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 a work lunch. Everyone raved about it. It was a first time for me and nothing was left. Will make again. It was delicious and layered with many flavors.
OMG! By far the most amazing barbacoa I have ever made! Followed recipe exactly, prepared last night…put it on low this morning before work and came home to heaven! This will be the go to hence forth! Have made many of her recipes and they all have been amazing but THIS is superior! Great job!!! ❤️
I’ve made this about 5 times, not in a crock pot but in a Dutch oven and it comes out amazing every time! So glad I found this, thank you for the inspiration to try something new (and incredibly yummy 😋!)
This is a go-to recipe for my family. I put it together on Sunday while I make dinner and pop it in the fridge. Monday morning I start the slow cooker and when I get home I assemble the tacos. Then I make up a couple of barbacoa rice bowls for the week’s lunches with the leftovers. Try it with a bit of feta cheese. It’s amazing.
This was delicious. I wouldn’t change a thing!
Has become a favourite in our house. Gets spicier (even better in my opinion) after being in the fridge overnight. Wouldn’t change a thing about it.
I use boneless blade roast for it since chuck isn’t really a cut name you see in Canada
AMAZING recipe! Fantastic turn out for my first attempt at this. Thanks for thr great recipe.
Ps I doubled the onion and spices plus I added about a 1/2tsp of Maggis 🤤
Best barbacoa recipe!
Hello, maybe it’s the brand of chiles with adobo sauce but it is incredibly spicy. How do I taper it down a bit? And what do you recommend for next time.
This recipe is amazing! I wanted to try something new and this was a huge hit in our house!!! We have eaten leftovers for a couple of days and each time I get the same rave reviews.
I want to try doubling but am hesitant to straight double the spices. Any tips?