This beef barbacoa is slow-cooked until each bite melts in your mouth. This recipe combines beef with an assortment of authentic Mexican spices to make a deeply flavorful and delicious dish that everyone is sure to love.
In a small bowl, combine apple cider vinegar, lime juice, minced chipotle peppers, cumin, oregano, smoked paprika, salt, and black pepper.
Place the beef chuck roast pieces in the slow cooker. Pour the spice mixture over the beef and stir to coat, then add the beef broth.
Cover and cook on low for 8 hours or on high for 4 hours or until the beef is tender and can be easily shredded with a fork.
Once the beef is cooked, remove it from the slow cooker and shred it with two forks.
Notes
TO STORE: Store leftover barbacoa in an airtight container in the fridge for up to 4 days. TO REHEAT: Reheat the barbacoa in a covered dish in the oven set to 300F/149C or on the stove over medium heat. Add a splash of water or broth to the meat to reheat it. TO FREEZE: Store the cooled barbacoa in an airtight container or freezer-safe bag and freeze for up to 3 months.