Barbacoa Shredded Beef 🐂

Name: Barbacoa Shredded Beef
Total time: 120 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 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

Low and slow beef that melts into tender, savory strands, the foundation of epic tacos and burritos.

120 min · Comfortable · 420 cal · 54g protein · $3.00/serving · Mexican

Comfort Food Meal Prep

120minutes

8servings

420calories

54gprotein

$3.00per serving

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

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Instructions

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.