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Barbacoa Beef Recipe (Slow Cooker)

Barbacoa Beef Recipe (Slow Cooker)

Features:
  • Slow Cooker/Instant Pot
Cuisine:

A Tasty Mexican Tradition that must be tasted!

  • 8 hours
  • Serves 8
  • Easy

Directions

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This Barbacoa Beef Recipe is simmered slowly in a (Slow Cooker) for 8 to 12 hours. And is flavored with adobo chipotles and green chilis along with some seasonings that make it taste very authentic. 

Barbacoa Beef Tacos

This traditional recipe hails from Mexico and is one of my favorite things to make for a large crowd.

According to Wikipedia Barbacoa is often prepared with parts from the heads of cattle, such as the cheeks and sometimes the head. And even is prepared at times using goat meat! 

However, chuck roast is also known to be the best cut for pulled beef.

And so that is what I used for this recipe! If you can get your hands on beef cheeks thought that would be just as good.

CAN YOU FREEZE BARBACOA BEEF

YES, as long as the beef was not previously frozen. 

Once the meat has simmered for the day in the slow cooker, it is then shredded with two forks and served on top of tacos, burritos and or a taco type salad. 

SIMPLE AS THAT FOLKS!

Of course it can also be served with beans, rice and anything you can really think of. 

Talk about a easy and delicious meal that can be enjoyed anytime of the week. 

Barbacoa Beef

WHERE DOES BARBACOA BEEF COME FROM

Barbacoa often comes from beef cheeks. However it can come the beef chuck as well and is what I used for this recipe. 

IS BEEF BARBACOA HEALTHY

Yes, however keep in mind that beef cheeks are a bit more fatty of a meat.  This recipe also can be 100% keto if not served on tacos. 

Barbacoa Beef Recipe

IS BEEF BARBACOA SPICY

Somewhat yes, as it utilizes adobo and green chillies. And when paired with some fresh cabbage pico de gallo, it becomes more mellow. 

Barbacoa Beef Recipe

WHAT’S BARBACOA BEEF 

Barbacoa beef hails from Mexico and can be made with beef, lamb or goat meat. It is slowly simmered with chilies and is slow cooked so it becomes very tender. Then it is shredded and used as a filling for many different types of mexican dishes. 

HOW TO MAKE BEEF BARBACOA 

  • Start with a good quality piece of beef, such as beef chuck. 

  • Chop into fours and in your “SLOW COOKER” add 2 tbsp of cooking oil and saute the beef on all sides till browned. 
  • Then you will want to have on hand one can of adobo chilies and green chilies. *See picture below, of what I like to use. 

Adobo Chilies

 

Image result for green chilis

  • Once the meat has browned you will want to add all the ingredients from the chilies, beef stock and seasonings to a blender and blend until smooth.
  • Pour over the saturated browned beef and top with two bay leaves, the chopped onion and garlic.

Slow Cooking the Barbacoa Beef

  • Set the slow cooker to your high setting and allow it to simmer for 8 to 12 hours. 
  • Once the meat has cooked, shred with two forks on a cutting board and place back in the pot along with the fresh squeezed lime juice and saute along with the sauce for 2 minutes and serve as you’d like. 

Sauteing the shredded meat for 2 minutes at the end really helps to enhance the flavors in the meat.

WHAT SPICES FOR BARBACOA BEEF 

  • Adobo peppers
  • Green Chilies
  • Cumin
  • Oregano
  • Bay Leaves
  • Salt n pepper 

If your wanting to serve this meat with beans, you can try my “Cuban Black Bean” they would go very well served alongside with this recipe. 

Barbacoa Beef Recipe

WHAT GOES WITH BEEF BARBACOA

  • Tacos, Tortillas, Burritos
  • Cabbage Pico De Gallo
  • Limes
  • Cheese
  • Rice
  • Black beans
  • Avocados
  • Cilantro

If you decide to make “cabbage pico de gallo” just make sure you make it a few hours ahead of time.

Check out my two favorite recipes for Pico De Gallo below you will serious love them! 

  1. Pico De Gallo this goes great with these tacos.
  2. Cabbage Pico De Gallo this also goes great with these tacos.

LOOKING FOR MORE TACO RECIPES?

Be sure to try these tasty recipes below!

  1. Tilapia Fish Tacos
  2. Pulled Pork Carnitas (Mexican Tacos)
  3. Spicy Ground Turkey Tacos
  4. Quick Carnitas Recipe

Also don’t forget to squeeze some fresh lime juice over top the beef at the end, this really helps the flavors to pop even more. 

If your wanting to feed more people, simply MAKE more by doubling the ingredients!

DID YOU MAKE THIS RECIPE?

If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

16807018_262723247503972_5829634184408974436_n-1 Simple yet Authentic Green Chili Stew (Chili Verde)

Barbacoa Beef Recipe

Barbacoa Beef Recipe (Slow Cooker)

Yield: 8
Cook Time: 8 hours
Total Time: 8 hours

Traditional Mexican Shredded Beef

Ingredients

  • 3 lbs chuck roast, cut into 4 pieces
  • 1 (4-ounce) can chopped green chiles
  • 3 chipotles in adobo sauce, chopped
  • 1/2 cup beef stock
  • 5 cloves of garlic
  • 1 medium onion
  • 1/2 cup of chopped Cilantro
  • 1/4 cup of lime juice
  • 1 tbsp of apple cider vinegar
  • 2 bay leaves
  • 1/2 tsp of ground cloves
  • 1 tbsp oregano
  • 1 tbsp cumin
  • 1 tbsp salt
  • 1 tsp pepper

Instructions

  1. Start with a good quality piece of beef, such as beef chuck. 
  2. Chop into fours and in your "SLOW COOKER" add 2 tbsp of cooking oil and saute the beef on all sides till browned. 
  3. Once the meat has browned you will want to add all the ingredients from the chilies, beef stock and seasonings to a blender and blend until smooth.
  4. Pour over the saturated browned beef and top with two bay leaves, the chopped onion and garlic.
  5. Set the slow cooker to your high setting and allow it to simmer for 8 to 12 hours. 
  6. Once the meat has cooked, shred with two forks on a cutting board and place back in the pot along with the fresh squeezed lime juice and saute along with the sauce for 2 minutes and serve as you'd like. 
  7. Sauteing the shredded meat for 2 minutes at the end really helps to enhance the flavors in the meat.
  8. Top with Cilantro if desired. Serve alongside tacos, burroties or tortillas etc.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 430Total Fat: 27gSaturated Fat: 11gTrans Fat: 2gUnsaturated Fat: 14gCholesterol: 141mgSodium: 1065mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 43g

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Jacqueline

Hi, my name is Jacqueline. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food. With my easy step - by - step instructions, you too can master just about any dish. I hope you find your time here inspiring, educational and delicious!

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2 Comments Hide Comments

Authentic Barbacoa is not made with a pot roast. It’s made with a beef tongue; it’s cheeks,lips ,and ears. I grew up inTexas. So I know which meats are used to make barbacoa.

Hello Elbert, thank you for your comment. I will definitely try it another way soon.

I learned recently that In the U.S., Barbacoa is often prepared with parts from the heads of cattle and in northern Mexico, it is also sometimes made from beef head, but more often it is prepared from goat meat (cabrito).

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