If you’re looking for a delicious and easy way to make tender, flavorful beef, this Slow Cooker Barbacoa Beef recipe is perfect for you! Packed with traditional Mexican spices, this dish is great for tacos, burritos, bowls, or simply served over rice. The slow cooker does all the hard work, leaving you with juicy, melt-in-your-mouth beef that’s full of rich flavors.
Slow Cooker Barbacoa Beef :
Slow Cooker Barbacoa Beef is a must-try recipe for any meat lover! This dish brings the authentic flavors of Mexican cuisine right into your kitchen with minimal effort. The slow-cooked beef absorbs a delicious combination of spices and seasonings, making it perfect for meal prep or feeding a crowd. Whether you use it for tacos, nachos, or salads, this barbacoa will quickly become a favorite.
History of the Recipe :
Barbacoa is a traditional Mexican and Caribbean method of slow-cooking meat, typically over an open fire or in a pit covered with leaves. Over time, this method evolved, and today, it is commonly made using modern kitchen appliances like slow cookers. Originally, barbacoa was made with lamb or goat, but in the U.S. and many other countries, beef is now the preferred choice. The dish is well-known for its bold flavors, thanks to ingredients like chipotle peppers, cumin, and garlic.
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Slow Cooker Barbacoa Beef
Ingredients
- 3 lbs beef chuck roast, cut into chunks
- 3 chipotle peppers in adobo sauce, minced
- 4 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground cloves
- 2 tbsp apple cider vinegar
- 1/4 cup lime juice
- 1/2 cup beef broth
- 1 bay leaves
Instructions
- In a bowl, mix together the chipotle peppers, garlic, cumin, oregano, paprika, salt, pepper, and cloves.
- Place the beef chunks in the slow cooker and rub the spice mixture over them.
- Pour in the apple cider vinegar, lime juice, and beef broth.
- Add the bay leaves on top.
- Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until the beef is tender and easily shredded.
- Remove the bay leaves and use two forks to shred the beef.
- Mix the shredded beef with the juices in the slow cooker.
- Serve warm in tacos, burritos, or over rice.
Notes
- Adjust the spice level by adding more or fewer chipotle peppers.
- Use high-quality beef for the best flavor.
Tips for Slow Cooker Barbacoa Beef :
- For a deeper flavor, sear the beef before placing it in the slow cooker.
- Store leftovers in an airtight container for up to 4 days.
- Freeze portions for easy meal prep.
FAQs for Slow Cooker Barbacoa Beef :
Q: Can I make this in an Instant Pot?
A: Yes! Cook on high pressure for 60 minutes, then natural release.
Q: What is the best cut of beef for barbacoa?
A: Beef chuck roast is ideal as it becomes tender and flavorful when slow-cooked.
Q: Can I use this for meal prep?
A: Absolutely! It stores well in the fridge or freezer and can be used in multiple dishes.
Conclusion :
This Slow Cooker Barbacoa Beef is the ultimate set-it-and-forget-it meal that delivers rich, authentic Mexican flavors. Whether you’re serving it in tacos, over rice, or as a protein-packed salad topping, this dish is sure to be a hit. Try it today and elevate your home-cooked meals!