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.
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Homemade Barbacoa Recipe | 1-Minute Video
Barbacoa
- Prep Time: 10 minutes
- Cook Time: 250 minutes
- Total Time: 260 minutes
- Yield: 0 About 8-12 servings 1x
Description
This barbacoa recipe is simple to make in your slow cooker, and makes the most tender, flavorful, delicious barbacoa beef.
Ingredients
Scale
- 3 pounds beef chuck roast (fat trimmed), cut into 2-inch chunks
- 4 cloves garlic, minced
- 2 chipotles in adobo sauce, chopped
- 1 (4-ounce) can diced green chiles
- 1 small white onion, finely chopped
- 1/4 cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 3 bay leaves
- 1 tablespoon ground cumin
- 1 tablespoon dried Mexican oregano (or standard dried oregano)
- 2 teaspoons fine sea salt
- 1 teaspoon freshly-ground black pepper
- 1/4 teaspoon ground cloves
- 1/2 cup beef stock or water
Instructions
- Slow cook. 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.
- Shred and toss. 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.
- Serve. Use a pair of tongs or a slotted spoon to serve the barbacoa beef and enjoy!
Notes
Storage instructions: Any leftovers can be stored (with their juices) in a food storage container in the refrigerator for up to 3 days, or frozen for up to 3 months.
I love Mexican recipes. This one looks like it would be worth the 4 hours. Yum!
I love Mexican recipes. This one looks like it would be worth the 4 hours. Yum!
I would like to say that barbacoa originally is from sheep, that’s why it takes about 5 hours to cook on a pit dug in the ground, because the meat is though.
It also makes a delicious caldo that is called consomé, they just place a pot under the meat that is cooking full of water, chickpeas and rice.
I’m trying in right now, should I put two cans of Chipotle peppers or two single Peppers? Please help!
Barbacoa is always a hit at our house. Need to try your version now! AND…AWESOME gorgeous site you have. CONGRATS!
I love this recipe. It looks gorgeous and mouthwatering.
I don’t have a slow cooker but probably have to get one now.. :)
This looks absolutely fabulous! I can’t wait to try it!
This was so amazing, I just had to leave a comment and thank you for posting.Possibly the best tacos I’ve ever had and definitely better than Chipotle! Served on corn tortillas with guac and tomatoes. So much flavor in the meat, they don’t need many additions. Thank you!
Not only does this look amazing, but I think I have all of the ingredients…hmmm. Dinner this weekend?
This is gorgeous, I want some right now!
Craving this so badly!!!