Barbacoa Beef Recipe {Slow Cooker}
This Barbacoa Beef recipe is made in the slow cooker and has an authentic mexican flair! Pair with tortillas and cilantro lime rice for a delicious tex mex meal.
Servings: 10 servings
Ingredients
For the Barbacoa:
- 4 pounds beef chuck roast
- 2 limes juiced
- ¼ cup apple cider vinegar
- 3 chipotle peppers in adobo sauce just the peppers, not the sauce
- 4 garlic cloves
- 1 ½ Tablespoons cumin
- 1 Tablespoon dried oregano
- 1½ teaspoons kosher salt
- 1½ teaspoons ground black pepper
- ½ teaspoon ground cloves
- 1 cup chicken broth
- 3 bay leaves
Instructions
- For the barbacoa: In food processor (or blender), combine vinegar, lime juice, chipotle peppers, garlic cloves, cumin, oregano, pepper, salt and ground cloves. Process on high until smooth.
- In large crockpot, add roast, pepper puree, bay leaves, and chicken broth. Heat on low 6-8 hours.
- Shred beef and place back in juice, remove bay leaves. Serve on a tortilla with cilanto-lime rice, colby cheese, lettuce and guacamole. Enjoy!!!
Notes
- When making the chipotle pepper paste, use only the peppers, not the sauce. You can freeze the excess from the can in ice cube trays for future recipes.
- Want to cut back on the heat? Use just the sauce from the can of adobo peppers and not use the peppers themselves. My family loves a little spice.
- If cooking a larger roast than 4 pounds, cook closer to the 8 hour mark for the most tender results.
- Make it a freezer meal. You can combine everything in a ziploc freezer bag for up to 3 months. Thaw in refrigerator overnight, dump it all the slow cooker and cook as directed.
- Freeze the leftovers for meals later!
- YES you can make Instant Pot Barbacoa too!!!