Description
This spicy crockpot barbacoa recipe with smokey chipotles, cloves, and tangy apple cider vinegar is the perfect filling for tacos.
Ingredients
Scale
- 4 lb. beef chuck roast, cut into large chunks
- 4 chipotle peppers (from a can of chipotle peppers in adobo sauce)
- 2 tablespoon of adobo sauce from chipotle pepper can
- 1 bunch cilantro, chopped
- 1 red onion, peeled and cut into large chunks
- 1 whole head of garlic, peeled and cloves smashed
- 1/4 cup lime juice
- 1/4 cup apple cider vinegar
- 1 tablespoon cumin
- 1 teaspoon ground cloves
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 2 teaspoon sea salt
- 3/4 teaspoon black pepper
- 1 1/2 cups beef bone broth
- 3 dry bay leaves
Instructions
- To a small bowl add, cumin, clove, smoked paprika, onion powder, salt and pepper. Sitr everything together.
- Add the beef chucks to a medium bowl and season with the spice blend. Toss with tongs to ensure that each piece is seasoned. Add the seasoned beef to the bottom of the crock pot.
- To a small food processor, add chipotle peppers, adobe sauce, cilantro, red onion, garlic, lime juice, and cider vinegar. Pulse a few times to roughly chop the mixture.
- Pour mixture over the beef and add in beef bone broth and bay leaves.
- Use tongs to move the meat around gently to combine everything. Put the lid on.
- Cook on HIGH 5 -5.5 hours.
- Remove the meat from the crock pot, place on a cutting board and shred with two forks.
- Place shredded beef in the back in the crock pot until ready to serve. Serve in the crock pot or on a large platter, be sure to ladle the cooking liquid over the top a few scoops at a time. You want the meat to hold the liquid but not swim in it.
Nutrition
- Serving Size: 1 cup
- Calories: 257
- Sugar: 1 g
- Sodium: 703 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 122 mg
