Slow Cooker Barbacoa
A flavorful Mexican dish featuring tender, spicy shredded beef cooked effortlessly in a slow cooker, perfect for tacos, burritos, or bowls.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Total Time: 495 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 2 lbs beef chuck roast
- 1/4 cup lime juice
- 1/2 cup beef broth
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, chopped
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp oregano
- Salt and pepper to taste
- Tortillas
- Chopped cilantro and diced onions for garnish
Instructions
- Place the beef chuck roast in your slow cooker, ensuring it sits flat.
- Combine lime juice, beef broth, chopped onion, minced garlic, chipotle peppers, cumin, coriander, oregano, and season with salt and pepper in a bowl.
- Pour the mixture over the beef in the slow cooker, ensuring it is well-coated.
- Set your slow cooker to low and cook for 8 hours, or until the meat is tender and easily shreds with a fork.
- Use two forks to shred the beef directly in the slow cooker, mixing it with the juices.
- Serve the shredded barbacoa in warm tortillas, topped with chopped cilantro and diced onions for added freshness.
Notes
Cooking on low for the full duration ensures the beef becomes tender and flavorful. Use quality beef for the best results.
Find it online: https://www.highproteinmix.com/slow-cooker-barbacoa-recipe/