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Slow Cooker Barbacoa Beef Recipe

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This traditional Barbacoa recipe features tender, flavorful chuck roast slow-roasted with a blend of smoky chipotle peppers, cumin, and smoked paprika. The beef is browned, simmered with aromatics and spices, then oven-roasted until it easily shreds, resulting in a rich and juicy filling perfect for tacos. Serve it with warm corn tortillas, fresh minced onion, radishes, and chopped cilantro for an authentic and delicious Mexican feast.

Ingredients

Meat and Marinade

  • 4 pounds chuck roast, cut into 4-inch pieces, fat trimmed
  • ¼ cup fresh lime juice (from 3 limes)
  • 1 cup beef stock
  • 3 tablespoons apple cider vinegar
  • 2 chipotle peppers in adobo, chopped, plus 1 tablespoon adobo sauce
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 2 teaspoons smoked paprika
  • 2 teaspoons sea salt, plus more for seasoning
  • ½ teaspoon freshly cracked black pepper

Vegetables and Aromatics

  • 1 large white onion, diced
  • 5 garlic cloves, minced
  • 2 bay leaves

For Serving

  • Corn tortillas, warmed
  • Small white onion, minced
  • Radishes, thinly sliced
  • Fresh cilantro, chopped

Other

  • 2 tablespoons vegetable oil (for browning beef)

Instructions

  1. Preheat the oven: Set your oven to 350°F and position a rack in the center for even roasting.
  2. Brown the beef: Pat the chuck roast pieces dry and season generously with salt. Heat 2 tablespoons of vegetable oil in a large Dutch oven over high heat. In batches, add the meat, browning all sides for about 10 minutes. Transfer browned meat to a plate to rest.
  3. Cook the onions and garlic: In the same Dutch oven, add the diced large onion and cook while stirring frequently until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute. Add the bay leaves to infuse flavor.
  4. Prepare the marinade and start cooking beef: In a small bowl, mix lime juice, beef stock, apple cider vinegar, chopped chipotle peppers, adobo sauce, chili powder, cumin, smoked paprika, salt, and freshly cracked black pepper. Pour this mixture into the Dutch oven, then return the browned beef to the pot. Bring everything to a simmer over high heat.
  5. Oven roast the beef: Once simmering, cover the Dutch oven with a lid and transfer it to the preheated oven. Roast the beef for 2½ to 3 hours, or until it becomes very tender and shreds easily with a fork.
  6. Shred the beef: Use a slotted spoon to transfer the meat to a large baking dish or rimmed sheet pan, removing any large fat pieces. Use two forks to shred the beef into roughly 1-inch pieces.
  7. Combine and finish: Return the shredded beef to the Dutch oven with the cooking juices and stir to combine, allowing the flavors to meld.
  8. Serve: Serve the Barbacoa family-style with warmed corn tortillas, minced small white onions, thinly sliced radishes, and chopped fresh cilantro for a customizable and traditional taco experience.

Notes

  • Be sure to brown the meat well for maximum flavor development.
  • Adjust chipotle peppers and chili powder to your preferred spice level.
  • Use a heavy-duty Dutch oven for even cooking and heat retention.
  • The beef can be made ahead and reheated gently to serve.
  • Serve with additional toppings like lime wedges, avocado, or your favorite hot sauce.

Find it online: https://recipefeastful.com/slow-cooker-barbacoa-beef-recipe/