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 made this several months ago and it was absolutely delicious… It’s one of the few “experiment” meals my husband has asked me to make again ! I made it yesterday with a shoulder roast from the deer my husband killed a couple weeks ago and it was even better!! Note for anyone wishing to use venison instead of beef: The cooking time is much quicker with venison and can vary due to age of the animal, but mine was ready in 5 hours cooked on low.
We’re so glad you and your husband enjoy the recipe, Molly! :)
Thank you for the great recipe! We made it today and it was delicious. I put extra chilis and it was SPICY!!!
We’re happy you enjoyed it, Julie!
Can I use pork instead?
We haven’t tried this particular recipe with pork, so we can’t say for sure how it would turn out (we think it should work), but we do have a carnitas recipe you might wanna check out! We hope you enjoy!
Can i use an arm roast in place of the chuck roast?
We’ve never tried that Casey, so we can’t say for sure, however we think it should probably work!
This was absolutely delicious! I used stew meat that I had in the freezer and cooked on high for 4 hours. My whole family loved it! Thanks.
We’re so happy you and your family enjoyed it, Kerry! :D
I’m cooking this right now, and it’s coming out really spicy. Is there anything I can add to tame down the hotness?
Oh no, we’re so sorry! This shouldn’t be too spicy, but you could try adding a little sugar, vinegar, or lime/lemon juice to try and tone it down some. We hope this helps!
I forgot to buy apple cider vinegar. Will it turn out just as good?
Hi Meghan! Yes, completely — we hope you enjoy! :)
I made this a few nights ago and it was bomb! I have been eating the left overs the last few days and am sad it’s gone. I will have to make more soon! Thanks for the great recipe.
Thanks, Heather — we’re so glad you enjoyed it! :)
O’ when making it from ‘ cheek meat’ drop some garlic into the crock pot! If any body makes it like this, let us know if you liked it
I use cheek meat with this recipe and it is delicious! My family loves it.
Thanks for sharing, Jordan, we’re so glad to hear that!
The real barbacoa meat is ‘cheek meat” and in the crock pot. This is the Mexican type. Try it and you will never make it from chuck again .