Spicy Beef Barbacoa

Ingredients 0/15

Step 1

Lightly heat your oven to 400°F (200°C). Line a baking sheet with foil and lay the Anaheim and poblano peppers on it. Roast them for about 15 minutes until their skins are nicely charred and bubbly. While the peppers are roasting, warm a dry skillet over medium-low heat. Toss in the chipotle peppers and cook just until they smell amazing, around 2 to 3 minutes. Then add enough water to cover them and turn the heat up to medium-high. To keep the peppers submerged, press them down with something heavy like another pot, and let them simmer until they’re soft, about 10 to 12 minutes.

Step 2

Once the peppers are out of the oven and cool enough to handle, peel off their skins and remove the seeds. Chop them up roughly and pop them in a blender along with the softened chipotle peppers, garlic, and onion. Blend everything until it’s smooth and well combined.

Step 3

Pour the beef broth and beer into your slow cooker, then stir in the blended pepper mixture along with salt, cumin, pepper, marjoram, and allspice. Cut a lime in half, squeeze the juice into the cooker, and toss in the spent halves for extra zing. Add the beef roast on top.

Step 4

Set the slow cooker to low and let it work its magic for about 5 hours. When it’s done, take the roast out and shred the meat using two forks. Return the shredded beef to the slow cooker and let it simmer for another couple of hours so all those flavors really meld. When it’s ready, serve it straight from the slow cooker using tongs—easy and delicious!