Slow Cooker Barbacoa Recipe
Looking for a tasty Mexican meal that’s quick to make? **Slow Cooker Barbacoa** is perfect for busy families. It’s easy to prepare and makes a delicious dinner that everyone will enjoy. Imagine a dish that slow cooks all day, filling your home with mouthwatering aromas, and is ready with minimal effort.
Equipment
- - Slow cooker (Crockpot)
- - Cutting board & knife
- Mixing bowls
- - Measuring cups & spoons
- - Forks (for shredding)
Ingredients
- #### **For the Barbacoa**
- - 3 lbs beef chuck roast cut into large chunks
- - 3 chipotle peppers in adobo sauce chopped
- - 1/4 cup adobo sauce from the chipotle can
- - 1/4 cup fresh lime juice
- - 1/4 cup apple cider vinegar
- - 4 cloves garlic minced
- - 1 tablespoon ground cumin
- - 1 tablespoon dried oregano
- - 1 teaspoon smoked paprika
- - 1 teaspoon salt adjust to taste
- - 1/2 teaspoon black pepper
- - 1/2 teaspoon ground cloves optional, for depth
- - 1/2 cup beef broth
- - 1 bay leaf
- #### **For Serving**
- - Warm corn or flour tortillas
- - Chopped cilantro
- - Diced onions
- - Sliced avocado
- - Crumbled queso fresco
- - Lime wedges
Instructions
- #### **Step 1: Prep the Beef**
- Trim excess fat from the beef and cut it into large chunks for even cooking.
- #### **Step 2: Make the Marinade**
- In a small bowl, mix chopped chipotle peppers, adobo sauce, lime juice, apple cider vinegar, minced garlic, cumin, oregano, smoked paprika, salt, black pepper, and ground cloves.
- #### **Step 3: Slow Cook the Barbacoa**
- Place the beef chunks in the slow cooker and pour the marinade over them.
- Add the beef broth and bay leaf, stirring gently to coat the beef.
- Cover and cook on **low for 8 hours** or **high for 4-5 hours**, until the beef is fall-apart tender.
- #### **Step 4: Shred & Serve**
- Remove the bay leaf and use two forks to shred the beef directly in the slow cooker.
- Stir the shredded beef into the juices, letting it soak up the flavors.
- Serve in warm tortillas with your favorite toppings.