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    Home » Most Recent

    Easy Slow Cooker Barbacoa Recipe

    August 10, 2017 By Patrick 12 Comments

    300 shares
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    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.

    This stress-free slow cooker beef barbacoa can be used in so many delicious ways: tacos, burritos, enchiladas -- you can even serve it over rice for an instant meal. So good! mexicanplease.com

    Slow Cooker Barbacoa Recipe

    Not only are we upgrading the backyard oven but we'll also simplify the spices used.  Instead of foraging through the jungle for chili peppers, just buy a can of these:

    Sure, this Cheesy Bean Dip works great for office parties and family get-togethers, but it tastes better when you make it for yourself :) Chipotles in adobo give the pinto bean puree incredible flavor. So good! mexicanplease.com

    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 using dried chili peppers that we might delve into later on, 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.

    This version is also a great core recipe to have in your arsenal to compare to other more time consuming recipes.  It has  a rich, succulent flavor that belies the ease of its creation.  No digging or foraging necessary.

    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.

    This stress-free beef barbacoa can be used in so many delicious ways: tacos, burritos, enchiladas -- you can even serve it over rice for an instant meal. So good! mexicanplease.com

    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 oregano ( I used Mexican oregano but regular is fine)
    2 teaspoons cumin
    2 teaspoons salt
    freshly cracked black pepper
    juice of 2 limes
    splash of water

    This stress-free beef barbacoa can be used in so many delicious ways: tacos, burritos, enchiladas -- you can even serve it over rice for an instant meal. So good! mexicanplease.com

    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.

    This stress-free beef barbacoa can be used in so many delicious ways: tacos, burritos, enchiladas -- you can even serve it over rice for an instant meal. So good! mexicanplease.com

    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've been using it in Barbacoa Burritos and will put up a recipe for that next week, but in the meantime it's worth considering a simple Barbacoa Taco.

    This stress-free slow cooker barbacoa can be used in so many delicious ways: tacos, burritos, enchiladas -- you can even serve it over rice for an instant meal. So good! mexicanplease.com

    It's worth trying out a no-frills taco to see how complete it tastes to you.  It's like...if you've got a flavor-loaded batch of slow cooker barbacoa then you might not need a whole lot of fixings to make a rewarding 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.

    This stress-free slow cooker beef barbacoa can be used in so many delicious ways: tacos, burritos, enchiladas -- you can even serve it over rice for an instant meal. So good! mexicanplease.com

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

    And now you can put your shovel away, errrr your slow cooker that is, and enjoy your succulent batch of barbacoa.

    Buen Provecho.

    This stress-free beef barbacoa can be used in so many delicious ways: tacos, burritos, enchiladas -- you can even serve it over rice for an instant meal. So good! mexicanplease.com

    Easy Slow Cooker Barbacoa Recipe

    This stress-free slow cooker barbacoa can be used in so many delicious ways: tacos, burritos, enchiladas -- you can even serve it over rice for an instant meal. So good! 
    4.70 from 13 votes
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 4 hours hours
    Total Time: 19 minutes minutes
    Servings: 8
    Calories: 349kcal
    Author: Mexican Please

    Ingredients

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

    For the tacos:

    • 12-16 corn tortillas
    • 1 cup pickled onions
    • freshly chopped cilantro

    Instructions

    • Trim off any excess bits of fat from the meat and cut into 2-3 inch chunks.
    • Add the meat to the slow cooker along with:  3 minced chipotles in adobo, 1 tablespoon adobo sauce, 1 chopped onion, 5 minced garlic cloves, 2 teaspoons cumin, 1 tablespoon Mexican oregano, 2 teaspoons salt, freshly cracked pepper, the juice of 2 limes, and a splash of water. 
    • Give everything a quick stir and cook in the slow cooker on low for 6-8 hours or on high for 4 hours.  When the beef pieces are fully cooked inside and fork tender they are done.
    • Use two forks or a spatula to shred the beef.
    • Let the shredded beef cook in the juices for an additional 10-15 minutes (this is the most important part!).  You can also taste for seasoning at this point.  I added another generous pinch of salt to this batch. 
    • Once the beef has stewed in its own juices it is ready to be served.  For a simple barbacoa taco, serve the beef in a warm corn tortilla with pickled onions and freshly chopped cilantro.
    • Store leftovers in their juices in an airtight container in the fridge.

    Notes

    I didn't sear the beef pieces before putting them in the slow cooker, but you are welcome to experiment with that.   
     
    Don't forget to taste for seasoning after you shred the beef pieces; a final dash of salt can really enhance the flavors.  And after shredding be sure to let the meat soak up the juices for 10-15 minutes. 
     
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

    Here's how the proportions look in our Barbacoa Beef Burritos.

    Freshly made Pico de Gallo combines with Barbacoa Beef and Guacamole to make these burritos sing! Slow cooker barbacoa works great but feel free to use any shredded beef you have on hand. So good! mexicanplease.com

     

    You can also make a version of this beef using our homemade enchilada sauce.  See our Mexican Shredded Beef recipe. 

    Testing brisket for fork tenderness.

    Still hungry?!

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    Reader Interactions

    Comments

    1. Patricia

      November 16, 2019 at 7:11 am

      Do you have to use the tongue or can you leave it out just curiousI mean if it's better with the time then I'll use both I love me some barbacoa

      Reply
    2. Dani

      September 30, 2019 at 11:30 am

      Hi there! Love the recipe but I’m curios if it’s spicy with the chipotle peppers? I’m making this for my family and we do not fair well with spicy food 🥵

      Reply
      • Patrick

        October 01, 2019 at 4:54 pm

        Hey Dani! Hmmm it's not overwhelmingly spicy but it does have some heat -- sounds like it's probably best to dial it back a bit so I would start with 1-2 chipotles and go from there. Cheers.

        Reply
    3. Vincent

      May 26, 2019 at 6:02 am

      Hey Patrick, loving your recipes so far! Wanted to ask if you've ever made this recipe on a smoker? Would the smoke add or detract from the flavors.

      Reply
      • Patrick

        May 27, 2019 at 6:40 pm

        Hey Vincent! Sorry I can't give a better answer on this one but I've never tried this recipe in a smoker. Seems like it could only lead to good things though 🙂

        Reply
    4. Susan Cahillane

      February 07, 2019 at 9:34 pm

      I chuckled several times at your humor.

      Reply
    5. Kathy

      January 19, 2019 at 4:49 pm

      Hi ,I am looking for a red all meat burrito reciepe. I don't know what ingredients make up the red gravey. Any help would be much appreciated.

      Reply
      • Patrick

        January 21, 2019 at 5:41 pm

        Hi Kathy! Can I ask what exactly you mean by red gravy?

        I would take a look at the Ground Beef Tacos and the Ancho Enchiladas and see if those sauces are close to what you're looking for. Cheers.

        Reply
    6. Steve Weeks

      July 28, 2018 at 10:55 am

      4 stars
      A pack of 4 bone in beef short ribs added to the chuck will take this up a level. It creates a bit of gelatin that sticks to meat when shredded. I have been known to separate the ribs and discard the bone and grizzle and treat them as a private reserve for special tacos.

      Reply
      • Patrick

        July 30, 2018 at 5:12 pm

        This is a great tip Steve! Would love to try it sometime soon...

        Reply
    7. Annie

      August 10, 2017 at 9:03 am

      This looks really delicious, and I hope to try it soon! We make something similar at our house using pork. It's fall- apart tender and delicious.

      Love your website! Keep up the good work!

      Reply
      • Patrick

        August 17, 2017 at 7:18 pm

        Thanks Annie! Good idea, might try something similar with pork soon. Cheers 🙂

        Reply

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