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!
Made this for our marching band parents potluck and everybody complemented me on this. Full of flavor and the meat was just falling apart.
So now my husband is harassing me to make it again.
This is the only barbacoa that I’ve ever made but it’s also THE best one I’ve ever tasted. Definitely recommend this recipe.
Can I cook this via instant pot?
This was excellent for the amount of effort involved. Cooked in instant pot ultra on slow cooker mode for 3 hours.
I have made this several times, for family, friends, and potluck, it always gets rave reviews! This weekend it’s going with us in our camper to share with our camping buddies. In addition to serving on corn tortillas, my all time favorite is to serve it over baked potatoes. Total deliciousness!!! Thank you for sharing this delicious recipe!
How many does this recipe serve? Having a gathering of 25 and want to know if I should double or triple this recipe..
Clarifying question here, do you mean two cans of chipotle peppers in adobo or two peppers from one can?
two peppers from one can.
I’m not the author of the recipe, but I’m quite sure you wouldn’t want to use two cans of chipotle peppers in adobo sauce. As prepared in the can, they are quite hot.
This was fabulous and so easy to make EXCEPT I didn’t read the recipe correctly! I put one whole can of chilis in adobo sauce… oh no 😥 luckily I removed the partially cooked meat from the crockpot and started over with no chili 🌶️. It was delicious.
Delicious! Skipped the green chiles as I wanted to make it not so spicy so the kids can eat it. Served it with Spanish rice and a simple cucumber, tomato and lettuce salad from the garden. Thanks!
Amazing recipe! I’ve made this a dozen times or so. I usually sear the pulled beef for 30 seconds on a hot flat top to add some crisp. It’s sooooooo good
I used the recipe to marinate cubed beef for shish kabob. I marinated for about 4-5 hours then used the remaining marinade as a baste for the shish kabob as it was grilling. I used red peppers, onion and pineapple chunks with the beef on skewers. These were phenomenal!! So much flavor! This recipe is a keeper!!!
Simple and delicious! I love it! Thank you for sharing.