Slow Cooker Barbacoa Recipe

Here’s a flavorful Slow Cooker Barbacoa recipe that’s perfect for tacos, burritos, bowls, or salads. This version uses beef and a rich, smoky spice blend. It’s simple to prepare and delivers amazing results.

🌮 Slow Cooker Barbacoa Beef

🕒 Cook Time:

• Prep: 15 minutes

• Cook: 8 hours (on low) or 4–5 hours (on high)

• Serves: 8–10

🥩 Ingredients:

• 3–4 lbs beef chuck roast (trim excess fat and cut into large chunks)

• 3–4 chipotle peppers in adobo sauce (adjust for spice level)

• 1 medium white onion, quartered

• 4 cloves garlic

• 1/4 cup lime juice (about 2 limes)

• 2 tbsp apple cider vinegar

• 1 tbsp ground cumin

• 1 tbsp dried oregano

• 1/2 tsp ground cloves (optional but authentic)

• 1 tsp salt (to taste)

• 1/2 tsp black pepper

• 1/4 cup beef broth (or water)

• 2 tbsp vegetable oil (for searing, optional)

• 2 bay leaves

🥘 Instructions:

1. Sear the Beef (Optional but Recommended)
   Heat oil in a skillet over medium-high heat. Sear beef chunks until browned on all sides. Transfer to the slow cooker.

2. Make the Sauce
   In a blender or food processor, blend together: chipotle peppers, onion, garlic, lime juice, vinegar, cumin, oregano, cloves, salt, pepper, and beef broth until smooth.

3. Cook
   Pour the sauce over the beef in the slow cooker. Add bay leaves. Cover and cook:

   • On low for 8–10 hours

   • Or on high for 4–5 hours
     Until the meat is very tender and shreds easily.

4. Shred the Beef
   Remove bay leaves. Shred the beef with two forks in the slow cooker. Mix well with the juices.

5. Serve
   Serve in tacos, burrito bowls, or over rice. Garnish with fresh cilantro, diced onions, or a squeeze of lime.

🔁 Storage Tips:

• Fridge: Up to 5 days

• Freezer: Store in an airtight container for up to 3 months