Barbacoa Beef
Do you love Chipotle’s Barbacoa Beef? Then you’re going to LOVE this homemade Recipe! The best part is it takes just 20 minutes to prep and your crockpot will do the rest!
Recipe For Barbacoa Beef
It’s a delicious and easy slow cooker dish made with chipotle peppers, adobo sauce, brown sugar, garlic, cumin, cloves, and limes for a spicy crowd favorite! This recipe is similar to Shredded Chicken and Pulled Pork in that it is so versatile and there are a million delicious ways to enjoy it!
This Slow Cooker Barbacoa Beef is so tender and flavorful! I love this recipe for spicy shredded beef because it will last us days and we can use it with so many different recipes!
Rebecca’s Recipe Review
Taste: Warm spicy flavor.
Texture: Tender, melt-in-your-mouth meat!
Ease: 4/10
Pros: Takes only 20 minutes to prep while the crockpot does the rest of the work!
Cons: None.
Would I Make This Again? Yes, this recipe is a family favorite!
Ingredients For Barbacoa Beef
Chuck roast
Chipotle peppers in adobo sauce
Garlic cloves
Ground cumin
Light brown sugar
Ground cloves
Lime juice
Lime zest
Beef broth
Bay leaves
How To Make Barbacoa In A Crockpot
1. Cut the roast into large chunks. and rub them all over with salt and pepper. We sear the meat in smaller chunks instead of a whole roast so we get more flavor and it cooks quicker.
2. Place them a few at a time in a large skillet to sear on all sides, repeat until all of the meat has been seared. Transfer the meat to a crockpot.
3. Add all of the paste ingredients EXCEPT the bay leaves into a food processor and pulse until smooth. Pour the paste over the top of the meat and top with the bay leaves. Cook on low for 6 to 8 hours. Stirring occasionally.
4. About 30 minutes to 1 hour before done, remove the bay leaves and pull the beef out of the crockpot. Shred it on a cutting board. Once you’ve shredded the meat, add it and any juice back into the crockpot and stir it up.
5. Serve over tortillas, arepas, nachos, or in a salad. Drizzle with lemon juice just before serving.
How To Serve Barbacoa Beef
I said earlier that this is a really versatile recipe and that there are a lot of different ways to serve barbacoa, here are some of our favorites.
Tacos: We love enjoying as beef tacos on flour or corn tortillas. I like to top it with Guacamole and sour cream.
Nachos: Probably my favorite! I love layering this on tortilla chips with peppers, onions, cheese, and more before baking! Great for game days and parties!
Hash: Similar to my Pulled Pork Hash, this meat goes great with bread, sauteed veggies, and a runny egg.
Protein Bowl: These are becoming more and more popular in recent years and this meat is a great addition to a veggie-loaded bowl of quinoa!
Salad: Skip the ground beef in your next Taco Salad and use this stuff instead!
Storage Instructions
Barbacoa Beef can remain in the crockpot on the warm setting for up to 4 hours after cooking. To store and enjoy later, transfer the cooked before into an airtight container and store it in the fridge to eat within 3 to 4 days.
For longer storage, transfer the cooled beef into a freezer bag with the excess air squeezed out of it. Then place it in the freezer to store for up to 3 months.
More Delicious Dinner Ideas!
- Shredded Chicken Tacos – Loaded with mouthwatering spices and topped with fresh, crisp veggies!
- Taco Pasta Salad – Tossed in a creamy chipotle dressing!
- Whiskey Honey Pulled Pork – Made with sweet honey, tart cider, and whiskey!
- Cuban Mojo Pork Tenderloin – Enjoy Cuban Sandwiches or as is with a side of rice!
Did You Make This Recipe?
If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
Slow Cooker Barbacoa Beef
Ingredients
Beef
- 5 lbs chuck roast1
- kosher salt to taste
- ground black pepper to taste
- 3 tablespoons vegetable oil for searing
Paste
- 5 chipotle peppers in adobo sauce2
- 8 garlic cloves
- 2 tablespoons ground cumin
- 1 tablespoon light brown sugar
- ⅛ teaspoon ground cloves
- 2 limes juiced and zested
- ⅓ cup beef broth
- 3 bay leaves
Instructions
- Cut the roast into large chunks. and rub them all over with salt and pepper.
- Place them a few at a time in a large skillet to sear on all sides, repeat until all of the meat has been seared. Transfer the meat to a crockpot.
- Add all of the paste ingredients EXCEPT the bay leaves into a food processor and pulse until smooth. Pour the paste over the top of the meat and top with the bay leaves. Cook on low for 6 to 8 hours. Stirring occasionally.
- About 30 minutes to 1 hour before done, remove the bay leaves and pull the beef out of the crockpot. Shred it on a cutting board. Then add the beef and any juice back into the crockpot and stir it up.
- Serve over tortillas, arepas, nachos, or in a salad. Drizzle with lemon juice just before serving.
Video
Notes
- You want to cut the meat up into big chunks and sear them to get more flavor out of the dish, plus the meat will break down faster.
- This is 5 peppers from 1 can, not 5 cans of peppers. You can add more or less depending on how spicy ou want the recipe.
- Shelf Life:
- In Crockpot: On the “warm” setting for up to 4 hours after cooking.
- Refrigerator: 3 to 4 days in an air-tight container.
- Freezer: 3 months in a freezer bag, with excess air squeezed out.
Nutrition
Did You Make This Recipe?
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Just made this yesterday for a holiday party and it was a huge hit!
I cannot say enough how absolutely delicious this recipe is! We ate it in some small tortillas with sautéed peppers and onion, and it was sooooo yummy. Can’t wait to try the leftovers on some nachos!
This is amazing. Made it with pork. Tastes like a chipotle bowl with their red hot salsa. Will be a definite go to for my family. Everyone loved it.
So glad you loved the recipe!
Very tasty and easy to whip up.
My entire extended family has been served this numerous times since finding the recipe. We all love it!