Slow Cooker Beef Barbacoa (Printable Version)
Tender shredded beef cooked slowly in a rich, smoky chipotle sauce, perfect for vibrant taco assemblies.
# What You Need:
→ Beef
01 - 3 lbs beef chuck roast, trimmed and cut into large chunks
→ Marinade & Sauce
02 - 3 chipotle peppers in adobo sauce, finely chopped
03 - 1/4 cup adobo sauce (from chipotle can)
04 - 1 large onion, finely chopped
05 - 4 cloves garlic, minced
06 - 1/4 cup fresh lime juice
07 - 1/4 cup apple cider vinegar
08 - 1/4 cup beef broth
09 - 2 tbsp ground cumin
10 - 1 tbsp dried oregano
11 - 1 tbsp smoked paprika
12 - 2 tsp ground coriander
13 - 1 1/2 tsp salt
14 - 1 tsp freshly ground black pepper
15 - 2 bay leaves
→ For Serving
16 - 12 small corn or flour tortillas, warmed
17 - 1 cup fresh cilantro, chopped
18 - 1 small red onion, finely diced
19 - 1 cup crumbled queso fresco or feta cheese
20 - 2 limes, cut into wedges
21 - 1 cup salsa or pico de gallo (optional)
# How to Make It:
01 - Combine chipotle peppers, adobo sauce, onion, garlic, lime juice, apple cider vinegar, beef broth, cumin, oregano, smoked paprika, coriander, salt, and black pepper in a blender or food processor and blend until smooth.
02 - Place beef chunks in slow cooker, pour sauce over them ensuring all pieces are coated, then add bay leaves.
03 - Cover and cook on low heat for 8 hours or until beef is tender enough to shred easily with a fork.
04 - Discard bay leaves, shred beef directly in slow cooker using two forks, and mix with cooking sauce.
05 - Heat tortillas in a dry skillet or microwave until warm and pliable.
06 - Place shredded beef onto each tortilla and top with cilantro, diced red onion, crumbled cheese, and salsa if desired. Serve with lime wedges on the side.
# Expert Tips:
01 -
- The beef becomes so tender it practically dissolves on your tongue without any effort or fancy knife skills.
- This is the kind of dish that tastes like you've been cooking all day while you've barely lifted a finger.
02 -
- Do not skip blending the sauce; it needs to be smooth so the spices distribute evenly and the onion and garlic dissolve into the liquid.
- The beef will look dry until you shred it and mix it with the sauce, so don't panic if it looks reluctant halfway through cooking.
03 -
- If you like things spicier, add an extra chipotle pepper or a pinch of cayenne right to the blender.
- Fresh lime juice is worth the extra squeeze; bottled tastes thin and one-dimensional by comparison.