Beef Barbacoa – Mexican Pulled Beef

Beef Barbacoa

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   Step 1: Cut large beef cheeks in half, making about 12 to 15 pieces. If using chuck, cut it into about 12 pieces.

   
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   Step 2: Sprinkle the beef with the salt and pepper.

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   Step 3: Heat the oil in a large pot or skillet over high heat. Sear the beef in batches, browning it well on all sides. Transfer the beef to the slow cooker.

   Tip: Work in batches so the beef browns rather than stews.

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   Step 4: Put the barbacoa sauce ingredients in a blender, food processor or similar appliance. Blend until smooth.

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   Step 5: Pour the sauce over the beef in the slow cooker. Add the bay leaves and arrange the beef so it is submerged as much as possible. The beef will release juices as it cooks, raising the liquid level.

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   Step 6: Slow-cook on low for 8 hours, until the beef is effortless to shred.

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   Step 7: Transfer the beef from the slow cooker to a pan. Shred it with two forks.

   

   Tip: Use the backs of the forks to help keep the meat from getting stuck in the prongs.

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   Step 8: Pour 3 or 4 ladles of the sauce over the shredded beef and toss.

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   Step 9: Serve in tacos with your choice of taco fillings. The pictured tacos are served with Mexican red rice, pickled red cabbage and lime crema.