Barbacoa Recipe + Video
Make this Barbacoa Recipe in the slow cooker for the Mexican barbecue of your dreams. Fall-apart tender, a little spicy, and feeds a crowd!
Ingredients
FOR THE BEEF
- 4 pounds chuck roast trimmed of excess fat and cut into 8 chunks
- 2 teaspoons kosher salt divided
- 2 tablespoons extra virgin olive oil
- 2 bay leaves
FOR THE SAUCE
- 1/4 cup apple cider vinegar
- 6 cloves garlic
- 4 teaspoons ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon fresh ground black pepper
- 1/8 teaspoon ground cloves
- 4 chipotle peppers in adobo sauce from 1 can
- 1 tablespoon adobo sauce from the can
- 1 cup chicken stock or 1 cup water plus 1 teaspoon chicken base
- 1/4 cup fresh lime juice
Instructions
- PREP BEEF: Trim visible fat from 4 pounds chuck roast and cut into 8 chunks. Pat the meat dry with paper towels. Sprinkle all sides with 1 teaspoon kosher salt.
- MAKE SAUCE: In a blender or food processor, combine ¼ cup apple cider vinegar, 6 cloves garlic, 4 teaspoons ground cumin, 1 tablespoon dried oregano, 1 teaspoon fresh ground black pepper, ⅛ teaspoon ground cloves, 4 chipotle peppers, 1 tablespoon adobo sauce, 1 cup chicken stock, and ¼ cup lime juice. Blend until smooth.
- SEAR BEEF: Heat 2 tablespoons extra virgin olive oil in a Dutch oven over medium-high heat. Add beef chunks and sear on all sides until browned and a crust forms.
- TRANSFER: Place the seared beef into a slow cooker. Pour the blended sauce over the beef and add 2 bay leaves.
- SLOW COOK: Cover and cook on HIGH for 5 to 6 hours or LOW for 8 hours, until the beef is fork-tender.
- SHRED: About 1 hour before serving, shred the beef using two forks. Stir to coat with the sauce.
- SEASON: Taste and add the remaining 1 teaspoon kosher salt if needed.
- FINISH: Cover and cook for the final hour so the shredded beef absorbs the sauce.
- SERVE: Serve hot in tacos, burritos, bowls, or salads.
Video
Notes
No Blender Option: Finely mince the garlic and chipotle peppers, then whisk all sauce ingredients together in a bowl before adding to the slow cooker.
Make-Ahead: This barbacoa tastes even better the next day. Refrigerate overnight for deeper flavor.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze cooled barbacoa with sauce in freezer-safe containers for up to 3 months.
Serving Ideas: Use in burritos, tacos, nachos, rice bowls, or salads.
Nutrition
Serving: 1 | Calories: 314cal | Carbohydrates: 4g | Protein: 30g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 105mg | Sodium: 844mg | Sugar: 1g | Fiber: 1g | Calcium: 46mg | Iron: 4mg