Barbacoa

5 from 1 vote

Barbacoa is a slowly cooked and richly spiced shredded beef dish with warming spices. I like to serve it atop shredded coleslaw mix, with cilantro, and a swirl of sour cream. If you’re avoiding dairy, then some cilantro garlic sauce would be excellent in place of the sour cream.

Course Main Course

Cuisine Mexican

Keyword beef, dairy-free, dinner, easy, egg-free, Latin American, lunch, mexican, nut-free

Prep Time 10

Cook Time 8

Total Time 8 10

Servings

Calories 430kcal

Author Jenny Ross

Ingredients

3 1/2 pounds beef chuck roast cubed
5 cloves garlic minced
2-4 chipotles in adobo sauce chopped (use the lower amount if you are sensitive to heat), omit for nightshade-free
1/2 white onion chopped fine
1/4 cup apple cider vinegar
3 tablespoons coconut aminos
3 bay leaves
1 tablespoon ground cumin (heaping tablespoon), double if omitting chilis
1/2 tablespoon dried Mexican oregano or regular oregano
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
2 teaspoons salt
1/2 teaspoon black pepper fresh ground
1 cup chicken stock
2 tablespoons fresh lime juice

Get Recipe Ingredients

Instructions

Combine everything except lime juice in a slow cooker. Cook on high for 4-6 hours in the slow cooker, or 8-9 hours on low in the slow cooker. Remove the bay leaves and shred the beef with with two forks. Stir in lime juice and season to taste with more salt and pepper.

Notes

If the stewing liquid is thinner than you like, you can strain out the meat and boil the liquid to reduce it. Serve with desired toppings.

You can use a pressure cooker if you like, though the results will be less tender. Simply cook on high for 1 hour.

Nutrition per serving with an added 1 cup of coleslaw mix and 1 tablespoon sour cream: Calories: 471 cal, Carbs: 9g, Fiber: 3g, Fat: 29g, Protein: 45g

Nutrition