Slow Cooker Beef Barbacoa (Printable Version)
Succulent, spicy Mexican-style shredded beef slow-cooked until tender and deeply flavorful.
# Ingredient List:
→ Meats
01 - 2.5 pounds 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 tablespoon ground cumin
09 - 1 tablespoon dried oregano
10 - 2 teaspoons smoked paprika
11 - 1 1/2 teaspoons sea salt
12 - 1 teaspoon ground black pepper
13 - 1/2 teaspoon ground cinnamon
14 - 2 bay leaves
→ Liquids
15 - 1 cup beef broth
16 - 2 tablespoons tomato paste
# How to Make:
01 - In a small bowl, combine the ground cumin, dried oregano, smoked paprika, sea salt, black pepper, and cinnamon. Mix thoroughly until evenly incorporated.
02 - Place the beef chuck chunks into the slow cooker. Sprinkle the spice blend evenly over the meat and toss to coat all sides thoroughly.
03 - Add the chopped onion, minced garlic, chopped chipotle peppers, and jalapeño to the slow cooker, distributing them around and over the seasoned beef.
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 to infuse flavor during cooking.
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 well with the accumulated cooking juices.
08 - Serve the barbacoa hot in tacos, burritos, or over rice, accompanied by your favorite toppings such as cilantro, diced onion, and lime wedges.
# Expert Tips:
01 -
- The cinnamon and smoked paprika combo creates a depth that surprises people every single time.
- It practically cooks itself while you go about your day, and the leftovers taste even better.
02 -
- Lifting the slow cooker lid even once during the eight hours can add thirty minutes to your cook time, so keep it sealed.
- The barbacoa firms up and concentrates in flavor overnight, making it one of those rare dishes that is genuinely better on day two.
03 -
- Let the meat rest in its juices for fifteen minutes after shredding before you serve, it absorbs more flavor as it cools slightly.
- A quick broil of the shredded beef on a sheet pan after cooking gives you those irresistible crispy edges.