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Beef Barbacoa
Beef Barbacoa
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Prep Time:
25 minutes
Cook Time:
435 minutes
Total Time:
460 minutes
Elevate taco night with a flavorful slow cooker beef barbacoa using three peppers, garlic, beer, and lime for an intense taste experience.
Ingredients:
  • 2 Anaheim chile peppers
  • 1 poblano pepper
  • 8 dried chipotle chiles - stemmed, seeded, and halved
  • water to cover
  • 6 cloves garlic
  • 0.25 white onion
  • 2 cups beef broth
  • 1 (12 fluid ounce) can or bottle beer (such as Budweiser®)
  • 1 tablespoon sea salt
  • 1 tablespoon ground cumin
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried marjoram
  • 0.25 teaspoon ground allspice, or to taste
  • 1 lime
  • 1 (3 pound) chuck tender roast
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) and prepare a baking sheet lined with aluminum foil. Arrange Anaheim and poblano peppers on the baking sheet.
  • Place the peppers in the oven and let them roast until the skins are charred and bubbly, approximately 15 minutes.
  • Heat a dry skillet over medium-low heat. Cook chipotle peppers until fragrant, about 2 to 3 minutes. Cover peppers with enough water, raise heat to medium-high, and press them down with a heavy object to keep submerged. Simmer until tender, around 10 to 12 minutes.
  • Take out the Anaheim and poblano peppers from the oven and allow them to cool until they can be easily handled. Peel the peppers, discard the seeds, and finely chop them. Place the chopped peppers in a blender along with the chipotle pepper mixture, garlic, and onion. Blend until smooth.
  • Combine beef broth and beer in a slow cooker. Mix in the blended pepper mixture, salt, cumin, pepper, marjoram, and allspice. Squeeze lime juice into the slow cooker, then add the lime halves and the roast.
  • Slow cook for 5 hours. Shred the roast using 2 forks, then simmer for an additional 2 hours in the slow cooker. Serve directly from the slow cooker using tongs.

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