It’s probably no surprise that barbacoa is the root word of barbecue. And while it can apply to different meats depending on where you are in the world (beef, lamb, pork, goat) and can involve a variety of cooking methods (over an open fire, in a hole in the ground, even steamed), it always means meat that is cooked long and low until it is falling-apart-tender: perfect for the slow cooker!
Serves 8
Prep: 15 minutes
Slow Cook: 8 hours (low) or 4 hours (high)
Total: 8 hours 15 minutes
3 pounds boneless beef chuck roast, trimmed and cut into large pieces
1 tablespoon chili powder
2 teaspoons chipotle powder
1½ teaspoons salt
1 teaspoon ground cumin
1 cup chopped yellow onion
¾ cup Whole30-compliant beef broth or Beef Bone Broth (page 294)
4 cloves garlic, minced
1 jalapeño, seeded and finely chopped
Butterhead lettuce or jicama tortillas (see Tip)
Lime wedges
Chopped fresh cilantro
Add the beef to a 4-quart slow cooker. Sprinkle the beef with the chili powder, chipotle powder, salt, and cumin; stir to coat. Add the onion, broth, garlic, and jalapeño.
Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. Transfer the beef to a bowl and shred using two forks. Add enough of the cooking liquid to moisten. Serve in lettuce leaves or jicama tortillas with lime wedges and cilantro.
Tip To make jicama tortillas, peel one medium jicama and trim so it will fit into a mandoline, about 4 inches wide. Place the mandolin on the thinnest setting and carefully slice the jicama. One jicama makes approximately 18 tortillas.
Instant Pot Variation Follow the directions in the first step using a 6-quart Instant Pot. Lock the lid in place. Select Manual and cook at high pressure for 50 minutes. Use natural release for 10 minutes, then quick release. Follow the remaining directions.