Beef Barbacoa

Make your taco night special with this slow cooker beef barbacoa recipe--the beef is infused with intense flavor from 3 kinds of peppers, garlic, beer, and lime.

• Preparation Time: 25 mins
• Cooking Time: 7 hr 15 mins
• Total Time: 7 hr 40 mins
• Calories: 200 Calories

Ingredients

• water to cover
• 1 teaspoon dried marjoram
• 1 teaspoon ground black pepper
• 1 tablespoon ground cumin
• 2 cups beef broth
• 6 cloves garlic
• 1 lime
• 1 tablespoon sea salt
• 1 (12 fluid ounce) can or bottle beer (such as Budweiser®)
• 2 Anaheim chile peppers
• 1 poblano pepper
• 8 dried chipotle chiles - stemmed, seeded, and halved
• 1 (3 pound) chuck tender roast
• 0.25 white onion
• 0.25 teaspoon ground allspice, or to taste

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; place Anaheim and poblano peppers on top.

Step 2

Roast peppers in the preheated oven until skins are charred and bubbly, about 15 minutes.

Step 3

Meanwhile, heat a dry skillet over medium-low heat. Add chipotle peppers and cook until fragrant, 2 to 3 minutes. Pour in enough water to cover the peppers; increase heat to medium-high. Weigh down the peppers with something heavy, like another pot, to keep them submerged. Simmer until tender, 10 to 12 minutes.

Step 4

Remove Anaheim and poblano peppers from the oven. Let cool until easily handled. Peel and discard seeds. Mince peppers and place in a blender with the chipotle pepper mixture, garlic, and onion. Blend until smooth.

Step 5

Pour beef broth and beer into a slow cooker. Stir in the blended pepper mixture, salt, cumin, pepper, marjoram, and allspice. Cut lime in half; squeeze juice into the slow cooker and toss in the lime halves. Add roast.

Step 6

Cook on Low for 5 hours. Remove roast and shred the meat with 2 forks. Return to the slow cooker and simmer for 2 hours more. Use tongs to serve straight from the slow cooker.