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.
Made this last week and loved it! We actually used it in our lunch wraps cold, still delicious! One night we put the Barbacoa on top of Mac n cheese. Easy recipe and so good!
When you say 2 chipotles in adobo sauce, do you mean 2 peppers or 2 of the small cans?
Ah – two peppers. I’ll clarify that in the recipe. Thank you! :)
I made this tonight and it was delicious! I used crushed chipotle pepper instead of chipotle in adobo sauce and omitted cloves since I didn’t have any. Love the website!
OMG! This is outstanding! I just recently started getting the Barbacoa Bowl at Chipotle and have never gone back to chicken. I got up early this morning put it all together in the crockpot. I made some brown cilantro rice, sautéed some peppers and onions and built my burrito (actually used a fajita-sized tortilla) with added cheese, lettuce and sour cream. I’m in love!
Ali, I have a small blog, do you think I could post a note and photo or your barbacoa with a link to your site? Thanks!
Hi Betsy! I’m so glad you liked it. And you’re welcome to post a photo and link to the recipe here. :) Thanks!
This looks A-Mazing!
I LOVE Barbacoa!
Never thought of making it in a slow cooker. The chipotle and cumin will surely give it the smoky flavor that this dish is so famous for.
I definitely will give this one a try!
Thanks
I made this recipe yesterday. It was delicious. It slow cooked for 6 hours and it was tender and flavorful.
I´ll try the barbacoca recipe this weekend. I´m mexican (barbacoa is almos a “must” as breakfast on weekends) and it sounds VERY GOOD.
…More comments, after taste. =)
This looks fabulous….will be on my list to try (once we eat down from my packed freezer :)
Question though..assuming I could cook low in Dutch oven with same results?
Yep, you totally could! :)
Hello, this looks so yummy, but I cant do chipotle (health issues) can i substitute anything else for this?
You can sub in an extra tablespoon of chili powder, or smoked paprika, OR include a diced jalapeno as a substitute if you’d like!