Barbacoa is what happens when beef meets low heat, patience, and a smoky chipotle hug. Traditionally cooked in a pit underground. Today? Your slow cooker does all the work. The result is the same: beef so tender it falls apart if you look at it wrong.
Use it for tacos, burritos, nachos, or just eat it with a spoon standing over the sink. No judgment. This is pure comfort.
Step-by-Step Instructions
Blend the Sauce
In a blender, combine chipotle peppers, adobo sauce, garlic, onion, lime juice, beef broth, vinegar, cumin, oregano, and salt. Blend until smooth.
Slow Cook the Beef
Place beef chunks in the slow cooker. Pour sauce over the top. Add bay leaves.
Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours, until beef shreds easily with a fork.
Shred the Beef
Remove bay leaves. Transfer beef to a cutting board and shred with two forks. Discard large fat pieces.
Return shredded beef to the slow cooker and toss with the juices. Let it soak for 10 minutes.
Serve
Serve on warm corn tortillas with diced onion, cilantro, and a squeeze of lime. Or over rice. Or on nachos. You get it.
Summary
Prep Time: 10 minutes | Cook Time: 8 hours (low) or 5 hours (high) | Total Time: 8+ hours
Yield: 6-8 servings
Difficulty: Easy (the slow cooker does the hard part)
Storage Notes
How to Store:
Refrigerate in an airtight container with juices for up to 5 days. Freezes beautifully for up to 3 months.
How to Reheat:
Reheat in a skillet over medium heat with a splash of broth or water. The microwave works too, but stovetop keeps the texture better.
Pro Tip
- Make a double batch. You will want leftovers. This beef is liquid gold.
