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
Scale
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
