Slow Cooker Beef Barbacoa

Chuck roast slow cooked with chipotles in adobo, lime, garlic, cumin and cloves until it shreds into tender, smoky barbacoa for tacos and burrito bowls. Serves 8.

Naturally gluten-freeDairy-freeKetoLow-carbHigh-proteinPaleoBudget-friendlyNo added sugarFreezer-friendly

Allergens: none of the major food allergens in the ingredients as written. Check package labels, which can change.

  • Prep 15 min
  • Cook 9 hr
  • Total 9 hr 15 min
  • Yield 8 servings
  • Heat 🌶🌶🌶 Hot
  • Level Easy

Updated

Jump to: Ingredients | Instructions | Nutrition | Tips | Questions | Storage | Print recipe

Slow cooker beef barbacoa tacos with onion, cilantro and lime

Barbacoa is beef cooked low and slow until it falls apart. Chipotles in adobo bring the smoke and heat, and a little vinegar and lime keep it bright.

Pile it into warm corn tortillas with onion, cilantro and lime.

Instructions

  1. Season. Season the beef all over with the salt and put it in the slow cooker.
  2. Blend the sauce. Blend the onion, garlic, chipotles and adobo sauce, lime juice, vinegar, cumin, oregano, cloves and broth until smooth. Pour over the beef and add the bay leaves.
  3. Cook. Cover and cook on low 8 to 10 hours, until the beef shreds easily.
  4. Shred. Discard the bay leaves, shred the beef in the pot and stir it into the sauce. Serve with tortillas, onion, cilantro and lime.

Nutrition per serving (estimated)

390Calories
4 gCarbohydrates
1 gFiber
3 gNet carbs
38 gProtein
24 gFat

Estimated per serving, based on 8 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

Naturally gluten-freeDairy-freeKetoLow-carbHigh-proteinPaleoBudget-friendlyNo added sugar

Tips

  • To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
  • Use 2 chipotles for milder barbacoa, 4 for hot.
  • Crisp leftovers in a hot skillet for even better tacos.

Storage and leftovers

Make ahead Freezer-friendly

Refrigerate in its sauce up to 4 days, or freeze up to 3 months. Crisp leftovers in a hot skillet for even better tacos.

Questions about this recipe

What cut of beef is best for barbacoa?
Chuck roast; beef cheeks are traditional if you can find them.
Is barbacoa gluten-free?
Yes, served on corn tortillas; check the chipotle label.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: a cold Mexican lager, or a Malbec or Zinfandel. Wine pairing guide

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