Slow cooked beef barbacoa is an easy, gluten free meal to make at home and perfect for adding to tacos, tostadas, nachos or eggs!
About 8 weeks later, that dish was named one of The Best Recipes That Came From Food Bloggers in 2014 on Huffington Post.
Say whaaaaat?!? I couldn’t believe my eyes! I mean, I loved the recipe, yes. I’ve had many friends and fans of the blog make the recipe at home and love it, but for it to make that list was truly an honor and one of my proudest moments to date as a food blogger!
About two weeks before this amazing, exciting, awesome honor was bestowed upon me, I was inspired by another one of my favorite neighborhood restaurants, Puesto, to create another slow cooked beef recipe, this one Mexican style.
Puesto had just introduced a Lamb Barbacoa Taco to their menu and it was AWESOME! I decided to use beef instead of lamb to create a recipe similar to that of the Beef Barbacoa you’ll find at Chipotle restaurants.
The meat was so delicious, I made it into tacos, tostadas, nachos, and even added it to eggs for breakfast (YUM!)
One of the reasons the Beef Ragu recipe has been so popular is because it’s so easy to make, and so is this Beef Barbacoa! Time to get slow cooking!
- 1 large white onion (diced)
- 4 garlic cloves (diced)
- 2 tsp fresh oregano
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp chipotle chili powder
- 1 tbsp cumin
- ¼ tsp ground cloves
- 2-3 lb beef chuck roast
- ¼ cup lime juice
- ¼ cup apple cider vinegar
- 2 cups beef broth
- ¼ cup cilantro (chopped)
- 3 bay leaves
- 10-12 corn tortillas (or tostadas)
- avocado (diced)
- jalapeños (sliced)
- cilantro (chopped)
Place the onion, garlic and oregano in the bottom of a crock pot.
Combine the salt, pepper, chipotle powder, cumin and ground cloves in a small bowl.
Rub this mixture on the beef and place in the crock pot.
In another small bowl, combine the lime juice, apple cider vinegar, beef broth and cilantro.
Pour this mixture over the beef, then add the bay leaves to the crock pot.
Cover and cook on high for 6-8 hours.
Remove the bay leaves and shred the beef.
Place in tortillas, or on tostadas, and add the toppings of your choice!
Day one, I served the beef barbacoa in corn tortillas with fresh jalapeños, diced avocado and lime wedges for juicing.
Day two, I served the beef on tostadas with refried pinto beans, topped with jalapeños, avocado and cilantro.
I was a HUGE fan of the tostadas, but I’m kind of on a tostada kick right now! Ever since I made Turkey Tostadas with Pomegranate Guacamole after Thanksgiving, I want to make everything into a tostada!
Breakfast tostadas with scrambled eggs, beef barbacoa, hatch green chili salsa and avocado, um yes please, everyday!
Tacos, tostadas, breakfast or nachos, it really doesn’t matter which way you serve this beef barbacoa, you’re going to love the melt-in-your-mouth flavor of this delicious beef!
Last year I started a tradition of making a “Taco Bar” for my annual Superbowl party (which I talk about in this article on The Sports Brat), needless to say, this Beef Barbacoa is definitely going to be added to the menu this year!
♦ Gluten Free Option: This recipe is gluten free (always make sure the beef broth used is gluten free.)