Slow Cooker Mexican Shredded Beef (Barbacoa)

3 lb chuck roast

3 medium chipotle peppers from a can (you can find these in a can in the Latin American speciality foods section-if you're afraid of too much spice you can open the peppers and remove some of the seeds)

2 tbsp adobo sauce (this sauce comes in the same can that the chipotle pepper are packed in)

2 tbsp apple cider vinegar

juice from two limes (about 2½ to 3 tablespoons)

½ red onion cut into large chunks

6 medium cloves garlic (or about 2 tbsp refrigerated minced garlic)

1 tbsp dried oregano

2 tsp ground cumin

1 tsp smoked paprika

2 tsp chili powder

1 tsp Better than Beef Boullion base + ½ cup water (or ½ cup beef broth)

2 tsp kosher salt

2 bay leaves

Directions at theskinnyishdish.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer