This barbacoa recipe is simple to make in your slow cooker, and makes the most tender, flavorful, delicious barbacoa beef.

Barbacoa

beef chuck

garlic,

chipotles in adobo sauce, chopped

green chiles

white onion, finely chopped

lime juice

apple cider vinegar

bay leaves

cumin

dried Mexican oregano (or standard dried oregano)

fine sea salt

black pepper

cloves

beef stock or water

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!

Absolutely amazing dinner in our household tonight. I couldn’t find diced chili’s so used 2-4oz cans of slice jalapeños (not for the faint of heart). I don’t find the canned diced chili’s ever add much to a recipe anyways. I used 3 chili’s in adobo and some of the sauce. My house smelled amazing all day. We had them with street style flour tortillas heated up in a cast iron pan along with diced onion, cilantro, Avocado salsa/or sour cream (depending on preference) and some cotija cheese.  Just had a side salad with hatch chili dressing. I’m full but already craving the leftovers tomorrow. Thank you so much for the recipe, we absolutely loved it. 👏 👏 well done!

Seriously one of the best recipes I've ever made! I use my Le Creuset dutch oven in which I sear the meat (have used chuck roast and tri tip), and bake in the oven at 425 for 45 mins then 2.5 hours at 325. When finished, I shred and let stand in the dutch oven at 225 until ready. I blend all of the ingredients in my food processor/blender doubling the chipotle and adding a 1/4 cup orange juice. My wife now loves me again! :)

Sounds great but i can't find the chipotle peppers in adobo sauce anywhere anything i can substitute?

If I could give this more than 5 stars I would. It was so easy and so good. We used Pork Butt, because that is what we had. I also left out the diced green chilies as I knew it would be too much for the two older people in our household.  I had planned on having it stretch to two meals, but alas it all went on night one.  So tomorrow I am going to redo it with some boneless chicken breasts.  I will only give it 2 hours on low, as that should be plenty of time for them.  Tonight we had it on flour tortillas with your Cilantro Lime Slaw, which was incredible. We had Chipolte's Barbacoa last week, and this was so much better!  I look forward to trying some of your other recipes.

Amazing recipe, we made it for Cinco de Mayo family dinner.  I used in insta pot, seared the chuck roast first then high pressure for 1 hour. I didn’t have clove but had everything else. Shredded up the beef and let in sit in the juices. This recipe is a keeper, thank you for sharing!

So yummy! Will definitely make it again as it was a crowd pleaser

This recipe is amazing.  I do it one of 2 ways.  Number one, I follow this recipe and do the crockpot thing.  Number two, I double all the ingredients and simmer in a sauce pan for perhaps an hour.  After that, I cool and blend in the blender.  I divide and freeze it in containers.  I use the frozen sauce on a busy day with a jar of my home canned venison which is already super tender.  I drain some, but not all, of the canning liquid and combine meat and barbocoa sauce in a skillet and simmer for half hour or so.  If I need more liquid, I add some of the reserved meat juice that I held in reserve.   I can literally decide on barbocoa less than an hour before supper on a crazy day.

I, too, made this in my Instant Pot using Kay's suggested guidelines below (high pressure, 1 hour, seared the beef first).  It was delicious!  Will definitely make again.

I made the recipe as stated except for omitting green chilis as I didn’t have them and I added 1/4 cup orange juice. Cut the 4 pound chick roast into 8 large chunks. Lightly floured and browned  them and cooked for 8 hours. Meat was falling apart tender.  I thought initially it was too spicy for me but after shredding it and putting in flour tortillas with carmelized onions and red peppers, cilantro and Mexican cheese and black beans it was perfect. Everyone raved and said it was far better then chipotle or any restaurant. This will be a go to recipe especially in football season. Served with jasmine rice with lime juice and cilantro. So pleased. Hubby loved.  Thank you for this recipe. It’s  a no fail recipe.

This was fabulous.  Thank you so much for sharing.  I made it with pork that was a huge hit.  I am now required to make this on a weekly basis. The recipe is so simple which was an awesomely pleasant surprise.

Wow! This is absolutely delicious. 

I didn't have the Apple Cider Vinegar so, I just skipped it. I also like spicy food so I added an extra chipotle pepper or two. Seriously, so good.

This recipe is amazing! I was nervous because my children are quite picky, but this recipe satisfied even my pickiest eaters! I am adding this one to our monthly rotation.

https://content.jwplatform.com/videos/NwFyYHur.mp4

This homemade beef barbacoa recipe is easy to make in the slow cooker, and it’s SO flavorful and delicious! Perfect for chipotle barbacoa tacos, burritos, salads, quesadillas and more.

barbacoa

Prep Time: 10 minutes

Cook Time: 4 hours, 10 minutes

Total: 4 hours, 20 minutes

Author : Ali

Ingredients

Instructions

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