This authentic Barbacoa recipe is an easy slow cooker meal that makes the most amazing beef seasoned with chipotle peppers and other simple ingredients.
Does anyone else love Chipotle as much as I do? One of my favorite things to order there is their Barbacoa beef. This recipe is the real deal!
I have never cooked with chipotles in adobo sauce before so this is a first for me. They are partly responsible for the delicious flavor of this dish. I found them in the same Mexican foods aisle at the grocery store right by the greens chilies.
For this Barbacoa recipe, just simply add all the ingredients to your slow cooker before you leave for the day. Your house will smell completely amazing when you walk through the door.
You can serve it in soft or hard tortillas topped with cilantro lime rice, black beans, pico de gallo, guacamole, cheese and sour cream.
Or forget the tortilla and make it a rice bowl or even a taco salad. However you decide, it’s all fantastic!
Ingredients to Make Barbacoa in a Slow Cooker
3 lbs chuck roast (fat trimmed), cut into 2-inch chunks
½ cup chicken or beef broth or water
4 cloves garlic, minced
2 chipotles in adobo sauce, chopped (more if you like more heat)
1 small white onion, chopped
3 tablespoons lime juice
2 tablespoons apple cider vinegar
2 bay leaves
1 Tablespoon ground cumin
2 teaspoons dried oregano
¼ teaspoons ground cloves
1 teaspoon salt
1 teaspoon black pepper
How to Make this Barbacoa
In a medium-sized bowl, combine all the ingredients except the meat, and stir to combine.
Place the meat in the slow cooker.
Pour the sauce over the meat and gently toss to combine.
Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
Shred the beef using 2 forks inside the slow cooker.
Use a pair of tongs or a slotted spoon to serve the barbacoa.
Refrigerate in the juices in a sealed container. It also freezes well.
What is Barbacoa?
Interestingly, Barbacoa originally was prepared from parts of a cow’s head (mainly cheeks). You would also see goat or venison used as well.
It was slow-cooked in a brick-lined oven dug into the ground in Central Mexico. Today, we know it more commonly as a “brisket”.
I actually bought chuck roast already cut into chunks for stew. You could also use a beef brisket too.
Here are other slow cooker recipes for you to try:
- 3 lbs chuck roast fat trimmed, cut into 2-inch chunks
- ½ cup chicken or beef broth or water
- 4 cloves garlic minced
- 2 chipotles in adobo sauce chopped (more if you like more heat)
- 1 small white onion chopped
- 3 tablespoons lime juice
- 2 tablespoons apple cider vinegar
- 2 bay leaves
- 1 Tablespoon ground cumin
- 2 teaspoons dried oregano
- ¼ teaspoons ground cloves
- 1 teaspoon salt
- 1 teaspoon black pepper
- In a medium sized bowl, combine all the ingredients except the meat, and stir to combine.
- Place the meat in the slow cooker.
- Pour the sauce over the meat and gently toss to combine.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
- Shred the beef using 2 forks inside the slow cooker.
- Use a pair of tongs or a slotted spoon to serve the barbacoa.
- Refrigerate in the juices in a sealed container. It also freezes well.
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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Adapted from Food.com
I’ve never used chipotles in adobo sauce and I’m considering this recipe for a party. When you say 2 chipotles in adobo sauce I’m assuming they are whole in the can I purchased and I use only 2 from the can not 2 cans of chipotles in adobo sauce.
AUTHENTIC BARBACOA IS AN ORGAN DISH.IT’s MADE WITH A COW’S LIPS;TONGUE, AND CHEEKS.THAT’S HOW THEY MAKE IT IN MEXICO.
REAL barbacoa is made with a cow’s tongue; cheeks and lips.
Sandra L Garth
This is so much better than what I planned for dinner tonight.
Featuring your delicious recipe on the Found & Foraged Linky Party tonight!
The barbacoa at Chipotle is a must for me. I love it…and now, thanks to you, I can make it myself! Doing the Snoopy dance over here. Thanks for sharing on Found & Foraged!
We will just love the flavors in this dish, it looks delicious. Your post is awesome and thanks so much for sharing it with Full Plate Thursday!
My whole family loves Chipotle. I can’t wait to try this recipe! Thank you so much for linking it up at This Is How We Roll Thursday. I know my family is going to love it.
Christina @ Juggling Real Food and Real Life
Great recipe! Thanks so much for sharing this with all of our Let’s Get Real readers. My husband loves barbacoa. I’ve never eaten it, but the man will certainly be happy to do a few more things around the house if I serve this up for him. When I make chicken for tacos it comes out pretty juicy and frankly quite messy. I make do, but do you have any tips for making this less messy?
DYING over this – I have a serious obsession with pulled barbacoa & I can’t get enough. YUM!
It is delicious Gina. The house smells SO good too!
Joy @ Joy Love Food
Sounds delicious! I love slow cooker recipes and think this would be a big hit at my house, pinning to try. Thanks for sharing at What’d You Do This Weekend? I hope you will join us again this Monday!
Analida's Ethnic Spoon
I love slow roasted beef recipes and this looks great! Thanks for sharing at the showcase link party! Pinned and stumbled!
Love Keil (MunchkinTime)
This looks so delicious, pinning it!
This is making my mouth water, I love barbacoa! And I bet the house smells amazing!