Tender, melt in your mouth Beef Barbacoa is easy to make with just minutes of hands on time. The perfect way to enjoy a beef taco, stuff an enchilada or make a burrito bowl.
In a blender or food processor, pulse together the onion, garlic, chilis, adobo sauce, tomato paste, vinegar, lime juice, salt, dried oregano and slices until smooth.
Pat the roast dry and place it in the slow cooker. Pour the sauce over the beef and cover with the lid.
Cook on high for 4 hours or low for 6 hours until the beef is tender and can easily be shredded with a fork.
Remove the roast from the slow cooker and shred. Return to the slow cooker and stir into the sauce.
Serve on tortillas taco style or on rice like a burrito bowl.
Notes
Beef Barbacoa can be made up to 3 days in advance and stored in the refrigerator in an airtight container.To freeze, transfer to a freezer safe container and freeze up to 3 months.