Print

Slow Cooker Beef Barbacoa

Print Recipe

Tender and flavorful slow cooker beef barbacoa, perfect for tacos, burritos, bowls, or salads. This Mexican-inspired dish is slow-cooked until fall-apart tender with a blend of spices and tangy seasonings.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into large chunks
  • 3 cloves garlic, minced
  • 1 small onion, chopped
  • 3 chipotle peppers in adobo sauce, chopped
  • 1 tbsp adobo sauce (from chipotle peppers)
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 1/2 tsp ground cloves
  • 1/4 cup fresh lime juice
  • 1/4 cup apple cider vinegar
  • 1/2 cup beef broth
  • 1 tbsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • 2 bay leaves

Instructions

  1. Place the beef chunks into the slow cooker.
  2. In a blender or food processor, combine garlic, onion, chipotle peppers, adobo sauce, cumin, oregano, cloves, lime juice, vinegar, beef broth, salt, and pepper. Blend until smooth.
  3. Pour the sauce over the beef in the slow cooker and add bay leaves.
  4. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender and easily shredded.
  5. Remove the bay leaves and shred the beef using two forks.
  6. Return the shredded beef to the slow cooker and mix with the juices. Let it simmer for another 10-15 minutes on low.
  7. Serve warm in tacos, burritos, bowls, or over rice.

Notes

  • Adjust the number of chipotle peppers based on your spice preference.
  • For a leaner option, trim excess fat from the beef before cooking.
  • Leftovers store well in the fridge for up to 4 days or freezer for up to 3 months.

Nutrition

Keywords: beef barbacoa, slow cooker beef, Mexican beef, tacos, chipotle beef, crockpot barbacoa

Find it online: https://recipesfoodeasy.com/slow-cooker-beef-barbacoa/