Slow Cooker Barbacoa Beef


  • 4 pound roast (round or chuck), trimmed of fat
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons kosher salt
  • 6 cloves minced garlic
  • 4 dried Guajillo chiles
  • 4 teaspoons oregano
  • 1 teaspoon black pepper
  • 1 cup chicken broth
  • 1/4 cup of strongly brewed coffee
  • 1/4 cup lime juice 


  • Cut the roast into eight equal-sized items. Sprinkle the salt equally on the meat items. Heat the oil during a pan over medium-high heat. Brown the meat on all sides, then place within the bottom of an oversized slow cooking utensil.
  • In a kitchen appliance, chop the garlic and chiles for one minutes on low. Then add the oregano, black pepper, stock, coffee, and juice and pulse till combined. Pour over the meat - the highest portion of the meat mustn't be underneath liquid.
  • Cook on low for six hours. once finished preparation, use a pair of forks or pair of tongs to drag the meat apart. Then stir well in order that all meat is mixed in with the liquid.


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