Oh baby do I love me some Mexican food. Jared and I typically eat a Mexican inspired dinner at least twice a week, but a few weeks ago I started to feel like our usual sheet pan nachos/taco salad go-to meals weren’t cutting it and it was time to add something new to our repertoire.
I started with advising the almighty Pinterest to see what it had to offer and kept coming across recipes for a ‘Slow Cooker Beef Barbacoa’. Curiosity finally got the best of me and I read through 5-7 of them (yes, okay – I read recipes for fun) and came to the conclusion that I could not mess this up, it was too easy. So, I gathered all the ingredients that seemed to mesh together in my mind and got the fiesta going. What I came up with was a pretty dang good Beef Barbacoa – hope you enjoy!
One last tip – highly encourage the song below to enhance your fiesta cooking experience.
Alexa, play Mi Gente by J Balvin and Willy William.
Slow Cooker Beef Barbacoa
This is the perfect recipe to feed a crowd or to make if you want to have leftovers! Only a few prep steps required then place it in the slow cooker and let her go!
- 3-5 pounds boneless chuck roast, cut into 2 inch cubes
- 1-2 Tablespoons vegetable oil or canola oil
- 1/3 cup or 6 chipotles in adobo with sauce
- 1 large red or white onion (chef’s preference)
- 2-3 Tablespoons of chopped garlic (plus a little extra if you are like me and like keeping vampires away)
- 1 cup beef broth (or lager beer)
- 1/3 cup of apple cider vinegar
- 1/4 cup of lime juice
- 1/4 cup orange juice
- 2 tablespoons cumin
- 2 tablespoons oregano
- 1/2 teaspoon of ground cloves
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 bay leaves
- This step is optional but I highly recommend. Drizzle the oil into a skillet over medium to high heat. Brown the beef cubes on all sides in batches (queue Anne Burrell saying “Brown Food Tastes Good”)
- Add the beef (whether you browned it or not) to your crockpot
- Mix the chipotles on adobo, garlic, broth or beer, apple cider vinegar, lime and orange juice, cumin, oregano, ground cloves, salt and pepper until well combined
- Toss the chopped onions and bay leaves on top of the beef and add the well mixed concoction on top.
- Cook 8 hours on LOW or 4 hours on HIGH, or until the beef shreds easily with a fork (remove the bay leaves prior to shredding with two forks)
- Optional – once the beef is cooked and shredded, turn oven to broil and place meat on a sheet pan. Broil in the oven for 3-5 minutes, this allows the flavor to caramelize ever so slightly onto the meat and adds texture.
Serve in corn tortillas, in a burrito, on top of nachos, in a soup or grab yourself a fork and knock yourself out. You can’t go wrong here!
We made a “build your own taco” platter and have rice, chips & guacamole and queso (duh)
One response to “Slow Cooker Beef Barbacoa”
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