Barbacoa

Rich, tender, and full of slow-cooked flavor - perfect for feeding a crowd or stocking your fridge for the week. The beef cooks down until easily shredded and endlessly versatile, ready to be tucked into tacos or taquitos, piled onto salads, or served over rice and veggies. It’s ideal for batch cooking - a flavor-packed base you can make once and enjoy in countless ways.

Serves: 8 | Time: 1.5 to 8 hours

Ingredients

• 1 1/2 - 2 lbs beef chuck roast

• 1/2 cup beef broth

• 2 Tbsp apple cider vinegar

• 2 Tbsp lime juice

• 3 cloves (1 Tbsp) garlic, minced

• 2 tsp cumin

• 2 tsp smoked paprika

• 1 tsp dried oregano

• 1 tsp chili powder

• Salt & pepper, to taste

• 2 bay leaves

Instructions - Slow Cooker

1. Cut the meat into large chunks, about 3 inch cubes.

2. Add all ingredients to a slow cooker. Stir to coat the meat.

3. Cook on low for 6-8 hours or high for 4-5 hours.

4. Remove and dispose of the bay leaves.

5. Remove the meat, shred, then return to the pot.

6. Let the meat rest in the cooking liquid for 10 minutes.

7. Remove the meat from the cooking liquid.

8. Serve and enjoy!

Instructions - Instant Pot

1. Cut the meat into large chunks, about 3 inch cubes.

2. Add all ingredients to an instant pot. Stir to coat the meat.

3. Seal and cook on the meat/stew setting, high pressure for 50 minutes.

4. Depressurize naturally for 10-15 minutes then vent the remaining pressure.

5. Remove and dispose of the bay leaves.

6. Remove the meat, shred, then return to the pot.

7. Cook on the sauté setting for 10 minutes..

8. Remove the meat from the cooking liquid.

9. Serve and enjoy!