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Easy Chipotle Barbacoa Beef

Beef chuck cooks slowly in a smoky chipotle sauce until tender enough to shred. It is a practical make-ahead filling for tacos, bowls, and burritos.
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Prep Time 15 minutes
Cook Time 8 hours
Course: Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 3 pounds beef chuck roast
  • 1 tbsp olive oil
  • 3 chipotle peppers in adobo sauce
  • 1 tbsp adobo sauce
  • 4 garlic cloves
  • 1 cup low-sodium beef broth
  • ¼ cup fresh lime juice
  • 2 tbsp apple cider vinegar
  • 1 tbsp ground cumin
  • 2 tsp dried oregano
  • ¼ tsp ground cloves
  • 2 bay leaves
  • 1½ tsp salt
  • ½ tsp black pepper

Method
 

  1. Cut the beef into several large pieces, season them with salt and black pepper, and heat the olive oil in a skillet.
  2. Sear the beef for 2 to 3 minutes on each side, then transfer the browned pieces to the slow cooker.
  3. Blend the chipotle peppers, adobo sauce, garlic, broth, lime juice, vinegar, cumin, oregano, and cloves until smooth.
  4. Pour the sauce over the beef, add the bay leaves, and cook on low for 8 hours or on high for about 5 hours.
  5. Remove the bay leaves, transfer the tender beef to a board, and shred it using two forks.
  6. Return the shredded beef to the cooking liquid, stir well, and let it rest for 10 minutes before serving.