I absolutely love fajitas. Spicy beef with mounds of fresh veggies in a soft flour tortilla. And I particularly like this Jack Grimsby III recipe because you use your slow cooker to create that delicious Barbacoa beef. It's as basic as: brown the meat...dump the rest of the ingredients into the slow cooker...and walk away. Come back in 8 hours and dive in.
1 beef chuck roast (3 pounds), cut into 8 chunks
Salt and black pepper to taste
2 tablespoons vegetable oil
1/2 cup beef broth
1/4 cup apple cider vinegar
1/4 cup fresh lime juice
4 chipotle peppers in adobo sauce, chopped
5 cloves garlic, chopped
1 tablespoon ground cumin
1 tablespoon dried Mexican oregano
1/4 teaspoon ground cloves
3 bay leaves
- Season beef chunks with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Brown beef in batches...about 1 minute per side. Transfer browned beef to slow cooker.
- Add all other ingredients to slow cooker. Stir to mix thoroughly.
- Cover and cook on low for 8 hours.
- Discard bay leaves. Then remove beef to a bowl and shred with 2 forks. Return shredded beef to slow cooker to marinate in the sauce for 10 minutes before serving.
Pairing: If I'm eating Mexican, I'm washing it down with my very favorite pilsner, which just happens to be Mexican, too. Thanks, John!