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!
It’s wonderful. Tastes like heaven to those of us with an open mind. My husband is a picky eater and in his mind it’s the best thing he’s ever tasted. I serve it like a burrito with black beans, corn inside, lettuce and tomatoes, sour cream and enchilada red sauce drizzled on the burrito. It doesn’t need any of that tho. It’s fantastic, so tasty in a bowl with rice.
Our family loved this recipe! I couldn’t find chipotles in adobo sauce so I used fresh jalapeño and adobo sauce 😂. Not sure how it compares to the original recipe but we thought it tasted amazing! New family favorite. I also blended everything together to make the sauce. Thx!!
There’s multiple cuts of meat that can be used in barbacoa. The general one, is mentioned in this post. The delicate cuts of meat, e.g. the head and cheek HAVE to be asked for specifically.
Super easy to make but it was WAY spicier than any barbacoa I’ve ever had. That being said, it wasn’t bad haha. I like a little spice so I just skipped the salsa. Next time I make this, I will likely omit the green chilies all together because I think that’s the culprit for the spice level. Goes great with cotija!
Not sure if you have made this again yet. The heat culprits will be the diced Chipotle peppers and bring black pepper. You chunks just use some of the Adobo sauce, skip the actual Chipotle peppers, and cut the ground black pepper in half. The seeds in the chipotle peppers will also add heat. Good luck!
This is so flavorful and delicious. I have been making this for years. My kids like it as well. I love this recipe. It’s easy. Thank you. 😊
Great recipe! My husband and toddler love this. The only substitute we make is to use venison rather than beef. We have made this numerous times and stays in our regular rotation. Thank you for sharing with us!
This recipe is phenomenal! Perfect balance of flavors. I followed the directions as is last week and it was a huge crowd pleaser. We used the leftover meat to make quesadillas the next day. Later in the week I decided to use up the remaining can of chipotle on adobo and made it with 2 chicken breasts (but half the recipe) and omitted the green chili. Also phenomenal!
I have been using the easy and yummy Frontera Grill sauce for my crock pot Barbacoa. No longer available, I found this recipe and it’s a winner!! I prepared exactly per the recipe and would not change a thing. Thank you!
Stephen – why so harsh?
I have been making your recipe for years and it just dawned on me that I should probably tell you and also thank you and rate it. It is a family favorite and a crowd pleaser. Much gratitude
I have made this recipe serval times. I use beef and chicken, whichever meat I have on hand. My family loves it! I am making it again tonight. It is a delicious recipe, thank you!
I planned on cooking it on low for 6 hours on low, and I checked on it at about 3 hours, and the meat was completely cooked already, and starting to get very tough, so I pulled it out. It was a bummer that it was ready way too early for my guests. I was afraid of it getting way too overcooked and tough by keeping it on warm until my guests arrive 3 hours later, so I stuck it in the fridge and I’m going to reheat it right before they get here. I followed the recipe exactly! What did I do wrong? :(
Can this be cooked on the stovetop? Thanks!
Is it 2 cans of chipotle in adobo or chipotles from 1 can?
I have made barbacoa in my LaCreuset Dutch oven on the stovetop many times. Low and slow is the ticket to achieve that tender, falling apart texture that makes this recipe a winner! Good luck!
I do not normally eat beef, so when I do, it better be good. I found a chuck roast on sale, and was going to use it for the tried and true Country Pot Roast, but decided that I would try my hand at Barbacoa – just to be different. I researched numerous recipes. Having never cooked it before, I was really stabbing in the dark. Found this one, and it spoke to me.
I was NOT disappointed. Omg. It was one of the best meals I have ever had. I made one minor SUBSTITUTION: I used Negra Modelo in place of the beef broth. (Yes, I drank some, too. Don’t judge me.) Served in some grilled taco shells with all the fixings, with some Goya rice and … just wow. Thank you for making my splurge totally worth it. Can’t wait to have more tonight!