Homemade Barbacoa

Instructions:

1. Place the beef chunks into a slow cooker or Dutch oven.
2. In a bowl, whisk together garlic, apple cider vinegar, lime juice, vegetable oil, cumin, oregano, salt, black pepper, ground cloves, smoked paprika, and chili powder.
3. Pour the marinade over the beef and toss until evenly coated.
4. Add bay leaves and pour in the beef broth.
5. Cover and cook on LOW for 6 to 8 hours, or on HIGH for 4 to 5 hours, until the beef is extremely tender.
6. Remove bay leaves and shred the beef using two forks.
7. Return the shredded beef to the cooking juices and stir to absorb all the flavor.
8. Serve hot in tacos, burritos, bowls, or as desired.

Variations

• Use beef cheeks for a more traditional and ultra-rich barbacoa.
• Add dried guajillo or ancho chiles to the marinade for extra depth.
• Finish with a splash of fresh lime juice before serving for brightness.
• Crisp the shredded beef under a broiler or in a skillet for texture.

Tips

• Chuck roast is ideal because it becomes tender without drying out.
• Do not skip the cloves; they add signature barbacoa warmth.
• Barbacoa tastes even better the next day after flavors settle.
• Always keep some of the cooking liquid when serving to prevent dryness.