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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
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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.
Does 4 pounds really only serve eight people or do you find it makes plenty more??
It makes plenty more but I just like to be on the safe side.
Thank you so much for this recipe. I make it just the way you suggest and it is always delicious! It is a favorite of my friends and family. Your site is one of my favorites. I always check here first.
Those peppers are very spicy!!! I made this a while back and it was fairly inedible. Tasted pretty good but the heat was killing me…and I love spicy food! I’m trying again but only putting 2 peppers in this time. I’m just remembering last time sweating profusely trying to eat it.
I made this recipe with the same ingredients listed, except I made it in an instant pot for 2 hours. Meat shredded easily and looked very appetizing.
But, I found the flavor to be quite bland. I can taste the cumin, and some heat and smokiness from the peppers, but that is about it. So while the meat is perfectly tender, it lacks a flavor punch I was expecting from it.
Going to try sauteing some onions and adding more salt as I fry the meat to get the burnt ends and hopefully that will save this.
Just mastered making carnitas, so making barbacoa seems like a logical progression. Anyone try doing this on a pressure cooker?
Awesome recipe, always a hit. I’ve shared this recipe shamelessly. =)
Made this yesterday for friends who came over for dinner. Got to say, it’s the most flavorful and amazing meat I’ve had in quite a while!
The only amendments I made were that I only used 2 of the chiles out of the adobo sauce since I don’t like anything too spicy and added 3 packs of Sazon seasoning to the marinade to help temper it a bit.
Cooked it in the flow cooker on high for 6 course and it was a huge hit! The house smelled absolutely wonderful!
Made a salsa with pineapple, red bell pepper, a squeeze of ginger paste, salt, and lime juice to put on tacos with the meat. So delicious!
We will be making this again soon!
Any advice on how to make this insta-pot savvy?
We made this in an instapot tonight. I just reduced the broth to 3/4 cup and everything else the same for the most part. I only used 2 peppers to keep the spice in check for the kids. It was perfect but too spicy still of the youngest (2yrs old). I think we cooked it for 60 min. It was so good. Not a single shred of beef was left over.
I Basically followed the recipe but only used half the stock in the puréed sauce. I seared meat then added 1/2 the beef stock to deglazed the pan. I made the sauce with the other half of the stock and chillies and poured the sauce over the meat. cooked on Manual high pressure for 1hr30 minutes with a 15 min natural release. I then shredded it in the pot on sauté in order to cook off some of the remaining liquid. Turned out pretty good
I just put it in the crockpot, with half the Adobe peppers. Wished me luck!
I bought some brisket meat to make the recipe this weekend and I can’t wait! Has anyone used chuck roast? I’m considering making a large batch for a party and want to save a little money if I can.
You sure can use chuck roast!
Wow. We did this last night using 3lbs of cheek meat and 1 whole cow tongue. Simply amazing. This recipe is perfect. Thank u so much!!!
Rather tongue n cheek wouldn’t you say.
Loved this! Wait to add more salt after it’s done cooking, the chipotle reduces to add a lot of flavor and you won’t need much more salt. This was my boyfriends favorite and my son loved it. I made tacos and added small chopped onions , sour cream and cilantro! The cilantro adds a great freshness! Such an easy recipe thanks to the slow cooker!
Buying the ingredients right now.. making tomorrow… With all of the comments of m really excited to eat this tomorrow
Delecious barbacoa!!!
Hi, just checking if I really need to use 1 1/2 tbsp of ground cumin, I’m not an expert Cheff, I just want to check if this wasn’t a typo.
Yes! Use more if you like. Cumin adds a citrus and smoky flavor. Close your eyes and smell inside the container. There is no other spice that compares.
Very flavorful! I used 3 chipotle peppers – not too spicy. Served with corn tortillas, cilantro, sour cream and green onions.