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Slow Cooker Mexican Beef Barbacoa Recipe

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4.2 from 57 reviews

This authentic Mexican beef barbacoa recipe features tender, juicy chuck roast slow-cooked with chipotles, garlic, and fragrant spices. The beef is seasoned perfectly and cooked low and slow in a slow cooker until it melts in your mouth, making it a delicious and easy main dish for gatherings or family dinners.

  • Total Time: 8 hours 10 minutes
  • Yield: 8 servings

Ingredients

Beef and Seasoning

  • 4 pounds beef chuck roast, cut into 3-inch chunks
  • 1 yellow onion, diced
  • 3 to 4 chipotles in adobo sauce, finely diced
  • 5 garlic cloves, minced
  • ¼ cup fresh lime juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon ground cumin
  • ½ tablespoon dried oregano
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • ¼ teaspoon ground cloves

Liquids and Garnishes

  • ¾ cup beef stock
  • 3 bay leaves
  • Chopped cilantro (for garnish)
  • Lime wedges (for garnish)

Instructions

  1. Combine Ingredients: Add all the ingredients except the bay leaves into the bowl of your slow cooker. Use tongs to carefully toss and mix everything together, ensuring the beef chunks are well coated with the spices and liquids.
  2. Add Bay Leaves and Cook: Place the bay leaves on top, then cover the slow cooker. Cook on low heat for 8 to 9 hours or on high for 4 to 5 hours. The beef should become extremely tender and easy to shred with a fork. If not, continue cooking until it shreds easily.
  3. Shred Beef: Remove the beef chunks from the slow cooker and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces.
  4. Return and Absorb: Put the shredded beef back into the slow cooker, stir to mix with the cooking juices, and let it sit to absorb all the flavors.
  5. Serve: Serve the barbacoa directly from the slow cooker or plate it. Garnish with chopped cilantro and lime wedges for added freshness and zest.

Notes

  • For spicier barbacoa, add extra chipotles in adobo sauce.
  • Use beef chuck roast for the best tender and flavorful results.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
  • Serve barbacoa in tacos, burritos, or rice bowls for versatile meals.
  • If you don't have beef stock, substitute with water and a beef bouillon cube.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 8 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican

Find it online: https://recipesvibe.com/slow-cooker-mexican-beef-barbacoa-recipe/