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.
Well, I needed to have read more carefully because I thought I was supposed to add the whole can of adobo chilis. I didn’t add the green chilis because I misread that part. I should also state that I’ve never cooked with adobo chili’s before and didn’t know how warm they are. As it cooked it smelled really wonderful, but it turned out SO SPICY! I managed to get down two tacos, but it was just way too hot for me. I wish it wasn’t though because it was really good otherwise! I would try it again with less of the chili – like the recommended amount instead of the full can.
Oh no! I’m glad you still enjoyed them though, definitely try them again with less heat, a little adobo goes a long way! : )
Your recipe is very nice, but this is not barbacoa. Barbacoa is the meat from the cheeks and neck of the cow. It has a different texture and flavor from the roast that you list as an ingredient. The roast is much tougher, even when cooked for hours. Barbacoa is almost melt in your mouth tender and is a bit greasy. It needs to be drained, so cooking it in a crock pot is not advised. I think you should find a Mexican chef to get an authentic recipe.. Not an American cooking Mexican food, but a Mexican cooking Mexican food.
Bought a tri tip today. Might try it with this.
Awesome — hope you enjoy!!
I find it just mildly spicy, but everyone definitely has their differing opinions on heat. If you’re worried about it being too spicy, I would add less chipotle. :)
Great recipe. Wonderful flavor in the spices! Thanks. After shredding, I put the beef on a foil lined baking sheet and broiled briefly to crisp up some edges. Probably changes the intent of the recipe a bit, but was great for us. Used corn tortillas. Topped with choices of Angel-hair red cabbage, sour cream, cilantro, chopped onion, lime and cotija cheese crumbles.
Thank you! I love what you did with it! : )
Any idea if this would work with venison? I might just have to try…
Haven’t tried it, but imagine it would work!
Would bottom round roast work for this.?!
Sure thing!
I made this yesterday using the baby brisket I had on hand (only 1.3lbs). I omitted the onion because we are weird people who don’t like onions, but otherwise followed the recipe exactly. Holy barbacoa yum yum! So much umami that we both woke up thinking “mmmmm….let’s have tacos for breakfast”. So simple, so yummy! Thanks for the recipe!
Thanks Jamie, that’s awesome, thanks for sharing! : )
I’m making this tomorrow…can’t wait! You mention green chilies in your commentary but I don’t see them in the recipe. Am I missing something?
Ahh! Thanks for catching that. I just added the green chiles back in. The recipe will work without them, though.
Sounds delicious! Wonder if you could make this with Flank steak?
Sure, you definitely could.