Slow Cooker Chipotle Beef Barbacoa
Servings: 8
Total Time: Active: 20 minutes Inactive: 24 hour
Ingredients
10 oz can chipotle in adobo
1 beer, lager or something light
1/2 lime cut into 4 wedges
1 onion, roughly chopped
1 TBSP dried cilantro
6 cloves garlic, peeled and crushed
2 tsp kosher salt
2 lb boneless chuck roast
Directions
1. Place all ingredients EXCEPT the beef into a zipper gallon bag. Seal it up and squish it around to "stir the ingredients".
2. Add the beef and seal the bag again. Place in fridge for 8 hours or overnight.
3. Using tongs place the beef into the slow cooker, flip it so the side that was down during marinating is now face up.
4. Pour the marinate over the beef. Pull out 1/2 of the chipotle peppers and discard. (Pull out all of them for milder spice or leave them all fire mouth beef)
5. Cover and cook on low for 8-10 hours.
6. Remove beef and allow to rest and cool for 10 minutes.
7. Shred the beef against the grain , removing and fatty pieces.
8. Add the beef back to the slow cooker. Server immediately of leave in slower cook on the WARM setting.
2. Add the beef and seal the bag again. Place in fridge for 8 hours or overnight.
3. Using tongs place the beef into the slow cooker, flip it so the side that was down during marinating is now face up.
4. Pour the marinate over the beef. Pull out 1/2 of the chipotle peppers and discard. (Pull out all of them for milder spice or leave them all fire mouth beef)
5. Cover and cook on low for 8-10 hours.
6. Remove beef and allow to rest and cool for 10 minutes.
7. Shred the beef against the grain , removing and fatty pieces.
8. Add the beef back to the slow cooker. Server immediately of leave in slower cook on the WARM setting.
Notes & Tips
This beef is great with rice or served as tacos.