4 lb chuck roast, cut in 6 pieces
Salt & pepper
1/2 cup Peach Balsamic Vinegar
2 Tbl tomato paste
4 green onions, trimmed and cut in 1” pieces
3 garlic cloves, peeled
1 jalapeño, seeded and cut in small pieces
2 Tbl lime juice
1 cup beef broth
2 Tbl Barbacoa Blend
1 1/2 Tbl Chipotle Powder Morita
Tortillas, for serving
Pico de Gallo, Avocado, Sour cream, for serving

Barbacoa means “barbecue” – it’s a dish, a flavor profile and a cooking style. In this version, we employ a slow cooker to render the beef very tender. The cooking liquid is a combo of tangy, savory, spicy and hot! It’s a beautiful combination of our Peach Balsamic, Barbacoa Blend, chiles, onions, garlic and citrus. It’s perfect for serving on tortillas with pico de gallo and sour cream.


1.Season the beef on all sides with salt and pepper. Place all the balsamic vinegar, tomato paste, onions, garlic, jalapeno, lime juice, beef broth, Barbacoa Blend and Chipotle Morita in a blender and blend until smooth.
2.Place beef pieces in the bottom of a slow cooker. Pour liquid over beef and stir to combine. Cover and cook for 4-5 hours on low.
3.After beef has fully cooked and is tender, using a slotted spoon, remove beef from cooking liquid. Using two forks, pull meat apart and return to the pot. Serve with tortillas, pico de gallo, guacamole and sour cream.

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