Slow Cooker Beef Barbacoa (Printer-friendly)
Tender, spicy beef slow-cooked with chipotle, cumin, and aromatic spices. Perfect shredded filling for your favorite Mexican dishes.
# What You Need:
→ Beef
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. Stir until evenly mixed.
02 - Place the beef chuck chunks into the slow cooker. Sprinkle the spice blend over the beef and toss to coat all pieces evenly.
03 - Add the chopped onion, minced garlic, chopped chipotle peppers, and jalapeño to the slow cooker, distributing them around and over the 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 over the beef and vegetables in the slow cooker.
05 - Tuck the bay leaves into the liquid. Cover the slow cooker and cook on LOW for 8 hours, or until the beef is extremely tender and shreds apart effortlessly.
06 - Remove and discard the bay leaves. Using two forks, shred the beef directly in the slow cooker, mixing it thoroughly with the accumulated juices.
07 - Serve hot in tacos, burritos, or over rice bowls, garnished with your favorite toppings such as cilantro, diced onion, and lime wedges.
# Expert Tips:
01 -
- The spice blend hits every note: smoky, warm, bright, and just enough heat to keep things interesting without overwhelming anyone.
- It basically cooks itself while you go about your day, and the leftovers are arguably even better than the first serving.
02 -
- Do not be tempted to cook on HIGH to save time, the texture will not be the same and the meat can turn stringy instead of meltingly tender.
- The cinnamon might seem unusual but it is non negotiable, it is what transforms this from ordinary shredded beef into something that tastes like it came from a proper kitchen.
03 -
- Cut the beef into chunks rather than leaving it whole, more surface area means more seasoning penetration and more tender results.
- Check your adobo sauce and tomato paste labels if cooking gluten free, some brands sneak in unexpected ingredients.