Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beef Barbacoa
Jorge's Salsa
Method
Beef Barbacoa
- 1
Prep the Beef
Trim any excess fat from the beef chuck roast. Cut it into large chunks for even cooking.
- 2
Sear the Beef
In a large skillet, heat olive oil over medium-high heat. Add beef chunks and sear on all sides until browned, about 3-4 minutes per side. Remove and set aside.
- 3
- 4
Combine Ingredients
In a slow cooker, combine seared beef, sautéed onion and garlic, beef broth, apple cider vinegar, bay leaves, cumin, oregano, salt, and black pepper.
- 5
Cook the Barbacoa
Cover and cook on low for 8 hours or high for 4 hours, until the beef is tender and shreds easily.
- 6
Finish with Lime
Once cooked, remove bay leaves and stir in lime juice. Shred the beef with two forks and mix well.
Jorge's Salsa
- 7
- 8
Mix the Salsa
In a mixing bowl, combine diced tomatoes, red onion, minced jalapeño, and chopped cilantro.
- 9
Add Lime and Season
Stir in lime juice and season with salt to taste. Mix well.
- 10
Chill and Serve
Let the salsa sit for at least 30 minutes in the refrigerator to allow the flavors to meld before serving.
