Barbacoa (Slow Cooker)
Mexican beef barbacoa that's juicy, meltingly tender, seasoned with flavorful chilies and spices, and made easy right in the slow cooker. Watch the video below to see how I make it in my kitchen!
Servings: 8 servings
Ingredients
- 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
- ¾ cup beef stock
- 3 bay leaves
Instructions
- Add all of the ingredients, except the bay leaves, to the bowl of a slow cooker.
- Use tongs to gently toss and mix it all together. Then add the bay leaves, and cover. Cook on low for 8 to 9 hours, or on high for 4 to 5 hours. The beef should be tender and fall apart easily when shredded with a fork. If it doesn't shred easily, cook it a bit longer.
- Remove the beef to a cutting board and use two forks to shred it.
- Place the shredded beef back in the slow cooker, give it a stir, and let it absorb the juices.
- Serve the barbacoa straight from the slow cooker, or add it to a plate and garnish with chopped cilantro and lime wedges.
Video
Nutrition
Calories: 430kcal | Carbohydrates: 5g | Protein: 44g | Fat: 26g | Saturated Fat: 11g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 884mg | Potassium: 855mg | Fiber: 1g | Sugar: 1g | Vitamin A: 334IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 6mg