Recipe: Barbacoa

We all have days where we just don’t want to cook. We don’t have the time to put in a lot of effort. Despite that, we still want something flavorful and versatile for our families.

This is your recipe.

Barbacoa from the crock pot is great served as burritos or tacos. The possibilities with leftovers is limitless. We like to make it and freeze half for another day we have a hankering for some good, Mexican comfort food. Or you can do the whole sha-bang and serve it up to a crowd with a of fun condiment bar to make it their own.


  • 2-3 pound organic beef round or chuck roast
  • 1 tbsp. extra virgin olive oil
  • 4 tbsp. crushed garlic
  • 16 oz. jar salsa
  • 1 bunch cilantro
  • If you want to kick it up, throw in one or two chipotle in adobo with a spoonful of the chipotle sauce

Coat beef with crushed garlic and brown on all sides (2-4 min.) on medium-high heat in lightly oiled pan. Transfer beef to crock pot. Cover beef with salsa and cilantro. Cook on high for 6-8 hours. Once cooked through, shred beef with tongs or forks and serve warm.

Photo Credit


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