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 in a crockpot and LOVED it! Can it be done in an instant pot?
This was absolutely mouthwatering! It took four hours in the crockpot on high to be “shreddable,” but utterly delicious! A definite do-over.
Made this tonight for husband of 18 years and he said it was the best meal I’ve ever made. I used the suggestion of putting in blender and pulsing and also added 1 extra chipotle. Sooooo good. Made sure to save this in favorites
Excellent recipe. I used it to make fajita bowls & later, burritos.
Amazing with a few changes…Barbacoa traditionally has some orange juice added. I added about 1/4 cup orange juice, and a good squirt of honey. This balances the flavors, and makes the flavor spectrum wider. I threw the entire piece of meat in a reusable bag with the marinade (left bay leaf whole) and then baked two days later. I love a traditional cast iron dutch oven, so I baked mine in the oven, lid on, without cubing the meat. 425 for the first 45 minutes, then 350 for the last several hours. Shredded the meat, and left in dutch oven at 225 for another hour until guests arrived. Homemade corn tortillas, with radish, avocado, cilantro, tomato, and other delish toppings. This recipe is a keeper.
Love the changes to this – I also added fresh squeezed oranges and honey and while I didn’t marinate as the other reviewer. I seared the meat whole and browned for 5 minutes on each side in some olive oil. Drained the fat, Poured the puréed ingredients popped it into my Dutch oven. Baked in 425 for 45 minutes, then reduced temperature to 325 for 2-2 1/2 hours more. Perfect!
I was wondering how spicy this recipe was for children. My kids do not like overly spicy foods but would love to try this recipe as it feeds a lot and we are a very large family. Thank you!
I leave out the chipotles, chiles, and the cumin and it tastes great!
Unbelievably good! So so tasty – a total hit!!
Absolutely delicious! Served it with avocado salsa.
So delicious! Family and friends favorite
I blend all the ingredients instead of chopping
(Save time)
Also I use fresh jalapeño peppers instead of can
I make this quite often. It is so flavorful. My kids love it too. So easy and so yummy.
This recipe has become one of our staples at home. It’s so easy to make and so delicious and really goes with any meal. We add it to our eggs, mushrooms and onions for breakfast, have it for lunch, eat it with dinner and just change up what we’re combining it with. It’s seriously the best.