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
This barbacoa recipe is simple to make in your slow cooker, and makes the most tender, flavorful, delicious barbacoa beef.
Ingredients
- 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.
Did you make this?Let me know how it turned out in the comments below!
I’m curious about the adobo sauce and chipotle peppers: If I’m only using 2 (or 3, okay, I do like spicy) peppers from the can, what do I do with the sauce? Do I just take a couple tablespoons of it, or do I just dump it all in? I’ve seen a bunch of recipes that call for only a couple peppers from the can, and nobody specifies what to do with/how much of the adobo sauce to use. Thanks!
I don’t add extra sauce, but add in the sauce that’s coating the few peppers that I chop up. But you’re welcome to add more of the sauce if you’d like! Otherwise, I recommend freezing it for later use. :)
How crazy!! I’m from Wichita too!!! Small world!! I’ll be trying out this recipe this weekend!!
Awesome Nancy, we hope you enjoy it! :)
Hello Shannon, a great many thanks to you for this awesome recipe. I was in a pinch, as the caterer I hired for my daughters baby shower canceled on me two days before the event. We were having over (80) people attending our function and the menu had already been set for having barbacoa. As you know there are so many recipes to choose from and after careful consideration, (basically being an eneey, meeny, minny, moe) I selected yours. Your recipe was truly a God’s Send to me! I received numerous compliments, as many people couldn’t believe it was my first time ever making this dish, let alone finding it on Pinterest. You are my new found hero, as your fantastic recipe sent myself and so many others home with a smile and a very full stomach……..Job Well Done!
Hi Tricia, Ali and I are happy to hear the barbecue was a hit, thanks for your sweet words! :)
Would love to find out more about cooking for a crowd. Any tips?
my husband and i loved this and will definitely make it again. looking forward to making quesadillas with the leftovers later this week. i also made pickled onions that added nice crunch and a little extra zing: https://sharedappetite.com/recipes/easy-pickled-onions/
Thanks Joanna, we’re glad to hear that! And those pickled onions sound like a killer addition! :)
Okay…. just made these. It is HOT and I only used half the green chili amount. I had to add some brown sugar to cut the heat a little but once I add some greek yogurt (instead of sour cream) it is good! Prefect for the cold nights to come. Cooked right and shredded just fine.
We’re glad you enjoyed this Arin! We’re sorry it was too hot initially, we’re not sure why — it should have a kick, but should not be crazy hot. Anyway, we’re glad it worked out int he end, thanks for sharing!
I just made this for a birthday party and it was absolutely delicious! Everyone raved about how wonderful it tasted, and that it was even better than Chipotle. My parents were with me at the store as I purchased all the ingredients and asked if I was sure the recipe was going to turn out. I wasn’t worried in the slightest-everything I’ve made from your recipes has been so flavorful and delicious! Thanks for giving me more confidence when I cook, and for your wonderful blog! (I’m re-making your Chili recipe tonight to use up the adobo pepper. Your chili recipe is also the best I have ever tasted!) Thanks again AIi!
Made this today and it turned out fantastic!! I wanted very spicy so I used a whole can of chipotle and I’m very pleased with the results. The meat was very tender and shredded easily. As good as this is, I bet it will be better tomorrow. Thanks for sharing this recipe it’s definitely a keeper.
We’re so glad to hear that Allen, thanks for sharing! And yes, it’s even better on the next day! :)
I just wanted to thank you for posting this recipe. I’m about as worthless in the kitchen as a newborn but was able to throw this together and it ended up tasting awesome! I’m sorry for those that didn’t have it turn out so well…I’m betting the cut of meat was labeled incorrectly because it’s practically foolproof.
Thank you!!!!
Thank you Irene, we’re happy to help, and are glad to hear you enjoyed the recipe! :)
Made this Saturday night and it was fantastic! Two thumbs up from the husband as well.
Opted to blend everything in the food processor before tossing with the beef and served it as tacos with fresh corn and spring mix. Definitely will make this again =)
Thank you for sharing Kate, we’re happy you and your husband enjoyed this!
I am a restaurant Brat. My parents owned 5 Mexican Restaurants in CA. I grew up with all kinds of Mexican Cooking-All-Day Mamas – Including thee Best Cook, My Grandma! I have made barbacoa many times, recipes easy and not so easy. I have even bought pre-made pkgs like the one called La F_____ (the guy is on tv). I am telling you ****this recipe, hands down thee best!!!!!**** I will add a little of this or more of that, but always I use thee same ingredients – my daughter did say she did not like how much apple cider vinegar I put in the first time! She said it made her sick >.< so I always put less now… I seriously question the people that messed this up…. buy the right kind of cut, and from a good local butcher (no Costco), and watch those temps and times. There is no rushing in making good Mexican food ;)
Thank you for taking the time to share this with us Fina, we’re so happy you enjoyed the recipe!! :)