Slow Cooker Barbacoa Beef

5 from 2 votes

Slow Cooker Barbacoa Beef

This Slow Cooker Barbacoa Beef recipe delivers melt-in-your-mouth beef that’s tender, juicy, and full of savory, smoky flavor. Using a simple mix of spices, lime juice, and a little chipotle in adobo, the beef simmers all day in the crock pot until it shreds effortlessly. It’s perfect for tacos, burrito bowls, nachos, or make-ahead weeknight dinners where you want big beefy flavor with minimum effort.

Prep Time10

Cook Time10 20

Total Time10 30

Course: Main Course

Cuisine: Mexican

Servings: People

Author: Katie Workman

Cost: $20

Equipment

Slow Cooker

Ingredients

1 3-pound eye round of beef
1 tablespoon olive oil
1 tablespoon chipotle in adobo puree
1 onion (chopped)
1 tablespoon minced garlic
2 teaspoons chili powder
½ teaspoon ground cloves
1 tablespoon kosher salt
Juice of 2 limes
¼ cup cider vinegar
3 cups beef or chicken stock
3 bay leaves
Warmed corn or flour tortillas (to serve; see Notes)

Optional Toppings

Salsa (tomato or tomatillo)
Sour cream
Shredded cheddar (or crumbled queso fresco, goat cheese, or feta)
Sliced avocado
Slivered red onion
Lime wedges

Instructions

In a large, heavy skillet over high heat, heat the oil. Sear the beef on all sides until browned.
Meanwhile, combine the chipotle puree, onions, garlic, chili powder, cloves, salt, lime juice, and vinegar in a slow cooker. Add the broth and the bay leaves.
Add the beef to the slow cooker and cook on low for 10 hours, until the meat is falling apart tender.
Remove the meat, let it rest for about 20 to 30 minutes, then pull it apart using two forks. Drizzle the shredded meat with some of the cooking liquid until nicely moistened but not dripping.
Serve with warm tortillas and whatever toppings you like.

Notes

Warming Tortillas

To warm the tortillas, heat a skillet without any oil over medium-high heat. Place the tortillas in the pan, one at a time, allowing them to warm thoroughly on each side. Let the tortillas brown a bit in spots. Stack them as they finish cooking and keep them covered with a towel to keep them warm. You can re-warm them in the microwave, but make sure to cook them in a pan on the stovetop first to bring out their best flavor. It takes only a few minutes, and it makes a big difference.

Nutrition