Slow Cooker Beef Barbacoa (Printable)
Tender Mexican-style shredded beef with chipotle spices, perfect for tacos and burritos
# What You'll Need:
→ Meats
01 - 2.5 lbs beef chuck roast, cut into large chunks
→ Vegetables & Aromatics
02 - 1 large yellow onion, chopped
03 - 4 cloves garlic, minced
04 - 2 chipotle peppers in adobo sauce, chopped
05 - 1 jalapeño, seeded and chopped (optional, for extra heat)
06 - 1/4 cup fresh lime juice
07 - 1/4 cup apple cider vinegar
→ Spices & Seasonings
08 - 1 tbsp ground cumin
09 - 1 tbsp dried oregano
10 - 2 tsp smoked paprika
11 - 1 1/2 tsp sea salt
12 - 1 tsp ground black pepper
13 - 1/2 tsp ground cinnamon
14 - 2 bay leaves
→ Liquids
15 - 1 cup beef broth
16 - 2 tbsp tomato paste
# How to Make It:
01 - In a small bowl, combine ground cumin, dried oregano, smoked paprika, sea salt, black pepper, and cinnamon. Mix thoroughly until evenly blended.
02 - Place the beef chuck pieces into the slow cooker. Sprinkle the spice blend over the meat and toss until every piece is evenly coated.
03 - Scatter the chopped onion, minced garlic, chipotle peppers, and jalapeño over the seasoned beef in the slow cooker.
04 - In a separate bowl, whisk together the fresh lime juice, apple cider vinegar, beef broth, and tomato paste until smooth. Pour the mixture evenly over the beef and vegetables.
05 - Tuck the bay leaves into the liquid around the beef.
06 - Cover the slow cooker and cook on LOW for 8 hours, or until the beef is fork-tender and shreds apart effortlessly.
07 - Remove and discard the bay leaves. Using two forks, shred the beef directly in the slow cooker, mixing it thoroughly with the cooking juices.
08 - Serve hot in tacos, burritos, or over rice, accompanied by your preferred toppings such as cilantro, diced onion, and lime wedges.
# Expert Advice:
01 -
- The spice blend is warm and complex without being overwhelmingly hot, so even your spice shy friends will ask for seconds.
- It practically cooks itself, leaving you with eight hours to do whatever you want while dinner transforms into something extraordinary.
02 -
- Lifting the slow cooker lid even once during the eight hours releases trapped heat and can extend cooking time by thirty minutes, so fight the temptation.
- The barbacoa tastes noticeably better the next day because the spices continue to develop and the beef soaks up even more of the sauce.
03 -
- Cut the chuck into large, uneven chunks rather than uniform cubes because the varied sizes create different textures as they cook and shred.
- If the sauce seems thin after shredding, let the slow cooker run on HIGH for twenty minutes uncovered so it reduces and clings to the meat.