Michelle'S Mexican Barbacoa Recipe

Name: Michelle'S Mexican Barbacoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs. chuck roast (cut into large chunks); 1/2 white onion, coarsely chopped; 1 clove garlic; 1 bay leaf; 1 T dried oregano; 2 tsp. ground cumin; 1 dried ancho chile, torn into pieces, seeds discarded; 1 chipotle pepper in adobo sauce (from can); 1 14 oz. can of diced or stewed tomatoes; 1/2 c. red wine vinegar; salt & pepper

Servings: persons

3 lbs. chuck roast (cut into large chunks)
1/2 white onion, coarsely chopped
1 clove garlic
1 bay leaf
1 T dried oregano
2 tsp. ground cumin
1 dried ancho chile, torn into pieces, seeds discarded
1 chipotle pepper in adobo sauce (from can)
1 14 oz. can of diced or stewed tomatoes
1/2 c. red wine vinegar
salt & pepper

1
Place all ingredients in a slow cooker in the order listed, except the salt.
2
Cook on low for 6-8 hours.
3
Remove meat and shred with two forks.
4
Discard bay leaf
5
Pour 1/2 sauce from crock pot into a blender with solids, discard the rest of the sauce unless you want your barbacoa to be more soupy.
6
Puree ingredients in the blender just until blended, about 20 seconds.
7
Put meat back into crock pot and pour sauce over it, cover and keep warm.
8
Serve with lime, cilantro, onion and tortillas... yumm!

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 lbs. chuck roast (cut into large chunks), 1/2 white onion, coarsely chopped, 1 clove garlic, 1 bay leaf, and more.

Yes, Michelle'S Mexican Barbacoa falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Michelle'S Mexican Barbacoa

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