This barbacoa recipe is slow-cooked beef infused with the smoky taste of chipotle peppers. This classic Mexican dish is mouthwatering, flavorful, and perfect for piling on a tortilla!
Your favorite toppings: avocado, sour cream, diced onions, cotija cheese, cilantro, lime wedges, etc.
Instructions
Pour the broth or water into the bottom of the crockpot. Pat the beef down with a paper towel and then season with kosher salt and pepper. Place in crockpot.
Add the onion, peppers, green chiles, garlic, cumin and oregano over top. Place the bay leaves in.
Cover crockpot with a lid and cook on low for 8 hours, or until beef is fork tender and falls apart.
Remove bay leaves, then shred with two forks. Add lime juice. Allow juices to soak in for about 10-15 minutes before serving.
Notes
Storage: Store leftovers in a covered container in the refrigerator up to 4 days. You can also freeze the shredded meat in a freezer safe bag up to 3 months.