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!
why does everyone want to call chuck roast barbacoa I am sure this is good but not barbacoa if you make real barbacoa you will know what real barbacoa is it is made with cheek meat
I actually just commented on that. In Texas, we use beef cheeks and/or tongue. Before I had it I was real sketchy anout eating cheek but it is amazing!!
I’ve made this multiple times for large groups and get nothing but rav reviews! By far my favorite recipe to make, and I’m not the most skilled in the kitchen! So thankful for your genius! <3
Thank you so much, Tonya, we’re happy you enjoy it! :)
Looks & sounds amazing!! Can’t wait to make it (and not run the oven or stand outside at the bbq!)
Quick note – you have “chipotle” spelled wrong in the ingredient list (it’s right everywhere else), and when
I tried pinning it directly from one of the image “pin it” buttons and it scolded me and said the site didn’t allow pinning, but the Chrome “pin it button” worked fine.
Thanks!! <3
Thanks, Kristen, we hope you enjoy it! And oops, thank you for catching that, we will fix that asap! :)
UHHH… THIS. WAS. PHENOMENAL.
Thank you, Marthe, we’re so glad you enjoyed it!
Hi, I am just now making this. I left it on high for 4 hours and the meat is still tough. Is this normal? Should I just leave it on longer?
Hi Alyssa! Oh no, we’re so sorry! It sounds like it just may have needed some more time. We’re sorry for the inconvenience!
How would you rate this in terms of spicyness?
Mild, Hot, Very Hot, Or a child could eat it?
Hi Kat! We don’t feel that this is that spicy, but everyone’s tolerance is different. Since it’s 3 lbs. of meat, that heat really gets dispersed well, but if you’re worried, you might want to just use one chipotle in adobo, instead of two. We hope this is helpful!
This is delicious! And I’m so glad that it’s from normal parts of the cow that are easy to find in the supermarket. I know lots of people are commenting that it has to be from the cheek but that is something that I will not cook (gross) and I’m glad for this delicious alternative. I’ve made this several times and we use it for bowls, tacos and enchiladas. Thanks again!
I had to comment! I just had beef cheeks for the first time, and they were FABULOUS! Melt in your mouth tender! This is the recipe I used: https://www.recipetineats.com/slow-cooker-red-wine-beef-cheeks/ We recently purchased half a steer for the freezer, and the cheek was included. You know, it is just a piece of meat made of muscle, just like the chuck used in this recipe! Most recommend low and slow for cooking cheeks, but I used my pressure cooker, as I was in a hurry. It just sounds weird, eating the cheeks…. now I must find a recipe for the tongue, and that sounds yucky to me. My husband grew up eating the tongue, and he says it’s good, we shall taste and see :)
It was delicious!
Thanks, Barb, we’re so glad you liked it!
I get having Pizza Hut in Wichita, especially if you ate at Kellogg and Bluff! But my Wichita fave is hands down Nu-Way followed closely by Dog – n – Shake. And both are on the way to Hillside Nursery!
I have made this recipe a few times now, and it is absolutely delicious! Never fails to please my fiancee and our dinner guests. We typically serve it on a bed of lettuce with black beans, sauteed peppers and onions, cheese, salsa, and lots and lots of tortilla chips. It is so easy to throw together, and it freezes wonderfully. I would also suggest that if, like me, you cannot use an entire can of chipotles in adobo quickly enough you should freeze portions in their own ziplock bags. I did this last time I made the recipe after wasting the leftovers from the can when making this previously. Always happy to save some money and reduce waste!
Thanks for sharing, Kristin, we’re so glad to hear it’s a hit with folks! :D