This smoky, spicy, fork-tender beef is so versatile you can use it in Tacos, Burritos, Enchiladas, Quesadillas, and Burrito Bowls with our Cilantro-Lime rice, whole pinto beans, and your favorite toppings!
Shredded cheese, lettuce, diced tomatoes, thinly sliced radishes, black olives, green onions, salsa, sour cream, guacamole, and fresh cilantro for sprinkling.
Instructions
Add olive oil to the bottom of a large pot or Dutch oven over medium high heat. Working in batches (do not over-crowd or the meat will steam not brown) brown all sides of the beef chunks. Transfer to the slow cooker; repeat until all pieces are browned.
Add the beef broth to the pot, deglazing the pan by scraping up the delicious bits from the bottom of the pan.
Add soy sauce, apple cider vinegar, lime juice, and chipotle peppers in adobe sauce; stir to combine.
Add spices - cumin, oregano, onion powder, salt, and black pepper; stir to combine.
Pour the liquid over the browned beef chunks, gently stir to coat.
Cover the slow cooker and cook on HIGH for 6 hours or LOW for 8 to 9 hours.
Shred meat with two forks.
Serve barbacoa beef in Tacos, Burritos, Enchiladas, Quesadillas, Burrito Bowls with our Cilantro-Lime rice, whole pinto beans, and your favorite toppings.