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Mexican shredded beef

SLOW COOKER BARBACOA BEEF (Mexican shredded beef)

Barbacoa beef is also known as Mexican shredded beef. It's full of flavor and can be used in many different recipes. Let the slow cooker do all of the work and in 8 hours you can make tacos, nachos, burrito bowls and tostadas. Plus, this shredded beef is great on top of rice and beans or cauliflower rice if you want it low carb.
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Prep Time 5 minutes
Cook Time 9 hours
Total Time 9 hours 5 minutes
Course Main Course
Cuisine Gluten free, keto, Latin, low carb, Mexican, tex-mex
Servings 10
Calories 217 kcal

Equipment

  • 1 Slow cooker

Ingredients
  

  • 2 LB Skirt steak or chuck roast
  • 1 small Onion diced
  • 2-3 clove Garlic minced
  • 4 oz Green chilies (canned)
  • 2 tbsp Chipotle peppers in adobo diced
  • 2 tbsp Green olives
  • 1 tbsp Cumin ground
  • 1 tsp Oregano dry
  • 2 Bay leaf
  • 1/2 tsp Clove ground
  • 5 Juniper berries
  • 1 tbsp Red or white wine vinegar
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • 3/4 cup Beef broth
  • Cilantro (optional) garnish
  • 1 Lime (optional) garnish

Instructions
 

  • Add all of the ingredients into a slow cooker or Crockpot and place lid on top.
  • Cook on LOW for 8-10 hours or until the beef shreds easily with a fork and is tender.

Notes

Nutritional values based on the use of skirt steak.
CAL 217   
FAT 11g   
CARBS 3g   
PROTEIN 24g   
FIBER 0   
SUGAR 1g   
SODIUM 239mg
CHOLESTEROL 54mg   
SATURATED FAT 4g
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