This has to be the best beef barbacoa recipe. Although not mine, I wanted to share it because it is so delicious and I have been making it for some time now. I will list the changes I made below. Here is the link to the original recipe https://fedandfit.com/slow-cooker-barbacoa-jicama-tortillas/.

Ingredients

1 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1 tablespoon ground cumin
1 tablespoon chipotle chili powder – I use Carne Asada seasoning here
1 tablespoon dried oregano leaves
1/2 teaspoon ground cloves
1 (3-pound) chuck roast cut into chunks
2 tablespoons unsalted butter
5 cloves garlic
3 bay leaves
1/4 cup apple cider vinegar
1/4 cup fresh lime juice
Chopped fresh cilantro (For garnish)

Method:

Mix the first seven ingredients together and set aside.

Add the vinegar, bay leaves, garlic and lime juice to the crock pot.

Dip each piece of the chunked beef into the spice blend to coat.

Heat the frying pan. Add the oil and butter. Sear each piece of beef on both sides.

Add the pieces of beef to the crock pot and cover. Cook on high for 3 1/2 to 4 hours.