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!
Absolutely delicious! I was skeptical about the ground clove as I don’t like clove. But it didn’t over-power the dish. If you don’t like clove, please try it in this recipe. I always make a recipe as it is written, and alter it if necessary for my taste. I’ll keep making it just as it is!
I love this recipe! Have made it numerous times and it is a huge hit! I have made it in the instant pot when short on time and in my Le creuset dutch oven low and slow in the oven (275 or 300ish temp). I usually add some fresh cilantro and fresh lime juice at the end to brighten everything up. Absolutely delicious.
This is definitely a keeper in our household. Can’t wait to make again!
Hi there! Second time making this recipe – the family loves it! Great flavor! However, both times the meat has come out very tough and difficult to shred. Any thoughts on where I could improve? Following the recipe to the letter!
If the meat is still tough you may need to cook it longer. The slow cooking gets the meat hot enough to break down the collagen – which is what makes the meat tough. Every slow cooker cooks different and every roast is different (some have more collagen). I promise the extra time is worth it!
I would say just to leave it as long as possible in the slow cooker, for me an extra hour difference on high made it go from being tough to just falling apart.
Ill have to rate later but the recipe doesnt mention the chipotle in adobe sauce. Do you not use the sauce? just the peppers? Or chop the peppers in the sauce and add it all to the slow cooker?
I am also wondering the same thing!
Omg! This recipe is so so so good.
I’ve made it several times at this point and it’s banging’ everytime. Friends and family love it!!
Alas, I have gone vegan for health reasons and I am devastated that this go-to recipe for mine is off the table. I am wondering if it’s possible to adapt with young jackfruit for that shredded meaty goodness.
It is sooo good with jackfruit in my opinion!
I used 3lbs jackfruit (drained):
Cook the jackfruit with the onion and garlic in a pan until lightly browned and relatively free of moisture, about 10 minutes.
Transfer jackfruit to a slow cooker; cover with sauce (substitute water for beef broth). Cook on Low, (occasionally stirring) until jackfruit shreds easily. Roughly 6 hours.
Sek here. I can literally taste your deep dish Canadian bacon pizza and Pepsi. I have used many of your recipes but had no idea you were from Wichita. Thanks for the recipe!
It may not be a popular substitute, but my family has loved this with venison roasts instead of beef. If you’re a hunter, I highly recommend trying this recipe with your venison! Even old, gamey tasting venison turns out great with the acid from the vinegar and lime.
Absolutely delicious ? my family loved it, I usually make homemade tortillas to eat with this recipe but decided on fry bread today and it was a hit??♀️❤️ Thank you for sharing your version of this out of this world Barbacoa?
Do you have any instructions on how to convert this to an Instapot recipe?
High pressure for a hour, quick release, sautéed on high stirring constantly for 15 min or untill not as watery.
This is a staple in our household now! One of our favorites! We also serve this with shredded Monterey cheese and fry up some flour tortillas!