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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Barbacoa Beef (for tacos) Recipe

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This recipe for Barbacoa Beef (for tacos) is from The Wong Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs chuck roast (fat trimmed), cut into 2 inch chunks
4 cloves garlic, mince
2 chipotles in adobo sauce, chopped (or more to taste)
1 (4 ounce) can chopped green chiles
1 small white onion, finely chopped (about 1 cup)
1/4 c fresh lime juice
2 Tbsp apple cider vinegar
3 bay leaves
1 Tbsp ground cumin
1 Tbsp dried Mexican oregano (or regular oregano)
2 tsp salt
1 tsp pepper
1/4 tsp ground cloves
1/2 c beef broth or water
Directions:
Directions:
Combine all ingredients in the bowl of a slow cooker. Toss gently to combine. Cover and cook on low or 6-8 hours, or on high 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.
Using two forks, shred the beef into bite sized pieces inside the slow cooker. Toss the beef with the juices, then cover and let the Barbacoa beef soak up the juices for an extra 10 minutes. Remove the bay leaves. Use a pair of tongs or slotted spoon to serve the Barbacoa beef. If not using immediately, refrigerate the Barbacoa beef with its juices in a sealed container for up to 5 days. Or freeze it for up to 3 months.
Recommended for making tacos. Add radishes, green onion, fresh chopped cilantro, and lettuce for toppings using corn tortillas. May also top with cheese.
Personal Notes:
Personal Notes:
Megan fixed this and made tacos. This is delicious!

 

 

 

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