Barbacoa is what happens when beef meets low heat, patience, and a smoky chipotle hug. Traditionally cooked in a pit underground. Today? Your slow cooker does all the work. The result is the same: beef so tender it falls apart if you look at it wrong.
Use it for tacos, burritos, nachos, or just eat it with a spoon standing over the sink. No judgment. This is pure comfort.
Ingredients
Serves 6-8.
- 3 lbs (1.4kg) beef chuck roast, cut into 4 large chunks
- 4 chipotle peppers in adobo sauce + 2 tablespoons adobo sauce
- 6 cloves garlic, minced
- 1 onion, quartered
- ¼ cup lime juice (about 2 limes)
- ¼ cup beef broth
- 2 tablespoons apple cider vinegar
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 4 bay leaves
Step-by-Step Instructions
Step 1: Blend the Sauce
- In a blender, combine chipotle peppers, adobo sauce, garlic, onion, lime juice, beef broth, vinegar, cumin, oregano, and salt. Blend until smooth.
Step 2: Slow Cook the Beef
- Place beef chunks in the slow cooker. Pour sauce over the top. Add bay leaves.
- Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours, until beef shreds easily with a fork.
Step 3: Shred the Beef
- Remove bay leaves. Transfer beef to a cutting board and shred with two forks. Discard large fat pieces.
- Return shredded beef to the slow cooker and toss with the juices. Let it soak for 10 minutes.
Step 4: Serve
- Serve on warm corn tortillas with diced onion, cilantro, and a squeeze of lime. Or over rice. Or on nachos. You get it.
Summary
Prep Time: 10 minutes | Cook Time: 8 hours (low) or 5 hours (high) | Total Time: 8+ hours
Yield: 6-8 servings
Difficulty: Easy (the slow cooker does the hard part)
Storage Notes
How to Store:
Refrigerate in an airtight container with juices for up to 5 days. Freezes beautifully for up to 3 months.
How to Reheat:
Reheat in a skillet over medium heat with a splash of broth or water. The microwave works too, but stovetop keeps the texture better.
Pro Tip:
Make a double batch. You will want leftovers. This beef is liquid gold.
