Ingredients
- 3 lbs beef chuck roast
- 1 tablespoon vegetable oil
- 1 cup beef broth
- 1 medium onion, chopped
- 4 garlic cloves
- 2 chipotle peppers in adobo sauce
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 tablespoons apple cider vinegar
- 2 bay leaves
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 4–6 bolillo rolls or crusty sandwich rolls
Instructions
- Heat vegetable oil in a large skillet or slow cooker insert over medium-high heat.
- Sear beef chuck roast on all sides until deeply browned. Transfer to the slow cooker.
- In a blender, combine onion, garlic, chipotle peppers, beef broth, apple cider vinegar, cumin, oregano, salt, and pepper. Blend until smooth.
- Pour the blended sauce over the beef and add bay leaves.
- Cover and cook on low for 6–8 hours, until beef is fall-apart tender.
- Shred the beef directly in the sauce and mix to combine.
- Lightly toast the rolls, fill with the shredded barbacoa, and spoon extra sauce over the meat before serving.
Notes
- Adjust spiciness by adding more or fewer chipotle peppers.
- Use a Dutch oven at low temperature if a slow cooker isn’t available.
- Great for meal prep—leftovers work well in tacos, bowls, or quesadillas.
- Letting it rest overnight deepens the flavor.
- Choose sturdy sandwich rolls to hold the juicy filling.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Halal
Nutrition
- Serving Size: 1 torta
- Calories: 550
- Sugar: 3g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 115mg
