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!
Thank you for sharing this recipe WITHOUT cow head and its parts! So awesome that I already have all the ingredients for this in my pantry, however I’m using grass fed sirloin tip roast (because that’s what I have defrosted). We’ll see how it turns out….
We hope you enjoy it as much as we do, Karen! :)
this is not barbacoa it may be good but barbacoa is cheek meat try the real thing you will know the difference
I made this a few months ago and then froze the leftovers. It was even better as leftovers. I’ve eaten a lot of Texmex barbacoa and this is the best I’ve ever eaten! And I’m a San Antonio native of Texas.
We’re so glad you enjoyed it, Laura! :)
Hi I had a question about the serving size. When it says 8-12 servings does that mean one taco per person (8-12) tacos or is it a couple tacos for each serving.
Also the chilli in adobo sauce is very hard to find. Do you have an alternative I can use?
This recipe looks delicious.
Thank you!
That means about one taco per person, depending on how much meat you add to your taco of course. :)
And if you can’t find chiles in adobo, you might try purchasing some chipotle chili powder that you could use instead. (If it’s not available at your local grocery store, you can order it online.) The extra smokiness of the chipotle chilies is delicious!
The real Mexican barbacoa is made from beef cheeks. You will never make it from a roast again .i promise you.
This made me laugh! I am also originally from the Wichita area, and I worked two summers in a warehouse stuffing Book-it packets! Glad you enjoyed your pizzas growing up. ?. This recipe looks fabulous, and I look forward to giving it a try.
I think y’all may have just helped me snag a husband! Made this tonight for the guy I like and to say he loved it is an understatement! It was SO delicious! I paired it with chips and guac and a Mexican Street Corn Salad!
Awwww we’re so happy it was a hit, Carrie! And we think that Mexican street corn salad sounds AMAZING — good idea! :D
This sounds so amazing
Great recepie. I made it for dinner tonight and my husband said that he had won the lottery. I searved the tacos with chopped onions, cilantro and avacado-jalapeño salsa. Easy and delish.
Thanks Toni! We’re so happy you and your husband enjoyed this! :)
Hi!
Since I don’t have the canned green chilis, should I substitute fresh chopped jalapeno? Any guidance would be great.
Thanks,
Janice
Hi Janice! Hmmm, the chopped jalapeño might be a bit too spicy, but if you don’t use all of the seeds, we think it might work okay.