Beef Barbacoa

Marcy Inspired

I know, I know. Technically, this isn't true barbacoa because traditional barbacoa is made with goat meat or lamb meat, AND it's slow cooked underground. But this recipe for Beef Barbacoa is delicious, and so tender, it practically melts in your mouth. It's made with beef cheeks (cachete de res, in Spanish). And, if I can be honest, I like it even more with beef chuck. So, use whatever meat you prefer. You're the one eating it, after all. And enjoy. Read on for the easy recipe.

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Cuisine Mexican, New Mexican

Ingredients

3 - 5 lbs. Beef Cheeks or Beef Chuck
½ Onion Coarsely chopped
3 Chipotle Peppers In adobo sauce
¼ cup Lime Juice, Orange Juice, or Water
Salt To taste
2 Bay Leaves

Instructions

Rinse meat clean and pat dry with paper towels.
Season all sides with salt.
Heat skillet over medium high with just enough olive oil to coat the bottom, and quickly sear the meat on all sides. (Do not fully cook, only sear the outside.)
Transfer meat to crockpot that has been set to high.
Place coarsely chopped onion, chipotle peppers and lime juice in blender and purée.
Drizzle purée on top of meat in crockpot.
Add two bay leaves.
Cover and cook for 5-7 hours, or until meat is tender and breaks apart easily.
Remove meat from liquid that has been rendered in crockpot.
Shred meat with forks, removing any excess fat before serving.
You can also broil it for a few minutes, if you like it a little crispy.
Serve with corn tortillas, chopped onion, cilantro, and your favorite salsa.
Or enjoy it on it's own.