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!
Great recipe. First time I made it a family member said it was “life changing”. I put everything except the meat and bay leaves in the blender and it makes a really nice sauce. I did not have vinegar so I used some red wine and it was still great. Thanks for sharing this fab dish!!
This recipe is PERFECT!!! Super easy, and reliable. I’ve made this recipe dozens of times, and I definitely prefer the pan sear sear on the meat first for that extra flavour. Served on corn tortillas with cotija cheese and some homemade pickled red onions it’s like a taste of Mexico.
Awesome!! So glad you like it!
Way too spicy for my family. Went to meat market to make sure I had a really good chuck toast. It turned out tender but meat was dry, the more I chewed felt like chewing on sawdust.
We’re sorry to hear that, Zoe! We’re not sure how the meat would have come out so dry. It’s definitely not supposed to be dry at all. Was the setting on your slow cooker accurate? We would recommend checking the temp with a thermometer just to make sure.
This is the simplest, most foolproof barbacoa recipe with the perfect hint of spice and tons of flavor. I’ve made it several times and it feeds a crowd…and the crowd ALWAYS loves it. Kids and adults alike!
Wow, thank you so much, Brandi — we’re thrilled that you love it!
Beef tongue is NOT barbacoa…. it’s Lengua… Beef Cheek is barbacoa!!
I made this today. It was very good. We had leftovers. I also made Mexican Rice and refried beans. I live with my daughter and her husband. So it was the three of us. They enjoyed it as well.
Thanks for sharing, Anita, we’re so glad you and your family enjoyed it!
Can I make this in the Instan Pot for quicker turn around? If so, how long?
Sure thing! I haven’t tested it, but believe that about 1 hour of cook time (on high) should work. If it’s not easily shred-able, pop it in for an additional 5-10 minutes. :) Enjoy!
I thought “true” Mexican Barbacoa contains beef tongue or cheeks? That’s how it is in Texas. Your roast looked good, just wondering if you have tried the traditional cuts.
You are right, David! We haven’t tried it with those cuts, but feel free to try it with them if you like!
This is an excellent recipe. I have made it several times and received top reviews. I usually use a little less lime juice. Thank you for posting.
Thank you, Pete, we’re so glad you enjoy it! :)
I’ve made this multiple times, always a huge hit! Amazing flavor and so easy.
Thanks, Mollie, we’re so happy you enjoy the recipe!