This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
Barbacoa Beef that is AMAZING and tender and is better than any restaurant I have had! The flavor is amazing and it slow cooks to perfection!
This barbacoa can be made in so many variations. Add it to your favorite taco, burrito or even salad! If you love Mexican food, enjoy a refreshing Horchata Drink and Seven Layer Dip with chips to make this a complete meal.
Barbacoa Beef
Reason #346 why I love my slow cooker. It slow cooks this barbacoa beef to perfect tender and juicy melt in your mouth perfection. Is there anything better than barbacoa beef that is slow cooked all day and it just falls apart because it is so tender? I don’t think so! And I am pretty particular when it comes to eating beef. It has to be tender and juicy. I just can’t do that dry and chewy beef.
My hubby is a huge fan of Chipotle. I wanted to make this barbacoa beef for him and when I heard that it is better than Chipotle’s I couldn’t wait to make it. Just look how amazing and juicy that barbacoa beef looks! It shreds so easily and the flavor is so dang good! This barbacoa beef recipe is so simple to make and the slow cooker does all the work. It is one of the easiest and most delicious barbacoa recipes I have made.
What is Barbacoa?
Barbacoa is known to be an authentic Mexican meal that is made with beef, goat or lamb meat. The meat is heavily seasoned with chilies and spices then slow cooked until perfectly tender that it literally falls apart easily. Once it is cooked, the barbacoa is used to fill tacos, burritos and salads. It is one of the best meats and tastes amazingly delicious!
Barbacoa Beef Ingredients:
My husband said that this instantly became one of his favorite meals. He thought it was even better than Chipotle and we made it right at home! You are going to love it just as much as we did!
- Beef Brisket: Super tender beef that will soak in all the seasonings and spices making this barbacoa irresistible.
- Vegetable Oil: This will be used to seer the beef before placing it in the slow cooker.
- Chipotle Chili in Adobo: Adding a little heat. If you prefer not to have too much spice, just reduce the amount.
- Beef Broth: Soak the beef in beef broth making it tender and juicy.
- Minced Garlic: Fresh is best but you can use the minced garlic already minced.
- Ground Cumin and Dried Oregano: Together these seasonings build a flavorful coating.
- Salt and Black Pepper: Just add a pinch.
- Ground Cloves: Brings on a strong flavor to soak into the barbacoa beef.
- Fresh Lime Juice: Always my favorite when making Mexican food. It gives this barbacoa a zest.
How to Make Barbacoa Beef:
This beef has just enough of a kick to give it some awesome flavor and the spices come together perfectly. I love beef brisket so I used that and pan seared large cubes. It smelled so amazing while it cooked all day in my house and when it was finished it just fell apart.
- Prepare the beef: Cut the beef into large cubes. In a large skillet over medium high heat add the vegetable oil and sear the beef on each side. Transfer to your slow cooker.
- Blend the seasonings: In a food processor add adobo chilis, beef broth, garlic, cumin, oregano, salt, pepper, cloves, and lime juice. Pulse until blended and pour on top of the meat.
- Slow Cook: Cook on low for 8-9 hours or high for 6 hours. Shred the meat with two forks and turn on warm.
The Recipe Critic Pro Tip:
For the most tender barbacoa beef cook on low instead of high for this recipe.
Sides to Serve with Barbacoa Beef:
What Should I Serve Barbacoa Beef In?
There are so many options for enjoying this beef barbacoa recipe. Stuff your barbacoa in a taco or burrito, fill a bowl or a wrap or add it to any salad or nacho. It is that simple and makes a complete meal within minutes.
- Tacos
- Burritos
- Bowls
- Wraps
- Salads
- Nachos
- Quesadillas
- Enchiladas
Recommended Toppings for Barbacoa Beef:
Have fun with your barbacoa. Show it off and enjoy the tender, juicy flavors in every bite! These toppings for barbacoa is perfect and will create endless amounts of recipes.
- Lettuce: For a salad romaine or even iceberg are delicious to top
- Cheese: Mix up your favorite cheese together like monterey jack, Mexican blend, cotija or queso fresco.
- Tomatoes: Dice up fresh tomatoes to layer on top.
- Avocados: Slice up a ripe avocado and lay over top.
- Cilantro: Great for garnish and color but also adds a hint of flavor.
- Radishes: If you are a radish fan, add these for a bitter crunch.
- Onions: Dice them or slice them in anyway that you prefer.
- Guacamole: My homemade guacamole is always a treat or a store bought one works for ease.
- Salsa: A simple salsa is always tasty or a chunky one like Mango Lime Avocado Salsa is fresh and fun.
- Lime Chipotle Hummus: Spread hummus along the side of a tortilla or burrito.
More Amazing Mexican Recipes:
- Mexican Shrimp Skillet
- Mexican Quinoa Stuffed Peppers
- Turkey Taco Stuffed Avocados
- Instant Pot Salsa Verde Chicken Tacos
- Grilled Spicy Blackened Salmon Tacos
Pin this now to find it later
Pin It
Slow Cooker Barbacoa Beef
Equipment
- Alyssa Also Recommends:
- Want to make this even easier? Here are a few products that I LOVE:
- Utopia Kitchen Cooking Knives
- Staub Cast Iron Skillet
- Crock-Pot Cook & Carry
Ingredients
- 4 lbs beef brisket or beef chuck roast will also work
- 2 Tbsp vegetable oil
- 3 - 4 chipotle chilis in adobo
- 1 1/4 cups beef broth
- 4 teaspoons minced garlic
- 1 1/2 Tbsp ground cumin
- 1 Tbsp dried oregano
- 3/4 tsp salt then more to taste
- 1/2 tsp ground black pepper
- 1/4 tsp ground cloves
- 1/4 cup fresh lime juice
Instructions
- Cut the beef into large cubes. In a large skillet over medium high heat add the vegetable oil and sear the beef on each side. Transfer to your slow cooker.
- In a food processor add adobo chilis, beef broth, garlic, cumin, oregano, salt, pepper, cloves, and lime juice. Pulse until blended and pour on top of the meat.
- Cook on low for 8-9 hours or high for 6 hours. Shred the meat with two forks and turn on warm.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I was wondering if I use 2.8 pounds do I have to make the rest of the recipe less??
You don’t have to use less in the slow cooker. It will add a lot of flavor! You can half the ingredients if you would like to balance out the flavors. Hope that helps! XOXO
I think either i cut the meat too large, or my slow cooker just doesn’t get hot enough on low. I was able to fish out a few small pieces last night that were tender, and oh my goodness, it was SO good. I left it on low overnight to continue cooking, and this morning it was fall-apart tender. It was like the freshest, best tasting street taco I’ve ever had. Minus the grease and worry of ensuing tummy trouble! Lol. Wonderful recipe, thank you so much, recipe critic!!!
Can anyone help me? I put this into the crock pot this morning and while it smells amazing!!!! it is not tender, i can’t pull it apart with two forks. Cooked it in low in my westbend cooker for 9 hours. Used brisket. What have i done wrong? It’s almost 9pm and I’m so hungry from the delicious smells!!!
What is served on top of the tacos? Sour Cream or any type of salsa to recommend? Looks delicious and I am making the list of ingredients needed from the store. Would like to try it out tonight!
Cant wait to try this! Sounds yummy & easy. What is the purpose of cutting the meat into chunks at the beginning? More seared surface area?
Thank you for posting and sharing this recipe. I added the diced onions and cilantro after it was done and also added 6 bay leaves while it cooked, mostly for the aroma of barbacoa I had growing up. This recipe is delicious and tastes authentic to me. I’ve never had nor care for chipotle so I can’t speak to that comparison but this barbacoa was amazing. I’m making it again today! Tastes great with a homemade salsa.
That is so great to hear!! I am so happy you enjoyed it!! Thanks for sharing! XO
I just made this tonight, but I put it in my dutch oven and baked it. IT WAS AMAZING! Done in less than 3 hrs on 350. Meat was tender and falling apart, flavor was incredible, just enough kick. I did have to keep an eye on the liquid it was drying out quickly (so maybe I should have put it in the slow cooker after all!) Anyway thanks for the recipe 🙂
This is not barbacoa, what makes barbacoa is not the flavorimgs but the types of meat used should be used. It usually constitutes less common cuts of beef, although a brisket is not very common to most households. Another bastardization of an “ethnic” dish create by Americana to satisfy that which is thougt to be traditional.
I would say that some of these flavorings would make it past most people here, but for those who have enjoyed real barbacoa know this is not a true style of barbacoa…for goodness sake it was originally cooked in the ground almost like roasted pig in other parts of the world, ironically enough there is rumor that these two styles of cooking couldnpossibly be related!
What Makes Barbacoa is not the type of meat its the way its cooked which is slow, but you are correct with it sometimes being cooked underground. But at some point in time most food was cooked on or in the ground
Who cares .. if it’s good then who cares what you call it.. too many people are too danged picky.. I am going to make it and bet it’s a winner
It is delicious! You will love it!
I always welcome new recipe names. I am much more creative with food than I am with words 😉
Alyssa,
I found this recipe a few days ago and as I’m typing this it’s cooking in my Crock-Pot!!! I’m so excited to try it but I was wondering if you could answer 2 questions? Do you happen to know the calories per serving? Do you know if/how many carbs? I’m definitely going to eat it regardless lol but I’m tracking my intake of both. 🙂
You can use My Fitness Pal to see the nutrition info. I think you have to sign up for it, then you click “recipes” then copy and paste this website address. It will import this recipe, and then tell you what is the nutrition info.
My dad who is from Mexico and very picky really
enjoyed this. He makes the meat in the ground which he calls Birria not barbacoa. He makes barbacoa too which is similar this.
Barbacoa in the norteño household that raised me used whatever cuts of meat were least desired for other purposes. Offal always went to other purposes, but punto de pecho, machetas (not machitos) and palanca were what I was usually given to prepare the dish.
Depending on the state of the pantry and the dictate of expedience, canned chipotle chiles were substituted for dry chipotles crushed into a paste of hydrated guajillo or ancho chiles. For each kilo of meat we used a couple of limes cut in quarters. Two missing ingredients are a stick of canela and hojas de laurel, but the rest is pretty much on the spot.
My family operated markets and granjas and there was a carnicero’s table in our kitchen where a number of the market carniceros came to butcher the animals they were selling that day. I know enough from my time at a number of other homes and ranches that barbacoa and other things like carnitas, carne al pastor, lengua, and offal dishes were unique to the kitchen and jefe/jefa that made them. Imagining a single recipe to be authentic or not is folly.
So it is with the Tex-Mex expression of norteño. It suits the cocinero, not the bolillo. I suspect Smarty Arty is one of those who imagines some sort of disconnect between food either side of the Rio Grande. As for the mass produced fast food chains and their homogenized versions of hamburger, stale tortillas and cute names, no Mexican or Texan confuses them.
Thanks for sharing your story, I will most definitely prepare this dish. I found this page and recipe by a great accident, I already have a plan to prepare the Acapulco’s Barbacoa of fernanda berlei from YouTube, but I will have left over meat to prepare this new dish, a question, did you mean to throw the lemon quarters into the meat to cook all together with the other ingredients?
I am so glad that you found my site! I love this recipe and my husband is a huge fan. We love using our slow cooker and enjoy using it often with this meat. We love lime over our meat. XOXO
I love spicy food, but some of guest don’t. how spicy is the adobo in this recipe?
It does have a kick with a lot of flavor. You are welcome to use less of the spicy ingredients so the heat is not as strong and add it to the other part for those who like a little heat. Hope you enjoy this recipe! XOXO
No one in the Hernandez family would consider Tex-Mex fast food authentic. When you’d had Mama Rosa’s Mole Ranchero and Sopa de Arroz, no restaurant can compete, but this recipe looks like it would be delicious. My oldest son was homesick while away at college, so he went to a restaurant and ordered Mole Poblano and was so disappointed. I had to make our recipe and drive 6 hours to feed the boy! We’ve never found a restaurant here in Michigan that served anything like our Mole or (Sopa) rice, for that matter!
i am wondering why you all are on here being so critical of this woman and being rude about her recipe… Dude get a life… I am happily gonna make this for my family and be grateful that i found those recipe to feed my family… Stop being rude and ungrateful…
Wow. What a sweetheart you are.
I had doubts at first … , I love Chipotle :). However taste is amazing !!! just as good or better . I used pressure cooker it was done in 45 min to perfection . Thank you !
Hi, I was just wondering if this is a pretty spicy recipe?
3-4 individual chipotle chili peppes in adobo or 3-4 little cans?
Individual.
Just 3 or 4 chipotles, not cans, chipotle is a very hot chili
I see cilantro in your slow cooker pot in the pictures; did you add that before or after cooking? I’d assume after, but whatdoiknow?
Did you author this recipe?
As a fun fact, authentic barbacoa “is often prepared with parts from the heads of cattle, such as the cheeks. Named barbacoa before being adopted by the name “brisket”. In northern Mexico, it is also sometimes made from beef head, but more often it is prepared from goat meat (cabrito).” Wikipedia. Traditional is so tender and delicious. What Chipotle serves is not even close to the taste it is supposed to have.
Some would call that birria. Different regions
call it different names. Just as an FYI Wikipedia is
not a trusted source for information.
My-laws referred to goat meat as Birria. They’re from Jalisco, Mexico.
It’s in the crockpot now and smells incredible!!!! Can’t wait
I made this last night and it was a hit with the whole family. My husband is taking the last of it into work for lunch today. I was short on time and did not brown the meat like instructed, just cut it into large chunks and threw it in. This will definitely be put into our dinner rotation. Thank you for the great recipe.
oh yummy! This looks amazing!