Slow Cooker Beef Barbacoa (Printable)
Tender, spicy Mexican shredded beef slow-cooked with chipotle peppers and aromatic spices. Perfect for tacos, burritos, or rice bowls.
# What You'll Need:
→ Meats
01 - 2.5 pounds beef chuck roast, cut into large chunks
→ Vegetables & Aromatics
02 - 1 large yellow onion, chopped
03 - 4 cloves garlic, minced
04 - 2 chipotle peppers in adobo sauce, chopped
05 - 1 jalapeño pepper, seeded and chopped
06 - 1/4 cup fresh lime juice
07 - 1/4 cup apple cider vinegar
→ Spices & Seasonings
08 - 1 tablespoon ground cumin
09 - 1 tablespoon dried oregano
10 - 2 teaspoons smoked paprika
11 - 1 1/2 teaspoons sea salt
12 - 1 teaspoon ground black pepper
13 - 1/2 teaspoon ground cinnamon
14 - 2 bay leaves
→ Liquids
15 - 1 cup beef broth
16 - 2 tablespoons tomato paste
# Directions:
01 - In a small mixing bowl, combine ground cumin, dried oregano, smoked paprika, sea salt, black pepper, and cinnamon. Stir until evenly incorporated.
02 - Arrange the beef chuck chunks in the slow cooker insert. Sprinkle the spice blend generously over the meat and toss by hand until every piece is thoroughly and evenly coated.
03 - Scatter the chopped onion, minced garlic, chipotle peppers, and jalapeño over and around the seasoned beef pieces.
04 - In a separate bowl, whisk together the fresh lime juice, apple cider vinegar, beef broth, and tomato paste until smooth. Pour the liquid evenly over the beef and aromatics in the slow cooker.
05 - Tuck the bay leaves into the liquid around the beef so they remain submerged during cooking.
06 - Secure the lid on the slow cooker and cook on the LOW setting for 8 hours. The beef is ready when it pulls apart effortlessly with gentle pressure from a fork.
07 - Discard the bay leaves. Using two forks, shred the beef directly in the slow cooker, allowing the meat to absorb the rich cooking juices. Toss everything together until well combined.
08 - Serve the barbacoa hot in warm corn or flour tortillas, burritos, or over steamed rice. Garnish with fresh cilantro, diced white onion, and lime wedges as desired.
# Expert Tips:
01 -
- The combination of chipotle peppers and cinnamon creates a deeply complex flavor that tastes like it took far more effort than it actually did.
- It produces enough for a crowd or a full week of meals and the leftovers might be even better than day one.
02 -
- Resist the urge to lift the lid during cooking because each peek adds roughly thirty minutes to your total time as all the trapped heat escapes.
- The meat will look tough and unpromising around hour five but trust the process because the final two hours are when the magic happens.
03 -
- Cut the beef into large chunks rather than one whole roast because more surface area means more spice coverage and better flavor penetration.
- Save any leftover braising liquid because it makes an incredible base for soup, rice cooking liquid, or even a quick pan sauce for eggs the next morning.