Roasted Beef Barbacoa Recipe
slow roasted, shredded beef with avocado tomatillo salsa, bell peppers, onions, refried beans and Spanish rice
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Ingredients
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Beef Barbacoa
Avocado Tomatillo Salsa
Vegetable Garnish
Refried Beans
Spanish Rice
Method
Beef Barbacoa
- 1
Prepare the Beef
Season the chuck roast with salt and black pepper on all sides.
- 2
Sear the Beef
In a large skillet, heat a little oil over medium-high heat and sear the beef for 3-4 minutes on each side until browned.
- 3
Slow Cook the Beef
Transfer the seared beef to a slow cooker. Add garlic, onion, cumin, oregano, chipotle peppers, and beef broth. Cook on low for 8 hours or until the beef is tender and shreds easily.
- 4
Shred the Beef
Once cooked, remove the beef from the slow cooker and shred it with two forks, then return it to the pot and mix well with the juices.
Avocado Tomatillo Salsa
- 5
Prepare the Tomatillos
Remove the husks from the tomatillos and rinse them under water.
- 6
Vegetable Garnish
- 7
Slice the Peppers and Onion
Slice the bell peppers and onion into thin strips.
- 8
Refried Beans
- 9
Heat the Beans
In a saucepan, heat the canned refried beans over medium heat, stirring occasionally until warmed through.
Spanish Rice
- 10
- 11
Cook the Rice
Add the long-grain rice to the pan and stir for 2 minutes. Then add chicken broth and tomato sauce. Bring to a boil, cover, and reduce heat to low. Cook for 15-20 minutes until rice is tender.
