Barbacoa Beef made in the slow cooker with chipotles, lime, and spices for juicy, tender beef perfect for tacos and bowls.

Scale

3 pounds beef chuck roast (fat trimmed), cut into 2-inch chunks

4 cloves garlic, minced

2 chipotles in adobo sauce, chopped

1 (4-ounce) can diced green chiles

1 small white onion, finely chopped

1/4 cup fresh lime juice

2 tablespoons apple cider vinegar

3 bay leaves

1 tablespoon ground cumin

1 tablespoon dried Mexican oregano

2 teaspoons fine sea salt

1 teaspoon freshly-ground black pepper

1/4 teaspoon ground cloves

1/2 cup beef stock or water

1. Combine all ingredients in the slow cooker and toss gently.

2. Cover and cook on low for 6-8 hours or high for 3-4 hours until tender.

3. Shred the beef with two forks inside the slow cooker.

4. Toss shredded beef with juices and let soak for 10 minutes.

5. Remove bay leaves and serve warm.

Adjust chipotle quantity for desired spice level.

Store leftovers with juices to maintain moisture.