Ah, barbacoa beef. It’s a dish that almost feels like a warm hug from a dear friend you haven’t seen in ages. I stumbled upon this recipe on a rainy Tuesday, scrolling through my phone as the clouds loomed heavy outside, and I couldn’t resist trying it.
Maybe it was the promise of rich, spicy flavors, or the idea of my slow cooker doing all the hard work—it seemed just too perfect. You know those days when you crave something comforting, yet you can’t muster the energy to stand over a stove for hours? This recipe is like a beacon of hope on such days.
Picture this: tender, juicy beef, slowly marinated in a blend of spices that dance on your taste buds, wrapped snugly in a tortilla. It’s like wrapping up in your favorite blanket on a chilly evening.
And, oh, the smell that fills your kitchen—it’s pure magic. It reminds me of that time when I first discovered the joy of slow cooking—what a revelation! With just a bit of prep, you can get on with your day, and when dinner time rolls around, you’re met with a feast that feels like it cooked itself.
Steps
- Place all the ingredients into the slow cooker and mix gently to combine everything. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beef becomes tender and can be easily shredded with a fork.
- Once the beef is cooked, use two forks to shred it into bite-sized pieces directly in the slow cooker. Mix the shredded beef with the cooking juices, cover, and allow it to absorb the flavors for an additional 10 minutes. Remove the bay leaves before serving.
- Serve the barbacoa beef using tongs or a slotted spoon. Enjoy it in tacos, burritos, rice bowls, salads, or any other dishes you prefer.
Ingredients
- 3 pounds beef chuck roast
- 3-4 chipotle peppers in adobo sauce
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1/2 teaspoon ground cloves
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons salt
- 1/4 cup fresh lime juice
- 1/2 cup apple cider vinegar
- 3/4 cup beef broth
- 3 bay leaves
- 1 large white onion, quartered
FAQ
- Can I cook barbacoa in something other than a slow cooker?
- Yes, traditionally barbacoa is cooked over an open fire or in a pit covered with maguey leaves. However, if these methods are not feasible, a slow cooker is a convenient alternative that still delivers tender and flavorful results.
- Do I need to sear the beef before adding it to the slow cooker?
- Searing the beef in a bit of oil before slow cooking can add crispy edges and a richer flavor. However, this step is optional, as cooking the beef entirely in a slow cooker will still yield tender and delicious results.
- Can I adjust the texture of the sauce in my barbacoa?
- Yes, for a smoother sauce without chunks, you can blend the non-beef ingredients (except bay leaves) in a food processor before adding them to the slow cooker.
- How should I store leftover barbacoa?
- Leftover barbacoa can be stored in a sealed container with its juices in the refrigerator for up to 3 days or frozen for up to 3 months.
- What dishes can I make with barbacoa besides tacos?
- Barbacoa is versatile and can be used in burritos, rice bowls, salads, quesadillas, enchiladas, soups, tostadas, sandwiches, and more. It also freezes well for future use.
Tips
- For a smoother texture, consider blending all non-beef ingredients (except the bay leaves) in a food processor or blender before adding them to the slow cooker. This will help eliminate any chunks of onion, garlic, or green chiles.
- If you prefer a richer flavor and slightly crispy edges on the beef, try searing it in a tablespoon or two of oil in a sauté pan before transferring it to the slow cooker.
- Ensure your barbacoa is well-seasoned by including chipotle peppers in adobo sauce. This ingredient is essential for adding depth and a bit of smoky heat to the dish.
- Barbacoa freezes well, so if you have leftovers, store them with the juices in a food storage container and freeze for up to three months. This way, you’ll have a quick and delicious meal option ready in the future.
Equipment
- Slow Cooker – Essential for cooking the barbacoa slowly over several hours.
- Food Processor or Blender – Optional, for those who prefer a smoother sauce without chunks of onion, garlic, or green chiles.
