Have you ever imagined transforming a lazy Sunday into a flavor-packed adventure? Let me take you on a journey with my ultimate slow-cooked beef barbacoa, where tender chunks of chuck roast mingle with a symphony of spices, ready to wrap up in warm corn tortillas.
I love the rich, bold flavors of Mexican cuisine, and my Slow Cooker Mexican Barbacoa is a perfect example. With succulent chunks of beef chuck roast, infused with the smoky heat of guajillo and ancho chilies, and aromatic spices like cumin and cinnamon, this dish is a delicious delight.
Slow Cooker Mexican Barbacoa Recipe Ingredients
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Slow Cooker Mexican Barbacoa Recipe Ingredient Quantities
- 3 lbs beef chuck roast, trimmed and cut into large chunks
- 3 tbsp vegetable oil, divided
- 5 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 1 medium white onion, quartered
- 4 cloves garlic, peeled
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 cup apple cider vinegar
- 1/4 cup fresh lime juice
- 1/2 cup beef broth
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped (for serving)
- Fresh lime wedges (for serving)
- Corn tortillas (for serving)
How to Make this Slow Cooker Mexican Barbacoa Recipe
1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the beef chuck roast chunks and sear on all sides until browned. Transfer the beef to the slow cooker.
2. In the same skillet, add the remaining 2 tablespoons of vegetable oil. Toast the guajillo and ancho chilies for about 1-2 minutes until fragrant. Remove from heat and set aside.
3. In a blender, combine the toasted chilies, onion, garlic, ground cumin, dried oregano, ground cinnamon, ground allspice, apple cider vinegar, lime juice, and beef broth. Blend until smooth.
4. Pour the blended sauce over the beef in the slow cooker. Add the bay leaves.
5. Season with salt and freshly ground black pepper to taste. Stir to ensure the beef is well-coated with the sauce.
6. Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender and easily shredded with a fork.
7. Once cooked, remove the bay leaves and discard them. Shred the beef using two forks directly in the slow cooker, stirring to combine with the sauce.
8. Taste and adjust the seasoning with more salt and pepper if needed.
9. Serve the barbacoa with warm corn tortillas, topped with chopped fresh cilantro and fresh lime wedges.
10. Optional: Serve with additional toppings like diced onions, sliced radishes, or your favorite salsa for added flavor.
Slow Cooker Mexican Barbacoa Recipe Equipment Needed
1. Large skillet
2. Slow cooker
3. Blender
4. Tongs (for handling beef and chilies)
5. Wooden spoon or spatula (for stirring)
6. Measuring spoons
7. Measuring cup
8. Cutting board
9. Chef’s knife
10. Forks (for shredding beef)
11. Bowls (for ingredients and toppings)
12. Serving platter or plates
FAQ
- Q: Can I use a different type of meat for this recipe?
A: Yes, you can substitute beef with lamb or pork for a different flavor profile. - Q: How do I prepare the dried chilies for the marinade?
A: Toast the chilies in a dry pan until fragrant, then soak them in hot water until softened before blending. - Q: Is it necessary to brown the beef before adding it to the slow cooker?
A: Browning the beef with vegetable oil enhances the flavor, but it’s optional if you’re short on time. - Q: Can I make this recipe spicier?
A: Yes, add more chilies or include some chipotle peppers for additional heat. - Q: How long should I cook the barbacoa in the slow cooker?
A: Cook on low for 8 hours or on high for 4–5 hours until the beef is tender and easy to shred. - Q: Can I freeze the barbacoa for later use?
A: Absolutely, store any leftovers in an airtight container and freeze for up to three months. - Q: What are some serving suggestions for the barbacoa?
A: Serve with warm corn tortillas, fresh cilantro, lime wedges, and your favorite toppings like onion and avocado.
Slow Cooker Mexican Barbacoa Recipe Substitutions and Variations
- Beef chuck roast: Substitute with pork shoulder for a different flavor.
- Guajillo chilies: Use New Mexico or pasilla chilies as an alternative.
- Ancho chilies: Substitute with mulato chilies or chipotle for a smokier taste.
- Apple cider vinegar: Use white vinegar or red wine vinegar if needed.
- Lime juice: Swap with lemon juice for a slightly different citrus note.
Pro Tips
1. Rehydrate Chilies Properly: Before toasting the guajillo and ancho chilies, consider briefly soaking them in hot water for 10 minutes to make them more pliable. This will enhance the blending process and improve the sauce texture.
2. Sear to Seal Flavor: Ensure your skillet is hot enough to properly sear the beef chunks. This creates a flavorful crust and helps lock in juices, adding depth to the final dish.
3. Enhanced Aroma: For an extra aromatic touch, consider lightly toasting the cumin and allspice in a dry pan before adding them to the blender. This releases their oils and enhances their flavors.
4. Balance Acidity: If you find the sauce to be too tangy after cooking, stir in a small amount of honey or sugar to balance out the acidity from the vinegar and lime juice.
5. Resting Time: After shredding the beef, let it rest for about 15 minutes before serving. This allows the flavors to meld together and makes the barbacoa even more succulent when served.
Slow Cooker Mexican Barbacoa Recipe
My favorite Slow Cooker Mexican Barbacoa Recipe
Equipment Needed:
1. Large skillet
2. Slow cooker
3. Blender
4. Tongs (for handling beef and chilies)
5. Wooden spoon or spatula (for stirring)
6. Measuring spoons
7. Measuring cup
8. Cutting board
9. Chef’s knife
10. Forks (for shredding beef)
11. Bowls (for ingredients and toppings)
12. Serving platter or plates
Ingredients:
- 3 lbs beef chuck roast, trimmed and cut into large chunks
- 3 tbsp vegetable oil, divided
- 5 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 1 medium white onion, quartered
- 4 cloves garlic, peeled
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 cup apple cider vinegar
- 1/4 cup fresh lime juice
- 1/2 cup beef broth
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped (for serving)
- Fresh lime wedges (for serving)
- Corn tortillas (for serving)
Instructions:
1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the beef chuck roast chunks and sear on all sides until browned. Transfer the beef to the slow cooker.
2. In the same skillet, add the remaining 2 tablespoons of vegetable oil. Toast the guajillo and ancho chilies for about 1-2 minutes until fragrant. Remove from heat and set aside.
3. In a blender, combine the toasted chilies, onion, garlic, ground cumin, dried oregano, ground cinnamon, ground allspice, apple cider vinegar, lime juice, and beef broth. Blend until smooth.
4. Pour the blended sauce over the beef in the slow cooker. Add the bay leaves.
5. Season with salt and freshly ground black pepper to taste. Stir to ensure the beef is well-coated with the sauce.
6. Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender and easily shredded with a fork.
7. Once cooked, remove the bay leaves and discard them. Shred the beef using two forks directly in the slow cooker, stirring to combine with the sauce.
8. Taste and adjust the seasoning with more salt and pepper if needed.
9. Serve the barbacoa with warm corn tortillas, topped with chopped fresh cilantro and fresh lime wedges.
10. Optional: Serve with additional toppings like diced onions, sliced radishes, or your favorite salsa for added flavor.