Slow Cooker Beef Barbacoa (Printable version)
Succulent Mexican-style shredded beef slow-cooked with chipotle, spices, and citrus until meltingly tender.
# What you need:
→ Meats
01 - 2.5 lbs 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, seeded and chopped (optional, for extra heat)
06 - 1/4 cup fresh lime juice
07 - 1/4 cup apple cider vinegar
→ Spices & Seasonings
08 - 1 tbsp ground cumin
09 - 1 tbsp dried oregano
10 - 2 tsp smoked paprika
11 - 1 1/2 tsp sea salt
12 - 1 tsp ground black pepper
13 - 1/2 tsp ground cinnamon
14 - 2 bay leaves
→ Liquids
15 - 1 cup beef broth
16 - 2 tbsp tomato paste
# How To:
01 - In a small bowl, combine ground cumin, dried oregano, smoked paprika, sea salt, black pepper, and cinnamon. Mix thoroughly until evenly incorporated.
02 - Place the beef chuck chunks into the slow cooker. Sprinkle the spice blend generously over the meat and toss until every piece is evenly coated.
03 - Scatter the chopped onion, minced garlic, chipotle peppers, and jalapeño over and around the seasoned beef in the slow cooker.
04 - In a separate bowl, whisk together the fresh lime juice, apple cider vinegar, beef broth, and tomato paste until smooth. Pour the mixture evenly over the beef and vegetables.
05 - Tuck the bay leaves into the liquid around the beef for even flavor distribution.
06 - Cover the slow cooker and cook on LOW for 8 hours, or until the beef is fall-apart tender and shreds effortlessly with a fork.
07 - Remove and discard the bay leaves. Using two forks, shred the beef directly in the slow cooker, mixing it thoroughly with the accumulated juices.
08 - Serve the barbacoa hot in warm corn or flour tortillas, burritos, or over steamed rice. Garnish with fresh cilantro, diced onion, and lime wedges as desired.
# Expert Advice:
01 -
- The spice blend hits every note you want from authentic barbacoa without needing a shopping trip to a specialty market.
- It practically cooks itself while you go about your day and comes out tasting like you spent hours tending a smoker.
02 -
- Resist the urge to peek during cooking because lifting the lid adds roughly thirty minutes to your cook time each time you do it.
- The barbacoa tastes noticeably better on day two when the flavors have had time to mingle and settle.
03 -
- Cut the chuck into large chunks rather than leaving it whole because more surface area means more seasoning penetration and faster shredding later.
- If the sauce seems thin after shredding, turn the slow cooker to HIGH for twenty minutes uncovered and it will reduce into a glossy coating.