Description
This Slow Cooker Barbacoa is a flavorful and tender beef dish made with aromatic spices, slow-cooked to perfection. It’s the perfect filling for tacos, burritos, or bowls, and it’s incredibly easy to make with minimal effort. Get ready to enjoy a melt-in-your-mouth meal!
Ingredients
Scale
- 3–4 lbs beef chuck roast (or brisket)
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2–3 chipotle peppers in adobo sauce (or to taste)
- 1 tbsp adobo sauce (from the chipotle peppers can)
- 1/4 cup lime juice (freshly squeezed)
- 1/4 cup orange juice
- 1 tbsp apple cider vinegar
- 1 tbsp ground cumin
- 1 tbsp ground oregano
- 1 tsp ground paprika
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1–2 tsp salt (to taste)
- 1 tsp black pepper
- 1 cup beef broth (or water)
- 2 bay leaves
- Fresh cilantro, chopped (for garnish, optional)
Instructions
- Prepare the Beef:
- Pat the beef chuck roast dry with paper towels. Cut the roast into 2-3 large chunks for easier handling and faster cooking.
- Season the beef chunks generously with salt, pepper, cumin, oregano, paprika, cinnamon, and cloves.
- Layer the Ingredients:
- In the bottom of the slow cooker, place the chopped onion and minced garlic. Add the seasoned beef chunks on top.
- Add the chipotle peppers, adobo sauce, lime juice, orange juice, apple cider vinegar, and beef broth to the slow cooker. Stir everything gently to combine, ensuring the beef is well coated with the seasonings and liquids.
- Cook the Barbacoa:
- Add the bay leaves to the slow cooker and cover with the lid.
- Cook on low heat for 8-10 hours or high heat for 4-5 hours, until the beef is tender and shreds easily with a fork.
- Shred the Beef:
- Once the beef is cooked, remove it from the slow cooker and shred it using two forks. Discard any excess fat.
- Return the shredded beef to the slow cooker and stir to coat in the flavorful juices. Let it simmer for an additional 15-20 minutes for the flavors to meld together.
- Serve:
- Serve the barbacoa in tacos, burritos, or bowls. Garnish with fresh cilantro, and add your favorite toppings like diced onions, lime wedges, salsa, or guacamole.
Notes
- Toppings: Customize your barbacoa with toppings like sour cream, shredded cheese, avocado, salsa, or pickled onions for added flavor.
- Make-Ahead: Barbacoa can be made ahead of time and stored in the refrigerator for up to 4 days. It also freezes well for up to 3 months.
- Low-Carb Option: Serve the barbacoa over cauliflower rice or in lettuce wraps for a low-carb meal.
- Prep Time: 10 minutes
- Cook Time: 8-10 hours on low or 4-5 hours on high
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 290 kcal
- Sugar: 3g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0 g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 105mg