Cubes of beef are seared, then slow cooked in an aromatic blend of herbs and spices to make a perfectly seasoned barbacoa beef.
Ingredients
4-5 pounds chuck eye beef, cut into big cubes
2 teaspoons oil
6 cloves garlic minced
2 onions, diced
½ lime juice
¼ cup apple cider vinegar
3 bay leaves
2 Tablespoons cumin
2 Tablespoons oregano
1 Tablespoon salt
1 teaspoon black pepper
1-2 teaspoons chipotle powder
1 can green chiles (optional)
1 cup broth or water
Instructions
Preheat oven to 325 degrees F. Heat oil in a dutch oven pan over medium-high heat. Add the beef and allow to brown 3-4minutes. Flip over and brown the other side.
Add all the other ingredients and bring to a simmer. Put the lid on it and transfer the pot to the oven.
Cook for 3-4 hours, until the meat is soft enough to shred with a fork.
If there is too much liquid, move the pot to the stovetop and simmer without the lid on for a few minutes to reduce the liquid.
Shred with a fork and enjoy!
Recipe by To plate with love at https://toplatewithlove.com/barbacoa-beef/