Barbacoa Beef

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Tired of chicken for dinner every night? In the words of a friend of mine, “this is perfect if you want something other than chicken that tastes bad for you but really is not.” What she means is, this recipe is LOADED with flavor! If you like cumin and spicy food, then you’ll love Barbacoa Beef. Spicy shredded beef braised in a blend of chipotle adobo, cumin, cloves, garlic and oregano. While the recipe is written for an electric pressure cooker, you could absolutely do this in your crock-pot, it just may require a little more liquid.

Barbacoa Beef

From: Skinny Taste

Yield: 9 servings


  • 5 cloves garlic
  • 1/2 medium onion
  • 1 lime, juice
  • 2-4 tbsp chipotles in adobo sauce, to taste
  • 1 tbsp ground cumin
  • 1 tbsp ground oregano
  • 1/2 tsp ground cloves
  • 1 cup water
  • 3 lbs beef eye of round or bottom round roast, all fat trimmed
  • 2 1/2 teaspoons kosher salt
  • black pepper
  • 1 tsp oil
  • 3 bay leaves


  1. Place garlic, onion, lime juice, cumin, oregano, chipotles, cloves, and water in a blender and puree until smooth.
  2. Trim all the fat off meat, cut into 3-inch pieces. Season with 2 teaspoons salt and black pepper. Press the sauté setting on your electric pressure cooker. When hot add the oil and brown the meat, in batches on all side, about 5 minutes. Add the sauce from the blender and bay leaves, cover, and for 65 minutes in the electric pressure cooker. (If you’re making this on the stove or in the crock-pot, simmer it on low at least 4 hours, adding more water as needed to make sure it doesn’t dry out.) Natural release.
  3. Once cooked and the meat is tender, remove the meat and place in a dish. Shred with two forks, and reserve the liquid for later (discard the bay leaf). Return the shredded meat to the pot, add 1/2 teaspoon salt or to taste, 1/2 tsp cumin, and 1 1/2 cups of the reserved liquid.
  4. Enjoy over rice or in tacos!