Barbacoa Beef

5 from 1 vote

A recipe for super tender shredded Barbacoa Beef that you can use for tacos, salads, enchiladas, taquitos, or basically any kind of Mexican meal!

Prep Time20

Cook Time8

Total Time8 20

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 325kcal

Author: The Food Charlatan

Ingredients

3 pounds beef eye of round or bottom round roast fat trimmed
5 cloves garlic
1/2 medium onion
1/2 lime about 2 tablespoons juice
2 chipotle chiles in adobo sauce* or more to taste
1 tablespoon ground cumin
1 tablespoon oregano
1/2 teaspoon ground cloves
salt and pepper
3 bay leaves
1 teaspoon oil
1 cup water

Instructions

Place garlic, onion, lime juice, cumin, oregano, chipotles, and cloves in a blender.
Trim all fat off meat and cut into 4 inch chunks. Season with salt and pepper and brown on high heat in 1 tsp oil. Add liquefied spices, water, bay leaves and simmer on low two hours in a pressure cooker. (I did this in the crock pot. Just put it all in and set it for high for 4-6 hours. You could do it on low for 8-10 hours.)You could also make this in a regular pot; you will have to double the cooking time to at least 4 hours or more, covered on low flame and add more water from time to time to make sure it doesn't dry out.
Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks, and discard the bay leaf. Return the shredded meat to the pot, adjust salt and cumin to taste (you may need to add more). Simmer for about 10 minutes to let the flavors penetrate.

Notes

*Rarely will you ever use a full can of chipotle chiles.

I always put the rest in a ziplock in the freezer and save them for later.

Nutrition

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