Barbacoa Shredded Beef
Low and slow beef that melts into tender, savory strands, the foundation of epic tacos and burritos.
Ingredients (serves 8)
- 4 lb Beef Roast chuck or brisket
- 8 Garlic cloves
- 2 tsp Cumin
- 1 tsp Oregano
- 1 Bay Leaf
- 1/4 tsp Cloves
- 3 Chipotle in adobo
- 1/2 cup Vinegar
- 1/2 Onion
- Salt and Pepper
Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.
Save this recipeInstructions
- 1
Blend garlic, cumin, oregano, bay leaf, cloves, chipotle peppers, and vinegar into a smooth paste.
- 2
Rub paste all over beef roast. Place in a large Dutch oven or slow cooker. Add 1 cup water.
- 3
Cover and cook on low heat (or 300°F oven) for 3.5 hours until fork-tender.
- 4
Remove meat and shred with two forks into bite-sized pieces.
- 5
Strain cooking liquid through a fine sieve. Skim fat if desired. Pour broth back over shredded beef.
- 6
Serve warm in corn tortillas with diced onion, fresh cilantro, lime wedges, and the cooking broth on the side.
