Slow-cooked to perfection, this Crockpot Beef Barbacoa delivers tender, juicy, and flavorful shredded beef. Ideal for tacos, bowls, or burritos, it combines smoky, spicy, and savory notes for a dish that’s both easy to make and irresistibly delicious. Perfect for weeknight dinners or casual gatherings with friends and family.
Recipe Tips and Tricks
- Sear the Meat First: Searing the beef before slow cooking locks in flavors and adds a delicious caramelized crust.
- Use Fresh Ingredients: Opt for fresh lime juice and quality chipotles in adobo for authentic flavor.
- Shred with Ease: Use two forks or a hand mixer to shred the beef directly in the crockpot.
- Adjust Heat Levels: Add more or fewer chipotles to customize the spice to your liking.
- Make It Ahead: This dish tastes even better the next day as the flavors meld together.
Why You’ll Love This Recipe
You’ll adore this Crockpot Beef Barbacoa because it’s effortless to prepare yet bursting with complex, authentic flavors. The slow cooking process infuses the beef with smoky chipotle, zesty lime, and aromatic spices, making it melt-in-your-mouth tender. Perfect for busy weeknights, meal prep, or hosting taco nights, it’s a crowd-pleaser that delivers restaurant-quality results at home.
Crockpot Beef Barbacoa Tacos
Savory, smoky, and tender, these Crockpot Beef Barbacoa Tacos are a simple yet flavorful weeknight dinner.
Ingredients
- 3 lbs beef chuck roast, trimmed
- 1 tbsp olive oil
- 3 chipotles in adobo sauce, chopped
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1 tbsp apple cider vinegar
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 cup beef broth
- Juice of 2 limes
- Corn or flour tortillas for serving
Instructions
- Prepare the Beef: Trim excess fat from the beef chuck roast and cut into large chunks for even cooking.
- Sear the Meat: Heat olive oil in a skillet over medium-high heat. Sear the beef on all sides until golden brown. Transfer to the crockpot.
- Create the Sauce: In a blender, combine chipotles, garlic, onion, vinegar, cumin, oregano, paprika, salt, pepper, lime juice, and beef broth. Blend until smooth.
- Slow Cook: Pour the sauce over the beef in the crockpot. Cover and cook on low for 8 hours or high for 4 hours, until the beef is tender and easily shredded.
- Shred the Beef: Remove the beef, shred it with two forks, and return it to the sauce. Stir to combine.
- Serve: Warm tortillas, fill with shredded beef, and top with your favorite garnishes like avocado, cilantro, and queso fresco.
Notes
- Double the recipe for larger gatherings or meal prep.
- The sauce thickens as it cools, so serve it hot for the best consistency.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 655Total Fat 39gSaturated Fat 15gTrans Fat 2gUnsaturated Fat 21gCholesterol 188mgSodium 811mgCarbohydrates 20gFiber 2gSugar 7gProtein 59g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Beef Chuck Roast: This cut is ideal for slow cooking, as it becomes tender and shreds easily. Trim excess fat for a leaner dish.
- Chipotles in Adobo: These smoked jalapeños in a tangy sauce bring smoky heat; adjust quantity for spice preference.
- Beef Broth: Adds depth to the sauce and keeps the beef moist. Use low-sodium broth to control salt levels.
- Fresh Lime Juice: Brightens the dish with zesty citrus flavor. Bottled lime juice is a less desirable substitute.
- Apple Cider Vinegar: Enhances the tanginess of the sauce, balancing the richness of the beef.
Variations and Substitutions
- Protein Swap: Substitute beef with pork shoulder or chicken thighs for a different take on barbacoa.
- Vegetarian Option: Use jackfruit as a plant-based alternative to create similar textures and flavors.
- Spice Level: For milder tacos, replace chipotles with roasted bell peppers. For extra heat, add fresh jalapeños.
- Taco Fillings: Add your favorites like avocado, cotija cheese, pickled onions, or cilantro for unique variations.
- Low-Carb: Skip the tortillas and serve over cauliflower rice or as lettuce wraps.
Storage Options
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze shredded beef with sauce in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge.
- Reheating: Warm in a skillet over medium heat, adding a splash of broth if needed to maintain moisture.
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