Living in Southern California, I eat Mexican food at least once a week and so every few months I’ll get a big cut of boneless beef chuck, plan to have some projects I can do around the house, and let the meat cook low and slow throughout the day in my dutch oven. The end result? Amazingly tender, fall apart, spicy shredded beef. That’s right. Deliciousness.
This dish has a hint of smokiness from the chipotle chili’s and while I added in jalapeño, ancho chili pepper and chili powder, the spiciness is not overpowering as everything mellows a bit when cooking.
My favorite part about cooking meat like this is:
- It’s great for entertaining a large crew
- It freezes great (for up to 3 months) — I usually pack up 1-2 cups into freezer friendly bags so that it makes for easy thawing
- You can repurpose it into a bajillion and one different things (some of which I’ll be sharing with you on the blog soon!)
Next time you find yourself around for the weekend, I’d strongly suggest making a batch of this. Just sayin’ 🙂
- For the Shredded Beef:
- 1 (3 lb.) boneless beef chuck
- Olive oil for sautéing
- 2 medium yellow onions, diced
- 1 fresh Jalapeño, stemmed and diced
- 6 medium garlic cloves, minced
- 3 tablespoons minced canned chipotle chili in adobo sauce
- 4 tbsp chili powder
- 1 tbsp ancho chili pepper
- 1 tbsp Mexican oregano
- 1 tbsp cumin
- 2 tsp brown sugar
- 2 pinches kosher salt
- 2 tbsp cider vinegar
- 1 tbsp fresh lime juice
- 2 tbsp tomato paste
- 1 15 oz. can tomato sauce
- For the Barbacoa Bowl:
- Black Beans
- Pepper of any color, sliced and sautéed
- Cherry Tomatoes, halved
- Romaine lettuce, finely chopped
- Mozzarella Cheese for
- Salsa or hot sauce for garnish
- Cilantro to garnish (optional)
- Heat a medium skillet over medium high heat. Add oil, onion, Jalapeño, and garlic and cook until translucent. To the skillet add the chipotle chili's. In a small bowl, combine the chili powder, chili pepper, oregano, cumin, brown sugar and salt. Stir together. Pour half of this mixture into the sautéed vegetables. With the remaining half, coat the beef.
- Add the cooked vegetables to a slow cooker (such as a crockpot) and on top of that, place the beef. Add in your remaining ingredients and let cook for 9-10 hours on low or 6-7 hours on high.
- To serve, pile all of the ingredients on top of one another, in whatever order you prefer!