Juicy, intensely flavorful pulled beef barbacoa. For my money it's the best taco filling there is.

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Recipe Summary

prep:
25 mins
cook:
7 hrs 15 mins
total:
7 hrs 40 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; place Anaheim and poblano peppers on top.

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  • Roast peppers in the preheated oven until skins are charred and bubbly, about 15 minutes.

  • Meanwhile, heat a dry skillet over medium-low heat. Add chipotle peppers and cook until fragrant, 2 to 3 minutes. Pour in enough water to cover the peppers; increase heat to medium-high. Weigh down the peppers with something heavy, like another pot, to keep them submerged. Simmer until tender, 10 to 12 minutes.

  • Remove Anaheim and poblano peppers from the oven. Let cool until easily handled. Peel and discard seeds. Mince peppers and place in a blender with the chipotle pepper mixture, garlic, and onion. Blend until smooth.

  • Pour beef broth and beer into a slow cooker. Stir in the blended pepper mixture, salt, cumin, pepper, marjoram, and allspice. Cut lime in half; squeeze juice into the slow cooker and toss in the lime halves. Add roast.

  • Cook on Low for 5 hours. Remove roast and shred the meat with 2 forks. Return to the slow cooker and simmer for 2 hours more. Use tongs to serve straight from the slow cooker.

Nutrition Facts

200 calories; protein 14.3g 29% DV; carbohydrates 3.9g 1% DV; fat 13.1g 20% DV; cholesterol 51.7mg 17% DV; sodium 608.2mg 24% DV. Full Nutrition
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