An authentic Mexican dish that is slow cooked in your crockpot. This beef barbacoa recipe is tender and perfectly flavored with chipotle chilies and seasonings. Great filling for tacos or used for rice bowls.
This is an easy dish to make and the ingredients are very easy to find at the grocery store if you don’t already have them at home! The chuck roast is your best bet for tender results. The chipotle adds a spicy kick and the various seasonings offer more taste depth. It’s imperative to portion the beef and remove fat prior to cooking.
I like the bits of chilies with the adobe sauce, but did remove any larger pieces that had not cooked down prior to serving. My kids are painfully particular about their foods and would have had a FIT seeing or biting into any of those!
Slow Cooked Beef Barbacoa
Ingredients
- 3 lbs beef chuck roast, trimmed of fat and cut into 3" chunks
- 1 tbsp minced garlic (or 3 garlic cloves)
- 7 oz can chipotle peppers in adobe sauce, diced
- 1 white onion, diced finely
- ¼ cup lime juice
- 3 tbsp apple cider vinegar
- 2 tbsp cumin
- 1 tbsp oregano, dried
- salt and pepper
- ½ tsp allspice
- ½ cup beef stock
- toppings: cilantro, salsa, cheese
- 1/4 cup cold water + 2 tbsp cornstarch
Instructions
- Combine all ingredients in the base of your slow cooker and give it a good stir. Cover and cook on low for 6-8 hours.
- Remove beef and shred into bite size pieces. Remove any large pieces of chipotle peppers and the bay leaves. Change your crockpot setting to "saute" and pour in the whisked together cornstarch/water mixture. Let this saute and thicken for about 5 minutes. Toss the beef into the sauce and let sit for an additional 10 minutes to soak up the sauce. Serve with tortillas or rice. Enjoy!
