Craving a dish that’s as easy as it is delicious? This Slow Cooker Beef Barbacoa is your answer. It’s packed with bold flavors and requires minimal effort, making it perfect for busy days.
Just let the slow cooker work its magic, and you’ll have tender, flavorful beef ready to serve your family or guests. Get ready to enjoy a taste of Mexico right at home!
Steps
- Prepare your ingredients by cutting the beef chuck roast into 3-inch pieces. Place these chunks into the slow cooker along with chipotles in adobo sauce, chopped onion, minced garlic, fresh lime juice, apple cider vinegar, cumin, oregano, ground cloves, salt, and pepper.
- Use tongs to thoroughly mix all the ingredients in the slow cooker, ensuring the beef is well coated. Add bay leaves on top and cover the slow cooker.
- Cook the mixture on low heat for 8-9 hours or on high for 4-5 hours until the beef is tender enough to shred easily. If it doesn’t shred readily, continue cooking for a bit longer.
- Once done, transfer the beef to a cutting board and use two forks to shred it into smaller pieces.
- Return the shredded beef to the slow cooker and stir it into the juices to ensure it absorbs all the flavors.
- Serve the barbacoa directly from the slow cooker, or transfer it to a serving plate, garnishing with fresh cilantro and lime wedges for added flavor.
Ingredients
- cooker beef barbacoa recipe:
- Beef chuck roast, cut into 3-inch pieces
- Chipotles in adobo sauce
- Onion
- Garlic cloves
- Fresh lime juice
- Apple cider vinegar
- Ground cumin
- Dried oregano
- Ground cloves
- Salt
- Black pepper
- Bay leaves
- Beef stock
Nutritional Values
Calories: 3440kcal | Carbohydrates: 40g | Protein: 352g | Fat: 208g | Saturated Fat: 88g | Trans Fat: 16g | Cholesterol: 1248mg | Sodium: 7072mg | Potassium: 6840mg | Fiber: 8g | Sugar: 8g | Vitamin A: 2672IU | Vitamin C: 32mg | Calcium: 496mg | Iron: 48mg
FAQ
- What is Barbacoa?
- Barbacoa is a traditional Mexican dish that involves slow-cooking seasoned meat until it becomes tender and easy to shred. While it’s often made with beef cheeks, it can also be prepared using other cuts of beef, lamb, or goat, depending on the region in Mexico. The dish is known for its rich flavors, thanks to a blend of spices and chipotle peppers.
- What type of beef is best for making barbacoa?
- For slow-cooking methods like barbacoa, it’s best to use tough, lean cuts of beef with minimal fat, such as beef chuck roast. These cuts contain a high amount of collagen, which breaks down during cooking, resulting in tender, flavorful meat.
- How do you cook barbacoa in a slow cooker?
- To make barbacoa in a slow cooker, combine beef chunks with chipotles in adobo sauce, onion, garlic, lime juice, apple cider vinegar, and spices. Add bay leaves and cook on low for 8-9 hours. Once the beef is tender, shred it with forks and mix it back into the juices before serving.
- What are some ways to serve barbacoa?
- Barbacoa can be enjoyed in various ways, such as in tacos with diced onions, cilantro, and lime juice, or in burrito bowls with rice, beans, and toppings like avocado and sour cream. For a lighter option, serve it on a salad with similar ingredients.
- How should barbacoa leftovers be stored and reheated?
- To store leftovers, let the barbacoa cool to room temperature, then place it in an airtight container in the refrigerator for 4-5 days. For longer storage, freeze it in a freezer-safe container for 1-3 months. Reheat in the microwave for 1-2 minutes or in the oven at 350°F for about 15 minutes.
Tips
- Opt for Fresh Lime Juice: Always use fresh lime juice for the best flavor. Avoid using bottled lime juice, as it can alter the taste of the barbacoa.
- Shred for Maximum Juiciness: Once the beef is cooked and tender, shred it with two forks and return it to the slow cooker. Stir it well to ensure the meat absorbs all the flavorful juices.
- Prepare Ahead for Convenience: You can make the barbacoa up to three days in advance. Store it with the juices in the refrigerator, and reheat it in the oven when you’re ready to serve.
- Choose the Right Beef Cut: For the best results, use a lean and tough cut of beef like beef chuck roast. As it cooks slowly, the collagen breaks down, yielding tender and luscious meat.
Equipment
- Slow Cooker – Essential for cooking the barbacoa low and slow.
- Tongs – Useful for tossing and mixing the ingredients in the slow cooker.
- Cutting Board – Needed for shredding the beef after it’s cooked.
- Forks – Two forks are commonly used to shred the beef easily.