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Beer Barbacoa

Updated: Aug 18, 2019

Tender beef chuck stew topped off with cilantro, white onion, avocado with some lime and chiltepines!


Serves 6

3 pounds boneless chuck roast

salt and pepper, enough to coat meat

1/2 onion, quartered

1 sm tomato quartered

2 teaspoons minced garlic

1 bay leaf

1 fresh jalapeño diced

1 fresh anaheim pepper diced

1 dried red chile pod (NM, Anaheim, etc.)

1/2 teaspoon cumin

1 teaspoon oregano

1 cup of beer

1/2 cup water


Cut the chuck roast into large chunks, removing any excess fat. Generously season all sides of the meat with sea salt and black pepper.

Heat a large skillet over medium-high heat. Add the meat and sear 3 minutes on each side.

Place the meat in a slow cooker.

Add all other ingredients to the meat pan and bring to a quick boil. Mix all together in slow cooker to coat the meat with mixture.

Cover and cook on low for 8 hours, or on high for 4-5 hours. When tender, shred the meat by pulling it apart with a fork. Taste and season with more salt as needed.

Serve barbacoa with warm Natural Grains tortillas with shredded cabbage, chopped onions, cilantro and lime juice.

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