Beef Barbacoa
Beef Barbacoa, an all-family favorite Mexican recipe. First you slow cook your beef with a medley of spices until it’s falling-apart-tender and robust in flavor. Then the fun begins, as you personalize your wrap with toppings to satisfy your current craving.
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Recipe Alergies
Instructions
- 1.Heat avocado oil in a large skillet.
- 2.In a medium bowl, mix chili powder, chipotle powder, oregano, cumin and salts. Add beef and toss until evenly coated.
- 3.Add seasoned beef to skillet. Brown meat on all sides.
- 4.Transfer beef to slow cooker, and return skillet to stovetop.
- 5.Using the same skillet, add onion, garlic, and jalapeño and cook for about 2-3 minutes. Transfer to slow cooker.
- 6.Add 1/4 cup broth to skillet to dissolve any brown bits; add to slow cooker along with remaining broth.
- 7.Cover and cook on low for 8-10 hours or on high for 4-5 hours.
- 8.Transfer beef to a bowl and shred using two forks. Add enough of the cooking liquid to moisten.
- 9.Wrap in lettuce leaves or tortillas. Finish off with lime juice, cilantro, tomatoes, avocado, cabbage and sour cream.
Ingredients
- 2 tablespoons avocado oil
- 3 pounds boneless beef chuck roast, trimmed and cut into large pieces
- 1 tablespoon organic chili powder
- 2 teaspoons organic chipotle chili powder
- 2 teaspoons organic ground cumin
- 2 teaspoons organic oregano
- 1 teaspoon fine sea salt
- 1/2 teaspoon applewood smoked sea salt
- 1 cup chopped yellow onion
- 3 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped
- 3/4 cup beef broth or beef bone broth (Whole30-compliant)
- Butterhead lettuce, flour or jicama tortillas
- Garnish: fresh lime juice from wedges, cilantro, tomatoes, avocado, red onion, cabbage and sour cream
