Oh my goodness this beef is good. It’s meat to mimic Chipotle’s Barbacoa but I can’t say how close it gets because I usually choose the chicken or pork when I order a burrito. But I suspect it’s much much better because WOW, so much flavor! And tender and easy because you just throw it in the slow cooker. Beef roast slow-cooked with onion, garlic, smoky chipotle peppers, lime juice, cider vinegar, cumin, allspice, cloves, and oregano. We melted cheese over tortillas on the stove and then stuffed them full of the shredded beef, lettuce, onion, salsa, and guacamole, etc. And had this favorite Mexican Beans and Rice on the side. This recipes makes quite a bit of meat. Leftovers can be turned into freezer burritos to be enjoyed later.

Slow Cooker Barbacoa (Shredded Beef)

INGREDIENTS

3-4 lbs. beef rump or chuck roast
1/2 yellow onion
5 cloves garlic
3/4 cup chicken or beef broth
1 tsp. kosher salt
freshly ground black pepper
2-4 chipotle peppers in adobo (I use 3 for medium heat)
juice 1 lime
1/4 cup cider vinegar
1 Tbsp. cumin
2 tsp. Mexican oregano
1/2 tsp. allspice
1/4 tsp. ground cloves
1 bay leaf

for serving:
warm tortillas
cheese (Monterrey, Colby, or Pepper Jack)
shredded lettuce
diced tomato
guacamole or sliced avocado
sour cream
diced white onion
chopped cilantro
salsa or pico de gallo

DIRECTIONS

1. Trim beef of any fat and cut into several large chunks that will fit in your slow-cooker. Place the onion, garlic, broth, salt, pepper, chipotle peppers, lime juice, vinegar, cumin, oregano, allspice, and cloves in a blender or food processor and puree until smooth. Pour over the meat in the crock pot. Add the bay leaf. Cover and cook on high for ~6 hours or low for 8-10 hours, until the meat is fork tender.

2. Remove the meat from the sl0w-cooker and set aside to cool slightly before shredding. Return the meat to the slow cooker and toss with the juices (the more of the leftover juice you use, the spicier it will be). Season to taste with salt and freshly ground black pepper. Keep warm until ready to serve. Serve with warm tortillas and toppings.

Serves ~8.

(Adapted from The Lean Green Bean and Spicy Spoonful)