Barbacoa Shredded Beef
2-3 Pounds Beef Roast, cut into large cubes
4-6 cloves minced Garlic
1 small can chopped Green Chilies (Hot or Mild)
2-3 Chilies in Adobo Sauce, chopped
1 finely chopped Onion
1/4 Cup Lime Juice
2 Tablespoons Cider Vinegar
3 Bay Leaves
1 Tablespoon Cumin
1 Tablespoon Oregano
Salt and Pepper
1/2 Teaspoon ground Cloves
1/2 Cup Water or Broth
To save time the onion, garlic, green chilies, Adobo Chilies can all be pulsed together in a food processor fitted with the blade attachment to create a spicy pulpy mix.
Add the mined onion, garlic, chopped chilies and can of green chilies to the insert of a slowcooker. Add the broth/water, lime juice, vinegar, cumin, oregano, and cloves. Stir to blend everything together. Add the cubed beef chunks and season well with salt and pepper. Stir to cover the beef in the sauce. Add the bay leaves.
Cook on low for 5-8 hours, until beef is tender and shreds with a fork. Once beef is cooked, use a large strainer to remove the beef to a large bowl, shred with two sturdy forks. Ladle some of the cooking liquid back over the shredded beef to add flavor and keep it moist.
Use the shredded beef to make tacos with soft tortilla wraps, lettuce, cheese, veggies and sour cream. This is a really spicy recipe!!
Goes pretty well with roasted Corn on the cob!