Description
This Slow Cooker Barbacoa recipe is a flavorful and tender Mexican shredded beef dish that is perfect for tacos, burritos, bowls, or over rice. The beef is simmered in a rich, spicy sauce until it is melt-in-your-mouth tender.
Ingredients
Scale
For the Barbacoa:
- 3 pounds beef chuck roast, cut into large chunks
- 3 chipotle peppers in adobo sauce
- 1 small white onion, quartered
- 4 cloves garlic
- 1/4 cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1/2 teaspoon ground cloves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup beef broth
- 2 bay leaves
Instructions
- Blend the Sauce: In a blender, combine chipotle peppers, onion, garlic, lime juice, apple cider vinegar, cumin, oregano, cloves, salt, pepper, and beef broth. Blend until smooth.
- Cook in the Slow Cooker: Place beef in slow cooker, pour sauce over it, add bay leaves, cover, and cook on low for 8-10 hours or high for 4-5 hours until beef is tender.
- Shred and Serve: Remove bay leaves, shred beef in the slow cooker, and mix with the sauce. Serve in various dishes.
Notes
- For added flavor, sear the beef before slow cooking.
- Barbacoa freezes well for meal prep.
- Adjust chipotle peppers for spice preference.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 95 mg
