I’ve made this twice over the Christmas season, both times for a crowd. Thumbs up ALL around. The second time I got to tweak it so I’m really happy with this final recipe and want to make sure it gets saved here because my husband went bananas for it.
Was hesitant to use the title “Barbacoa beef” because I looked up what traditional barbacoa beef is and it is made in a specific way that involved underground brick ovens and whatnot. I’m not trying to mess with tradition so I kept the title PC – but if you’ve had the barbacoa beef from Chipotle and enjoyed it then you will also enjoy this recipe.
I love slow cooking meat but I do NOT love straining the liquid and shredding the meat while picking off fat and bones. By using bottom or top round (and trimming the obvious fat), all I had to do was shred the meat (in the pot) with two forks and it was ready to serve. This is a phenomenal meal for a crowd, especially if you’re not eating all at the same time. Have the toppings prepped and the rice made ahead – all you have to do is reheat the rice when you’re ready to eat. Low key entertaining is my favorite kind. What’s worse than a frazzled host? Lastly – I served this in bowls because that’s easiest when people are standing to eat (we have seats everywhere but everyone eats while standing around my kitchen island) but do whatever works for you.
Slow Cooked Mexican Beef and Rice Bowls
3 lb. bottom or top round beef, trimmed of obvious fat
1 white onion, diced
5-6 cloves garlic, pressed or minced
2 tsp. dried oregano
1 tsp. kosher salt
1/2 tsp. black pepper
1 tsp. cumin
2 tsp. ground chipotle pepper
1 c. beef broth
Juice of 2 limes
1 tbsp. apple cider vinegar
minced red onion
Chopped fresh cilantro
- Cut meat into 3 or 4 inch chunks and place in slow cooker. Top with all ingredients from onion to beef broth.
- Cook on low 6 hours. Add lime juice and vinegar and shred with two forks.
- Serve meat over rice and top with onion, avocado and cilantro.