Chipotle Barbacoa

Prep Time:
25 mins

Cook Time:
6 hrs 5 mins

Total Time:
6 hrs 30 mins

Servings:
6

Ingredients

Directions

Heat oil in a large skillet over low heat, gradually increasing heat to medium-high. Cook beef in hot oil until browned, about 10 seconds per side. Transfer beef to a slow cooker.

Combine chipotle peppers, apple cider, lime juice, garlic, cumin, serrano pepper, cayenne pepper, oregano, black pepper, garlic powder, salt, and cloves in a blender or food processor; blend until smooth. Pour over beef in the slow cooker.

Stir broth, onion, and bay leaves into the slow cooker.

Cook on Low until beef shreds easily with a fork, 6 to 8 hours. Remove beef from slow cooker and shred beef using 2 forks. Return shredded beef to the slow cooker and stir to combine with sauce before serving.

Cook’s Note

I cook everything extremely spicy, so adding cayenne and serrano peppers may be too spicy for you. If I was an average person, this measurement might be different. But written as is, this recipe is very hot!

Nutrition Facts (per serving)