Slow Cooker Barbacoa

Slow Cooker Barbacoa

3 pounds beef roast, top round, eye of round

Kosher salt

Extra-virgin olive oil

Fresh ground pepper

2 bay leaves


1 white onion, chunked

6 cloves garlic, peeled

4 tsp ground cumin

1 1/2 Tbsp dried Mexican oregano

1/8 tsp ground cloves

4 chipotle peppers (from a can of chipotle packed in adobo sauce)

1 Tbsp adobo sauce

1/4 cup cilantro leaves  (optional)

2 Tbsp vinegar - cider, red wine or rice

1/2 tsp kosher salt

1 cup chicken broth

1/4 cup fresh lime juice

Prepare the roast:  Trim fat.  Cut the roast into large chunks.  Sprinkle all sides with salt and pepper.  Set aside.

Prepare the sauce:  In a food processor or blender combine the sauce ingredients.  Blend until smooth.  Set aside.

Heat 2 tablespoons of olive oil in a heavy bottom skillet or pot.  Sear all sides of the beef chunks. Do not crowd the meat as you want it nicely browned, not steamed...yet.  :-)  When browned, remove the pieces of meat to the slow cooker.

Pour the sauce over the meat.  Add the bay leaves.  Cook on high for 6 hours.

After five hours, use two forks to check the meat to see if it is shredding.  If so, remove it from the slow cooker and pull the meat apart, remove any pieces of fat.  Place the shredded beef back into the slow cooker.  Stir to cover the meat with the sauce.  Continue cooking for another hour on warm.

Serve in warm tortillas.  Garnish with cotija cheese, radishes, pickled onions, thinly sliced or shredded cabbage and cilantro.