Barbacoa
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
8 hrs
-
Servings
6
-
Calories
430 kcal
-
Course
Main Course
-
Cuisine
Mexican
Barbacoa
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This authentic barbacoa recipe is a simple slow cooker meal that makes the most tender, flavorful, delicious barbacoa beef.
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Ingredients
- 3 lbs chuck roast fat trimmed, cut into 2-inch chunks
- ½ cup chicken or beef broth or water
- 4 cloves garlic minced
- 2 chipotles in adobo sauce chopped (more if you like more heat)
- 1 small white onion chopped
- 3 tablespoons lime juice
- 2 tablespoons apple cider vinegar
- 2 bay leaves
- 1 Tablespoon ground cumin
- 2 teaspoons dried oregano
- ¼ teaspoons ground cloves
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- In a medium sized bowl, combine all the ingredients except the meat, and stir to combine.
- Place the meat in the slow cooker.
- Pour the sauce over the meat and gently toss to combine.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
- Shred the beef using 2 forks inside the slow cooker.
- Use a pair of tongs or a slotted spoon to serve the barbacoa.
- Refrigerate in the juices in a sealed container. It also freezes well.
Nutrition Information
Show Details
Serving
6g
Calories
430kcal
(22%)
Carbohydrates
4g
(1%)
Protein
44g
(88%)
Fat
26g
(40%)
Saturated Fat
11g
(55%)
Cholesterol
156mg
(52%)
Sodium
730mg
(30%)
Potassium
848mg
(24%)
Sugar
1g
(2%)
Vitamin A
140IU
(3%)
Vitamin C
6.1mg
(7%)
Calcium
66mg
(7%)
Iron
5.9mg
(33%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 430kcal | 22% |
| Carbohydrates | 4g | 1% |
| Protein | 44g | 88% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 156mg | 52% |
| Sodium | 730mg | 30% |
| Potassium | 848mg | 18% |
| Sugar | 1g | 2% |
| Vitamin A | 140IU | 3% |
| Vitamin C | 6.1mg | 7% |
| Calcium | 66mg | 7% |
| Iron | 5.9mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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