SLOW COOKER BEEF BARBACOA

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Traditionally made in an underground oven (just saw this on 911 Lone Star), barbacoa meat (usually beef, sheep or goat) is a classic Mexican dish left to cook undisturbed overnight until the meat is very tender.

I have tried many variations throughout the years but I found that this slow cooker version is my absolute favorite. Cooked low and slow for 8-9 hours, the meat comes out incredibly melt-in-your-mouth tender, falling apart and shredding so easily.

Slow Cooker Beef Barbacoa - So easy and so flavorful! Cooked low + slow in the crockpot. Perfect for tacos, burritos, quesadillas, and more!

Now how is this served? Well, the possibilities are truly endless. You can serve them with burritos + burrito bowls, tacos, quesadillas, nachos, and even salads.

I personally like to serve them with a base of cilantro rice and chips for dipping purposes. But that’s just me. The world is your oyster and this can be served however you would like. I had a friend serve this in a Ziploc sandwich bag and it was the best “meat bag” I had ever laid eyes on.

INGREDIENTS

  • ½ cup packed cilantro leaves
  • ⅓ cup apple cider vinegar
  • Juice of 2 limes
  • 1-2 chipotle peppers in adobo sauce
  • 4 cloves garlic
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon chili powder
  • ¼ teaspoon ground cloves
  • 1 4-pound boneless beef chuck roast, excess fat trimmed and cut into 6 pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 1 ½ tablespoons canola oil
  • 1 cup beer, such as Modelo

INSTRUCTIONS

    • CILANTRO MIXTURE: Combine cilantro, vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, chili powder and cloves in the bowl of a food processor until smooth, scraping the sides as needed.
    • Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper.
    • Heat canola oil in a large skillet over medium high heat. Working in batches, add beef and cook until evenly browned, about 3-4 minutes per side.
    • Place beef into a 6-qt slow cooker; stir in beer and CILANTRO MIXTURE.
    • Cover and cook on low heat for 8-9 hours, or until meat is fork-tender.
    • Remove beef from the slow cooker and shred the meat using two forks before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
  • Serve warm.
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