• 4lb beef eye of round roast
  • 2 dried “New Mexico” chiles (Anaheim)
  • 2 chipotle chiles, canned in adobo sauce
  • 1 sweet onion, peeled and quartered
  • 7 garlic cloves, peeled
  • 5 Tbsp apple cider vinegar
  • 2 Tbsp brown sugar
  • 2 bay leaves
  • 1 Tbsp ground cumin
  • 1 Tbsp salt
  • 3 tsp dried oregano
  • 1 tsp ground allspice (or cloves)
  • 1 tsp ground black pepper
  • 1/2 tsp cinnamon
  • Optional garnishes: lime wedges, chopped cilantro, diced red onion


Soak the dried chiles in 2 cups of boiling water. Soak for 10 minutes, until tender. Carefully remove the stems and seeds. Reserve the chile water.
Place the softened chiles, chipotle chiles, onion, garlic, vinegar, brown sugar, cumin, salt, oregano, pepper, allspice, and cinnamon in a small food processor. Pour the chile water over the top and puree until smooth.
Place the chuck roast in a large slow cooker along with the bay leaves. Pour the chile puree over the top. Cover the slow cooker and turn on high for 4-6 hours, or on low for 8-12 hours.
Once the roast is fork-tender, shred the beef into the chile sauce. Cover and keep warm until ready to eat.
To serve: Spoon beef barbacoa onto grilled corn tortillas. Top with diced onions and cilantro and serve with a lime wedge.

Makes 21 servings
Serving Size: ~3oz serving


Calories 188
Fat 8.2g
Saturated Fat 3g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 3.4g
Cholesterol 50.9g
Sodium 393mg
Potassium 219mg
Carbohydrate 2.8g
Fiber 0.3g
Sugar 1.8g
Protein 24.4g

Modified from