Beef Barbacoa

Beef barbacoa is something I’ve been missing out on for a long while now. It’s really near and dear to my heart because my family and I used to eat some every weekend for breakfast/brunch! Most of the time, we’d just purchase it from a store, bring it home, and make some delicious barbacoa con huevo tacos with it. The weekends were my absolute favorite just because I knew we were going to have some barbacoa in the morning! I mean, have you smelled barbacoa before? SO GOOD! When I started switching over to clean eating and started becoming more aware of what I was actually putting into my body, I completely stopped eating barbacoa. I didn’t know how to make it at home and didn’t trust buying it from the store because I had no idea what they were using to make it! One day, I had a major craving for it and decided try and make some barbacoa! This recipe is made in the slow cooker and uses a few simple ingredients!

I wanted to make this version of beef barbacoa as easy as possible because I personally love simple recipes! I didn’t want to bother with needing to soak and deseed any peppers or anything like that, so I decided to stick to adding lots of flavor using spices! I’ve tried this recipe using both a rump roast and a chuck roast and both came out amazing! I will say, if you are looking for a leaner cut of meat, I would recommend using the rump roast. I personally prefer using the rump roast over the chuck roast because it is leaner, but use whatever your heart desires! If you are looking for a spicy version of the beef barbacoa, I recommend adding in 1 tsp chipotle powder. If you don’t want it as spicy, you can leave out the chipotle powder! Whenever I make it, I usually leave it out just because sometimes I can’t handle the spice! I used my favorite Kettle & Fire grass-fed beef bone broth for this recipe, but you can use whatever broth you want (flavor may change if using chicken or vegetable broth). You can use this beef barbacoa to make some yummy tacos or to make your own version of a Chipotle bowl! I have a super yummy cilantro lime cauliflower rice recipe that literally goes PERFECT with this beef barbacoa!

---

Paleo | Whole30

*Feeds 4 – 6 people (depending on portion sizes)

Ingredients:

• 2 lbs. rump roast or chuck roast, cut into 2 inch cubes
• 3 bay leaves
• 2 tbsp chili powder
• 2 tsp cumin
• 1 tsp chipotle powder (optional; if you want it spicy)
• 1 tbsp dried oregano
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp black pepper
• 1/4 tsp ground cloves
• 2 tbsp apple cider vinegar
• juice from 2 limes
• 1/2 cup beef bone broth
• Himalayan salt, to taste

Directions:

1. Add everything, except for the meat and bay leaves, to a small bowl and mix together.
2. Season the cubed meat with Himalayan salt and black pepper.
3. Place the meat into the slow cooker and pour in the sauce.
4. Mix everything around and coat the meat with the sauce as best as you can. Add in the bay leaves.
5. Let it cook for 3-4 hours on HIGH or 5-6 hours on LOW.
6. Once cooked, remove the bay leaves, place meat cubes onto a plate and use a fork, or two forks, to shred the meat.
7. Add the meat back to the slow cooker and coat with the sauce. Add the lid back to the slow cooker and let it cook for another 10 minutes to allow the meat to absorb the sauce.
8. Serve on some cauliflower rice or make some yummy tacos!

Enjoy!