The Communal Pantry
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The Communal Pantry
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Barbacoa

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By Karen Legg

Slow-cooked beef roast with chiles, lime, warm spices, brown sugar, and smoked beef tallow, shredded and mixed back into the cooking liquid until very moist.

BeefBarbacoaSlow CookerMexican-Inspired

Ingredients

  • 2+ lb beef roast
  • 4 cloves garlic, minced (or equivalent jarred minced garlic)
  • 1 chipotle pepper in adobo sauce
  • 1 can mild diced green chiles
  • 1 small onion, diced
  • 1/4 cup fresh lime juice
  • 1 1/2 tablespoons white wine vinegar
  • 1/2 tablespoon red wine
  • 3 bay leaves
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon chili powder
  • 2 teaspoons salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 3 tablespoons brown sugar
  • 1 teaspoon beef bouillon
  • 1 teaspoon tomato bouillon
  • 1 teaspoon MSG
  • 1/4 teaspoon ground cloves
  • 2/3 cup water
  • 1 tablespoon smoked beef tallow

Instructions

  1. Add the beef roast and all remaining ingredients to a slow cooker.
  2. Cover and cook on high for 3 1/2 hours, or until the beef is tender enough to shred.
  3. Remove and discard the bay leaves.
  4. Shred the beef.
  5. Mix the shredded beef thoroughly with the cooking liquid until very moist.

Notes

Nearly any beef roast cut will work well for this recipe. For a milder, non-spicy version, omit the chipotle in adobo and increase the smoked paprika to retain some smoky flavor.