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–+ servings
Barbacoa tacos with a lime wedge next to it.
Kate Ramos

Authentic Slow Cooker Mexican Beef Barbacoa Recipe

This authentic barbacoa recipe combines beef chuck roast, chipotle peppers, the kick of vinegar, and spices for tender shredded beef with rich, smoky flavor. Serve it in barbacoa tacos, burrito bowls, taco salads, or alongside Mexican rice and beans and a stack of warm tortillas.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 -8 servings
Calories: 148
Ingredients Method Nutrition Notes

Ingredients
  

Method
 

  1. Season the pieces of beef generously with kosher salt and pepper (save the measured amounts of salt and pepper for the sauce).
  2. Heat the 2 tablespoons of oil in a large skillet over medium-high heat. Sear the beef in a single layer — don't crowd the pan — for 5 minutes per side or until deeply browned. Work in batches. Transfer to the slow cooker.
  3. Add the 4 chipotle peppers, 6 garlic cloves, 1/4 cup apple cider vinegar, 1/4 cup lime juice, 1 tablespoon cumin, 2 teaspoons oregano, 2 teaspoons kosher salt, 1 teaspoon cloves, and 1 teaspoon black pepper to a blender. Blend until smooth — this is your barbacoa sauce.
  4. Pour the sauce over the seared beef in the slow cooker. Add the 1 cup beef broth and tuck the 3 bay leaves down into the liquid. The meat won't be submerged, that's okay.
  5. Cover and cook on low for 8 hours, or until the connective tissue has broken down and the meat falls apart when pressed with a fork. Don't rush it — low heat over a long stretch is what gives you fall-apart tender barbacoa meat. Stir the meat a couple of times during cooking. Stir in cilantro when the meat is tender.
  6. Transfer the beef to a baking dish or large bowl. Discard the bay leaves. Shred the meat with two forks, then ladle some of the cooking liquid back over the top of the meat to keep it juicy. Taste and adjust — an extra splash of apple cider vinegar or a squeeze of lime brightens it right up.
  7. To make tacos: Warm the corn tortillas in a dry pan, 20 seconds per side. Pile on the shredded beef, then top with your favorite garnishes. Serve with Mexican rice and beans on the side.

Nutrition

Serving: 1gCalories: 148kcalCarbohydrates: 2gProtein: 11gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 7gCholesterol: 36mgSodium: 311mgFiber: 1g

Notes

    1. The Secret Ingredient: Don't skip the ground cloves. It might sound like a baking spice, but it provides the essential "earthy" warmth found in authentic Barbacoa.
    2. Acid Balance: Barbacoa is rich and heavy. Always serve with something bright like pickled red onions, a tangy salsa, or extra lime wedges to cut through the fat.
    3. Pressure Cook: Add the beef, blended sauce, broth, and bay leaves. Seal and cook on Manual/High Pressure for 60 minutes.
    4. Stove top: Turn the heat to the lowest setting, cover with a tight lid, and simmer for 3.5 to 4 hours.

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