Beef Barbacoa
Slow-cooked shredded beef seasoned with cumin, oregano, and citrus, braised until tender. Traditionally served with tortillas or as a component for tacos, bowls, and other assembled dishes.
Ingredients
Method
Pat beef dry with paper towels. Chop onion into rough chunks and mince garlic. Juice the limes and oranges into a measuring cup.
Heat olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, sear beef pieces until deeply browned on 2–3 sides, about 3 minutes per side. Transfer to slow cooker.
Add onion, garlic, lime juice, orange juice, cumin, oregano, paprika, beef broth, bay leaves, salt, and black pepper to slow cooker. Stir to combine.
Cover and cook on low for 8 hours, or on high for 4 hours, until meat shreds easily with a fork.
Remove bay leaves. Shred meat using two forks directly in the slow cooker, breaking it into bite-sized pieces. Stir to distribute cooking liquid and seasonings throughout.
Taste and adjust salt and pepper. Transfer to a serving dish and garnish with fresh cilantro if desired. Serve with flour tortillas, corn tortillas, or as a component in bowls, tacos, or other assembled dishes.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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