Quick Beef Barbacoa Fast slow cooker
Just like your favorite meat from Chipotle, this copycat Beef Barbacoa is a simple way to enjoy a flavorful, restaurant-quality meal at home. Best of all, the easy dinner is made in the Crock Pot for tender, succulent beef with minimal effort!
Whether you serve it in tacos or quesadillas, on a salad or atop a rice bowl, this spicy beef barbacoa recipe is sure to be a hit with the whole family! It's a simple dump-and-run meal that simmers in the slow cooker all day, while you go about the rest of your business. There's nothing to stir or fiddle with, and when the meat is done it will be fall-apart tender and juicy!
What is Beef Barbacoa made of?
Barbacoa is a way of cooking meat that originated in the Arawak-speaking Caribbean with the Taíno people. The term "barbecue" was derived from barbacoa. In modern day Mexico, barbacoa generally refers to meats (such as sheep or goats) that are slow-cooked over an open fire or in a hole in the ground. The meat is known for its high fat content and strong flavor, and is often served with onions and cilantro (coriander).
Mexican immigrants eventually brought barbacoa to the United States (largely by way of Texas). In this country, the term barbacoa refers to barbecue prepared with parts from the head of cattle (such as the cheeks). The easy barbacoa recipe that I'm sharing today (like many other similar recipes) is prepared using a beef chuck roast -- a much more common, easy-to-find cut that works really well for the classic slow-cooking process.
How to make Beef Barbacoa:
Since a chuck roast requires a low-and-slow cooking method to become tender and succulent, we're using the Crock Pot for our beef barbacoa! You'll love how easy this is, since you literally just combine all of the ingredients and let the slow cooker do the rest...
Ingredients:
- Beef chuck roast
- Canned chipotle peppers in adobo sauce
- Onion
- Garlic
- Soy sauce and Worcestershire sauce
- Limes
- Sugar
- Oregano
- Cumin, paprika, salt and pepper
Step 1: Combine all of the ingredients in a Crock Pot
In a slow cooker, stir together the chipotle peppers, onion, garlic, soy sauce, Worcestershire sauce, lime juice, sugar, oregano, cumin, paprika, salt and pepper. Add the cubed chuck roast, then toss to coat the meat in the seasoning.
Step 2: Cook the Beef Barbacoa in the Slow Cooker
Cover the Crock Pot and cook the beef on LOW for 6-8 hours or on HIGH for 3-4 hours. You know it's done when the meat is fall-apart tender.
Step 3: Shred the Meat
Transfer the meat to a big bowl and use two forks to shred. Stir the beef back into the juices in the Crock Pot and serve!
What to serve with Barbacoa Beef:
There are so many different ways to use barbacoa beef. A traditional Mexican way of eating barbacoa is to serve it on warm corn tortillas with salsa, diced onions, chopped cilantro and a squeeze of lime juice. Here, you'll often find the meat stuffed into tortillas for beef tacos, piled high on top of a salad, served in a bowl with rice and other toppings, or used in quesadillas, nachos or enchiladas.
Beef Barbacoa Toppings:
- Fresh cilantro or chopped green onions
- Sour cream
- Guacamole or diced avocado
- Salsa
- Pico de Gallo
- Shredded cheese
- Diced onion
- Chopped lettuce
- Chopped fresh tomatoes
- Squeeze of lime juice
Beef Barbacoa Sides:
- Mexican rice, white rice, or cilantro rice
- Corn or flour tortillas
- Tortilla chips
- Ranch Style Beans
- Corn and Black Bean Salad
Storage and Preparation Tips:
- Store the leftover barbacoa beef with its juices in an airtight container in the refrigerator for up to 5 days.
- Freeze the beef barbacoa with its juices in an airtight container for up to 3 months.
- To reheat beef barbacoa: warm the barbacoa in a slow cooker on the "WARM" setting until heated through, or place the beef with its juices in a saucepan on the stovetop over low heat. Cover and cook, stirring occasionally, just until the meat is warm.
Cook's Tips and Recipe Variations:
- Using the entire can of chipotle peppers in adobo sauce yields a very spicy barbacoa. If you prefer a mild dish, you can use only a portion of the peppers or omit them altogether. You can also just use the adobo sauce for a sour-sweet flavor and a slightly less fiery smoky heat. Be aware, however -- if you omit the chipotles in adobo, you're also eliminating some great flavor. The chipotles are dried, smoked jalapeños, and the adobo is a tangy, slightly-sweet sauce. Together, the canned peppers and sauce give the barbacoa a ton of flavor!
- Make it the traditional way by using beef cheeks instead of chuck roast.
- Barbacoa in the Oven: You can roast the beef in a Dutch oven instead of using the slow cooker. To do so, bake in the oven at 325 degrees F until the meat reaches at least 200 degrees and easily shreds with a fork (approximately 3-4 hours).
More beef recipes that you might enjoy:
- Beef Ragu {Slow Cooker or Stovetop}
- Balsamic Slow Cooker Roast Beef
- Slow Cooker Beef Stew
- Amish Pot Roast {Slow Cooker, Instant Pot or Oven}
Crock Pot Beef Barbacoa
Just like your favorite meat from Chipotle, this copycat Beef Barbacoa is a simple way to enjoy a flavorful, restaurant-quality meal at home!
Servings 6 - 8 people
Calories 463.5 kcal
- 2-3 lb. boneless beef chuck roast, trimmed and cut into 2-inch cubes
- 1 (7 ounce) can chipotle peppers in adobo sauce, minced (SEE NOTE BELOW FOR A LESS SPICY DISH)
- 1 cup diced onion
- 3 garlic cloves, minced
- ¼ cup soy sauce
- ¼ cup Worcestershire sauce
- Juice from 2 limes
- 2 tablespoons sugar
- 1 tablespoon finely chopped fresh oregano (or 1 teaspoon dried oregano)
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- Optional, for serving: corn or flour tortillas, pico de gallo or salsa, queso fresco or other cheese, chopped fresh cilantro, chopped onion, lime wedges, tomatoes, sour cream
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In a 6-quart slow cooker, stir together chipotle peppers, onion, garlic, soy sauce, Worcestershire sauce, lime juice, sugar, oregano, cumin, paprika, salt and pepper. Stir in beef and toss to coat.
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Cover and cook until beef is very tender; about 6-8 hours on LOW or 3-4 hours on HIGH.
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Remove beef and shred with forks. Stir the beef back into the cooking juices. Use a spoon or tongs to serve.
- Using the entire can of chipotle peppers in adobo sauce yields a very spicy barbacoa. If you prefer a mild dish, you can use only a portion of the peppers or omit them altogether. You can also just use the adobo sauce for a sour-sweet flavor and a slightly less fiery smoky heat. Be aware, however -- if you omit the chipotles in adobo, you're also eliminating some great flavor. The chipotles are dried, smoked jalapeños, and the adobo is a tangy, slightly-sweet sauce. Together, the canned peppers and sauce give the barbacoa a ton of flavor!
- Make it the traditional way by using beef cheeks instead of chuck roast.
- Barbacoa in the Oven: You can roast the beef in a Dutch oven instead of using the slow cooker. To do so, bake in the oven at 325 degrees F until the meat reaches at least 200 degrees and easily shreds with a fork (approximately 3-4 hours).
- Store the leftover barbacoa beef with its juices in an airtight container in the refrigerator for up to 5 days.
- Freeze the beef barbacoa with its juices in an airtight container for up to 3 months.
- To reheat beef barbacoa: warm the barbacoa in a slow cooker on the "WARM" setting until heated through, or place the beef with its juices in a saucepan on the stovetop over low heat. Cover and cook, stirring occasionally, just until the meat is warm.
Serving: 1 /8 of the recipe | Calories: 463.5 kcal | Carbohydrates: 8.5 g | Protein: 41.3 g | Fat: 27.8 g | Saturated Fat: 2 g | Polyunsaturated Fat: 0.6 g | Monounsaturated Fat: 2.1 g | Cholesterol: 85 mg | Sodium: 665.5 mg | Potassium: 609.8 mg | Fiber: 1 g | Sugar: 5.8 g
Source: https://www.theseasonedmom.com/beef-barbacoa/
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