Slow-cooked Beef Barbacoa

           Easy, Entrees, Recipes
Slow-cooked Beef Barbacoa
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1 ½ Tablespoons lime juice

1/2 – 1 chipotle pepper in adobo sauce

¼ sweet onion

3 cloves garlic

2 teaspoons cumin

1 teaspoon oregano-dried Mexican variety is the best

¾ teaspoon ground black pepper

¾ teaspoon salt

Dash of ground cloves

1 Tablespoon olive oil

2 lbs. beef cross-rib roast cut into 1 to 2 inch cubes

½ cup chicken broth

1 ½ bay leaves

2 Tablespoons honey, agave, or pure maple syrup


Combine the lime juice, vinegar, onions, chipotle peppers, garlic, cumin, oregano, black pepper, salt and clove in a blender and blend until smooth and creamy.

Cut the roast into smaller pieces and remove any excess fat.

In a large Dutch oven, heat 1 Tablespoon oil and cook each side of the meat pieces until lightly browned.

Empty contents of the Dutch oven into a crockpot. Pour the blended sauce over the meat and add in the chicken broth and bay leaves. Cover and cook on low about 6-8 hours. Until meat can be easily pulled apart with a fork.

Makes 6 servings