Slow-Cooker Beef Barbacoa


Yield: 4 to 6 servings

Slow Cooker Beef Barbacoa is flavored with smoked chipotles in adobo, fresh garlic and cilantro, and Mexican spices, resulting in a tender, juicy filling for tacos, burritos, and quesadillas, or a tasty topping for salads and rice bowls!  We automatically double the recipe and freeze leftovers.

2 pounds boneless beef roast
Salt & freshly ground black pepper
6 large cloves garlic
1/2 cup packed cilantro leaves
2 to 4 chipotle peppers in adobo, plus 2 tablespoons reserved sauce
2 tablespoons freshly squeezed lime juice
1 tablespoon tomato paste
1 tablespoon cumin
2 teaspoons chili powder
2 teaspoons garlic salt
1 teaspoon dried oregano
1 bay leaf
6 ounces beef broth
6 ounces Medium to Dark Mexican beer

Generously season beef roast on both sides with salt and freshly ground black pepper. Place in the bottom of a large slow cooker.

Rough chop garlic, cilantro leaves, and chipotle peppers.  In a mini or regular-sized food processor, pulse garlic, cilantro leaves, chipotle peppers plus adobo sauce, lime juice, tomato paste, cumin, chili powder, garlic salt, and oregano until almost a paste.

Spread half of chipotle mixture over the top of the roast. Carefully flip roast over and spread remaining mixture over other side. Pour beef broth and beer into the bottom of the slow cooker (without washing the chipotle mixture off the roast). Drop in bay leaf. Cover and cook on low for 8 - 10 hours.  (Or on high 4 - 6 hours.)

Remove roast to platter. Skim fat off top of cooking liquid, if necessary, and remove bay leaf.  Shred beef with two forks. Return to slow cooker, stir meat to soak up liquid, and reheat on Warm for 20 to 30 minutes. Serve as a filling for tacos, burritos, enchiladas, quesadillas, or on top of a rice bowl or salad. Refrigerate leftover meat in reserved cooking liquid.

Notes:  Adapted from:  http://www.fivehearthome.com

A Thyme for Everything

Lee's Summit