

Ingredients

• 3 lb beef chuck roast
• 4 cloves garlic, minced
• 1 onion, finely chopped
• 4 chipotle peppers in adobo sauce, finely chopped
• 2 tsp ground cumin
• 2 tsp dried oregano
• 1 tsp ground cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup apple cider vinegar
• 1/4 cup lime juice
• 1/4 cup orange juice
• 1/4 cup beef broth

Directions

1. In a large bowl, combine the minced garlic, chopped onion, chopped chipotle peppers, ground cumin, dried oregano, ground cloves, salt, black pepper, apple cider vinegar, lime juice, orange juice, and beef broth. Mix well to make a marinade.
2. Place the beef chuck roast in a slow cooker and pour the marinade over it. Make sure the meat is well coated. Cover the slow cooker and refrigerate overnight to allow the flavors to develop.
3. The next day, remove the slow cooker from the refrigerator and let it come to room temperature for about 30 minutes.
4. Set the slow cooker to low heat and cook the barbacoa meat for 6-8 hours, or until the meat is fork-tender and easily shreds. Make sure to turn the meat halfway through the cooking time.
5. Once the meat is cooked, remove it from the slow cooker and shred it using two forks. Place the shredded meat back into the slow cooker and mix it with the cooking juices to ensure it's well coated.
6. Serve the barbacoa meat in warm tortillas with your favorite toppings such as chopped onions, fresh cilantro, diced tomatoes, and a squeeze of lime juice.
7. Enjoy your delicious and tender barbacoa meat!

Interesting Facts