Name: 15-Minute Lazy Noodle
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
Cuisine: Chinese
Ingredients: 2 teaspoons chili oil (optional); 1 teaspoon honey; 2 teaspoons sesame oil; 1 tablespoon dark soy sauce; 3 tablespoons soy sauce; salt and pepper; 2 large handfuls of baby spinach; 2 cloves garlic, sliced; 1 onion, thinly sliced; 1 pound ground beef, pork, chicken, or turkey; 1-2 tablespoons vegetable or canola oil; 12 oz. dried wheat noodles

This homemade beef barbacoa recipe is easy to make in the slow cooker, and it’s SO flavorful and delicious! Perfect for burritos, tacos, salads, quesadillas and more...

Homemade Barbacoa

Prep Time: 10 MinsTotal Time: 4 Hrs 20 Mins
Cook Time: 4 Hrs 10 MinsYield: 8-12 Servings

Combine all ingredients in the bowl of a slow cooker. Toss gently to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.

Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove the bay leaves. Use a pair of tongs or a slotted spoon to serve the barbacoa beef.

If not using immediately, refrigerate the barbacoa beef with its juices in a sealed container for up to 5 days. Or freeze it for up to 3 months.

4 cloves garlic, minced
1 (4-ounce) can chopped green chiles
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar
3 bay leaves
1 Tablespoon ground cumin
2 teaspoons salt
1 teaspoon black pepper
1/4 tsp ground cloves
1/2 cup beef stock or water
1 small white onion, finely chopped (about 1 cup)
2 chipotles in adobo sauce, chopped (or more to taste)
1 Tablespoon dried Mexican oregano (or regular oregano)
3 lbs chuck roast (fat trimmed), cut into 2-inch chunks