Slow Cooker Barbacoa Recipe
If you’ve ever craved the deep, smoky flavors of your favorite Mexican restaurant’s barbacoa but wished it was easier to make at home, this Slow Cooker Barbacoa will become your new go-to. It’s everything you want in a comfort meal: rich, tender beef simmered with bold spices, tangy lime, and a good hit of chipotle heat, all cooked until it practically falls apart. You can tuck it into tacos, load it onto bowls, or devour it straight from the pot (no judgment). It’s a true set-it-and-forget-it feast, and you’ll be coming back for seconds—maybe even thirds!
Ingredients You’ll Need
Here’s the beauty of Slow Cooker Barbacoa: The magic happens with simple, no-fuss ingredients that each play a big role in building layers of flavor. Gather up these staples, and you’re already halfway to something mouthwatering.
- Beef chuck roast (3 pounds): Opt for this cut because it becomes meltingly tender with long, slow cooking—perfect for shredding.
- Vegetable oil (3 tablespoons): Searing the beef first gives you extra flavor and those irresistible crispy edges.
- Garlic (4 cloves, minced): Fresh garlic infuses the beef with a warm, aromatic base that just can’t be beat.
- Chipotle peppers in adobo (3, chopped): These bring smoky heat and an authentic kick right into the sauce.
- Adobo sauce (1 tablespoon): Adds depth and a hint of mystery to the flavor—totally worth tracking down if you’ve never used it!
- Ground cumin (1 tablespoon): Earthy and aromatic, it amplifies that classic barbacoa flavor.
- Dried oregano (1 tablespoon): Use Mexican oregano if you have it—in either case, it adds an herbaceous lift.
- Ground cloves (1/2 teaspoon): Just a bit lends warm complexity and rounds out the spices beautifully.
- Cinnamon (1/4 teaspoon): Cinnamon surprises your taste buds by adding a subtle warmth and sweetness.
- Beef broth (1 1/2 cups): Keeps things juicy and provides the perfect base for the sauce to simmer.
- Apple cider vinegar (1/4 cup): A splash of tang that brightens and balances the richness of the beef.
- Lime juice (3 tablespoons): That fresh citrus bite makes every bite pop!
- Bay leaves (3): They give a gentle herbal note while everything simmers away.
- Salt (1 teaspoon): Essential for bringing out the flavors of the meat and seasonings.
- Black pepper (1/2 teaspoon): Lends a mellow heat that ties in nicely with the chipotle.
How to Make Slow Cooker Barbacoa
Step 1: Sear the Beef
First, heat the vegetable oil in a large skillet over medium-high heat. Working in batches if needed, sear the beef chunks on every side until a gorgeous, golden-brown crust forms—about 2–3 minutes per side. Don’t skip this step! That browning is all flavor and will set the stage for a seriously delicious Slow Cooker Barbacoa.
Step 2: Assemble Everything in the Slow Cooker
Transfer the seared beef straight into your slow cooker. Sprinkle the minced garlic, chopped chipotle peppers, adobo sauce, cumin, oregano, cloves, cinnamon, and a good pinch of salt and pepper all over the top. Pour in the beef broth, apple cider vinegar, and lime juice, then tuck the bay leaves in among the beef chunks. A quick, gentle stir gets everything mingling and ready to go.
Step 3: Set and Forget
Cover the slow cooker and set it to low for 8–9 hours (for the most tender result), or on high for 4–5 hours if you’re cooking in a pinch. As it cooks, your kitchen will fill with those unmistakable aromas—and trust me, it’ll be hard to wait! The beef is ready when it shreds easily with two forks and is irresistibly juicy.
Step 4: Shred and Soak
Once the beef is done, fish out the bay leaves and discard them. Using two forks, shred the beef right in the slow cooker, then stir everything together so each piece soaks up all those saucy, flavorful juices. This is the magic moment when Slow Cooker Barbacoa goes from good to downright craveable.
How to Serve Slow Cooker Barbacoa
Garnishes
To make your Slow Cooker Barbacoa really shine, serve it with vibrant toppings like chopped fresh cilantro, diced onions, radish slices, or crumbly queso fresco. A few extra lime wedges on the side add a zesty hit that brightens every bite—it’s all about those little finishing touches!
Side Dishes
This tender beef is fabulously versatile, pairing perfectly with classic sides such as fluffy Mexican rice, saucy black beans, or charred corn tortillas. For an even more indulgent spread, add a scoop of guacamole, salsas, or even a zippy slaw for a crunchy, refreshing contrast.
Creative Ways to Present
While tacos and burritos are always crowd-pleasers, don’t be afraid to get creative! Load your Slow Cooker Barbacoa into burrito bowls with rice and beans, serve it over baked potatoes, stuff it into quesadillas, or even use it as a filling for empanadas. There’s truly no wrong way to enjoy those savory, spicy shreds!
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Barbacoa is your weeknight dinner gift—it keeps well in the fridge for up to four days. Just let it cool completely before transferring to an airtight container, and be sure to save those flavorful juices to keep the meat moist and delicious until your next meal.
Freezing
This recipe is freezer-friendly and perfect for stocking up. Store the cooled barbacoa (with some of the sauce) in zip-top freezer bags or airtight containers and freeze for up to three months. Thaw overnight in the fridge when you’re ready for a taste of that slow-cooked magic all over again.
Reheating
Reheating couldn’t be easier: Warm the beef gently on the stovetop over low heat or in the microwave with a splash of extra broth or water to keep everything nice and juicy. A quick stir and it’s ready to be piled into anything you crave!
FAQs
Can I make Slow Cooker Barbacoa with a different cut of beef?
Absolutely! While chuck roast is the classic choice for its marbled texture and flavor, brisket or even beef short ribs work well too. Just aim for a well-marbled cut that will shred beautifully after slow cooking.
How spicy is this recipe?
With three chipotle peppers, this barbacoa has gentle heat but isn’t scorching. If you like it mild, use fewer peppers; if you love spice, add an extra pepper or a diced jalapeño for a bold kick.
Is this Slow Cooker Barbacoa gluten-free?
Yes! All the listed ingredients are naturally gluten-free, so it’s a satisfying option for anyone avoiding gluten. Just double-check your adobo sauce and broth to be sure they don’t have hidden gluten-containing additives.
What can I do with leftovers besides tacos?
So many things! Use leftover barbacoa to make enchiladas, quesadillas, savory breakfast hash, or even toss it with scrambled eggs for a hearty brunch. The possibilities really are endless.
Can I prepare this Slow Cooker Barbacoa ahead for a party?
Definitely. You can make the full recipe a day or two in advance, store the shredded beef and juices in the fridge, and gently reheat before serving. It actually tastes even better after the flavors meld overnight!
Final Thoughts
If you’re seeking a recipe that’s outrageously simple and impossibly delicious, do yourself the favor of making Slow Cooker Barbacoa. Once you taste those juicy shreds packed with rich, bold flavor, you might just wonder how you ever lived without it. Give it a try—you’re in for something truly special!
Print
Slow Cooker Barbacoa Recipe
- Total Time: 8 hours 15 minutes
- Yield: 10 servings 1x
- Diet: Non-Vegetarian
Description
This Slow Cooker Barbacoa recipe is a delicious and easy way to make flavorful shredded beef that can be used in tacos, burritos, bowls, or over rice. The beef is cooked low and slow with a blend of spices and chipotle peppers until it’s tender and juicy.
Ingredients
Main Ingredients:
- 3 pounds beef chuck roast, cut into large chunks
- 3 tablespoons vegetable oil
Seasonings:
- 4 cloves garlic, minced
- 3 chipotle peppers in adobo sauce, chopped
- 1 tablespoon adobo sauce
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1/2 teaspoon ground cloves
- 1/4 teaspoon cinnamon
Liquid and Flavorings:
- 1 1/2 cups beef broth
- 1/4 cup apple cider vinegar
- 3 tablespoons lime juice
- 3 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat Oil: Heat vegetable oil in a large skillet over medium-high heat.
- Sear Beef: Sear beef chunks on all sides until browned.
- Transfer to Slow Cooker: Transfer beef to a slow cooker.
- Add Ingredients: Add garlic, chipotle peppers, adobo sauce, cumin, oregano, cloves, cinnamon, beef broth, apple cider vinegar, lime juice, bay leaves, salt, and pepper.
- Cook: Cover and cook on low for 8–9 hours or on high for 4–5 hours until beef is tender.
- Shred Beef: Remove bay leaves, shred the beef, and return it to the slow cooker to soak up the juices.
- Serve: Serve in tacos, burritos, bowls, or over rice.
Notes
- For a spicier version, add extra chipotle peppers or a diced jalapeño.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 260
- Sugar: 1 g
- Sodium: 340 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 90 mg
