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Shredded beef barbacoa with lime wedges and fresh cilantro on a rustic white plate. Perfect for tacos or burritos.

Barbacoa

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Main Course
Cuisine Mexican
Servings 8 servings
Calories 439 kcal

Ingredients
  

  • 4 pounds beef chuck roast cut into 2 1/2-inch chunks
  • 1 large yellow onion diced
  • 3 chipotles in adobo sauce finely diced
  • 2 tablespoons adobo sauce
  • 5 cloves garlic minced
  • 4 tablespoons fresh lime juice
  • 4 teaspoons ground cumin
  • 3/4 tablespoon dried oregano
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon ground cloves
  • 1/2 cup beef stock
  • 1/3 cup water
  • 3 bay leaves
  • Fresh chopped cilantro for serving
  • Lime wedges for serving

Instructions
 

  • Place beef, onion, chipotles, adobo sauce, garlic, lime juice, cumin, oregano, salt, black pepper, and cloves in the slow cooker.
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  • Mix well to ensure the beef is evenly coated with the spices.
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  • Pour beef stock and water over the mixture and add bay leaves.
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  • Cover and set the slow cooker on low for 8 hours, until the beef is tender and shreds easily.
  • Remove the beef from the slow cooker and shred using two forks.
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  • Return the shredded beef to the slow cooker, stir to mix with the juices, and let it sit for an additional 10 minutes to soak up the flavors. Remove bay leaves.
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  • Serve hot with fresh cilantro on top and lime wedges for squeezing.

Nutrition

Calories: 439kcalCarbohydrates: 5gProtein: 44gFat: 27gSaturated Fat: 12gSodium: 1634mgFiber: 1g
Keyword Barbacoa
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