Slow Cooker Barbacoa

Once again, the slow cooker is the perfect fit for this easy, stress-free batch of beef barbacoa.

Of course, that's assuming you don't want to dig a hole in the backyard and cover it with maguey leaves to make an impromptu oven.

The slow cooker has put these backyard ovens out of business, but they do share a key commonality:  time.  A few hours of low temp heat applied to a properly seasoned cut of beef will produce a rich, succulent flavor that works in a wide range of dishes.

(Keep in mind that you can mimic a slow cooker by using a casserole dish or Dutch oven and cooking low and slow, i.e. low heat for a long period of time.)

Chipotles in adobo are a natural fit for beef and they are the heart of our seasoning mix here.

Yes, there are more complex versions of barbacoa out there that use dried chili peppers, but this version is designed to be hands off and beyond easy.   Don't worry though, you'll be pleasantly surprised at how much flavor you can get from just a few key ingredients.

Chuck roast is probably the most common cut used for cooking in the low-and-slow realm.  This 2 lb. cut will easily serve 5-6 hungry people, if not more.

Note that tongue and cheek are frequently added to hardcore authentic barbacoa, but that's only required if you are digging an oven in the backyard.

Trim off any excess fat and cut the beef into 2-3 inch chunks.   Then add:

3 chipotles in adobo
1 tablespoon adobo sauce
1 onion
5 cloves garlic
1 tablespoon Mexican oregano
2 teaspoons cumin
2 teaspoons salt
freshly cracked black pepper
juice of 2 limes
splash of water

Give it a good stir and cook on low for 6-8 hours or on high for 4 hours.

When the meat is cooked inside and fork tender it's ready to be shredded.  I cooked this batch on high for 4 hours.

Yowsa!

The beef will nearly pull apart on its own;  you can easily shred it using two forks or a spatula.    (Note:  it can be easier to discard excess fatty bits if you shred it on  a plate.)

And now the most important part:  take a taste.  If it's slightly bland don't fret as the shredded bits will inherit loads of flavor as they rest in the juices.  I added another generous pinch of salt to this batch and let it cook for an additional 15 minutes.

Please don't skimp on this final step no matter how hungry your family is!  The juices are loaded with flavor and letting them seep into the shredded bits is the key.

And now you've got two pounds of chipotle-infused juicy beef that can be used in a variety of ways.  I use it to make burritos all the time (usually with rice, Pico de Gallo, and Basic Guacamole), but it's also worth considering a simple Barbacoa Taco.

This version uses pickled onions and freshly chopped cilantro in a warm corn tortilla.  Pickled Onions aren't required but I highly recommend trying Pickled Something with barbacoa at some point as the burst of acidity seems to pair naturally with the beef.

Definitely store any leftovers in the juices (in the fridge) as this will help the barbacoa keep longer.

I'll put the recipe box for the Barbacoa below.   Click 'Mark Complete' down below to move on to the next recipe -- Tamales!