Slow Cooker Barbacoa is an easy way to enjoy this classic Mexican beef recipe. Cooked tender and simmered in a rich red chile and spice sauce, the flavor becomes exciting and addictive. The shredded beef can then be used for tacos, burritos, enchiladas or tostadas. Let’s take a look.
What Is Beef Barbacoa?
Barbacoa is a form of cooking meat that originated in the Caribbean. In Mexico, it refers to meats or whole sheep slow-cooked over an open fire or more traditionally in a hole dug in the ground and covered with maguey leaves.
Barbacoa later found its way to the United States by way of Texas. Considered a specialty dish, some Mexican meat markets only sell barbacoa on weekends or holidays.
The traditional Barbacoa Mexicana way of eating barbacoa is to serve it on a warmed corn tortillas with guacamole, salsa, lime wedges and cilantro.
Slow Cooker Barbacoa
Since most of us can’t dig a pit in our back yards to cook a whole sheep covered in maguey leaves, the slow cooker and a chuck roast brings barbacoa to our own kitchens. In an easy way.
Ingredients You’ll Need
- Chuck Roast, 2 – 3 pounds
- Tomato Juice
- White Wine
- Cider Vinegar
- Honey
- Mexican Oregano
- Cumin
- Garlic
- Ancho and Chimayo Chile Powders
Ingredient Substitutions
- White Wine: White wine is used to deglaze the pan after browning the beef. Substitute chicken or beef broth is you don’t have white wine.
- Chile Powder: My recipe calls for both ancho chile powder and Chimayo Chile Powder. If you don’t have Chimayo or a New Mexico chile powder, use all ancho. If you use chipotle chile powder, you’ll get a strong smoky flavor. If you use cayenne, the entire meal will be incredibly spicy hot.
Mexican Oregano is preferred for this recipe. It’s peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don’t have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.
Step by Step Instructions, It’s Easy
- Step 1: Cut the roast into large chunks, removing any large pieces of fat. Sear the meat in a large fry pan until browned on each side. This should take about 3 minutes per side. TIP: Don’t crowd the meat. Meat that is touching will not sear as well. Cook in batches if necessary.
- Step 2: Using a food processor, make the paste/rub by combining spices, cider vinegar, tomato juice and honey.
- Step 3: Place the pieces of seared meat into a 6 – 7 quart crockpot. Smear the red paste over the top of the meat. Cook on low 7 – 8 hours.
Tip: Cook Barbacoa beef on the low setting of your crock pot instead of high. The slower and lower cook time is more reliably for tender fall apart texture. Which makes shredding the meat a piece of cake.
Step 4: Remove the meat to a platter and when cool enough to handle, shred the meat using two forks.
Our favorite way to use barbacoa beef to make tacos or burritos.
Chef-Tip: Vinegar is an MVP pantry workhorse that I use almost as much as salt and pepper. Vinegar is an acid. Adding just a small amount will brighten and balance flavors.
FAQ’s
Chuck Roast is my choice. Choose a roast that is well marbled. The marbling is white veins of fat that run through meat, giving it a marbled effect. Marbling is most important in adding flavor, moisture and texture as it breaks down during the cook time. Don’t worry about those large chunks of fat that you’ll see in a chuck roast. You’re going to trim those away.
The rich sauce for this recipe is more suited for a big beefy piece of meat. Take a look at my Chicken Barbacoa Recipe, a flavor profile more suited for poultry.
Storage and Reheating
Store any left over slow cooker barbacoa meat in the refrigerator in an air tight container. It will last 5 days. Reheat either stove top in a sauce pan, or in the oven. I like to place the meat on a sheet pan and cover with foil. Reheat low and slow at about 250 degrees for about an hour. This will keep the meat from drying out.
Tips For Success
- Don’t skip searing the beef pieces. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created, adding flavor and sealing in juices.
Toppings for Beef Barbacoa Tacos
- Sliced or diced avocado is our first and favorite choice.
- Onion: Chopped raw onion is a traditional topping for Mexican tacos and enchiladas. Choose yellow or sweet onion.
- Cilantro: Chopped cilantro adds a pop of green garnish color and a popular flavor pairing for Mexican food.
- Radishes: Thin sliced radishes adds a lovely crunch and are very traditional.
- Sliced rings of fresh jalapeno pepper.
- A spoonful of guacamole makes a nice addition.
- Lime Wedges: For a squeeze of fresh lime juice.
Sides to Serve With Barbacoa Beef
- Toasted Mexican Green Rice
- Crockpot Cowboy Baked Beans
- Poblano Chive Mashed Potatoes
- Southwestern Salad with Black Beans
Related Recipes
Slow Cooker Barbacoa
Ingredients
- 3 tablespoons vegetable oil
- 3 pound chuck roast Cut into 4 – 5 large chunks, and remove any large pieces of fat.
- 1/2 teaspoon black pepper and kosher salt
- 1/2 Cup white wine
- 6 cloves garlic trimmed but unpeeled
- 1/8 Cup ancho chile powder
- 1/8 Cup Chimayo chile powder
- 1 teaspoon ground cumin
- 1 teaspoon Mexican Oregano
- 3 Tablespoon cider vinegar
- 2 Tablespoons Honey
- 5.5 ounces Tomato Juice 1 small can
Instructions
- Cut chuck roast into large chunks. Remove any large pieces of fat.
- Heat a large skillet over medium high heat. Once the pan is hot, add the oil. Once the oil is hot and shimmering add the beef. Don't crowd the beef. Leave space between the pieces. Cook in batches if you need to. Brown until a golden crust appears on both sides. About 3 minutes per side.
- Deglaze the pan with 1/2 cup wine. Cook for two minutes, scraping bottom of the pan to release the bits of crusty meat.
- Place the meat in a 6 – 7 quart slow cooker.
- Add the garlic cloves, chile powders, cumin, vinegar, honey and tomato juice to a food processor. Pulse until well blended.
- With a spatula, scrape the chile mixture out of the food processor and spread it on the top of the meat. Add the wine mixture from the fry pan.
- Cover and cook on low for 8 hours or until meat is tender.
- Carefully remove meat with a slotted spoon onto a large cutting board. Shred the meat using two forks.
- Pour the drippings from the crockpot into a saucepan. Boil it down to concentrate the flavors. This will take about 10 minutes. Ladle some of it over the meat.
- The traditional Mexican way of eating barbacoa is to serve it on a warmed corn tortillas with guacamole, salsa, lime wedges and cilantro.
Notes
- Don’t skip searing the beef pieces. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created, adding flavor and sealing in juices.
- Cook Barbacoa beef on the low setting of your crock pot instead of high. The slower and lower cook time is more reliably for tender fall apart texture. Which makes shredding the meat a piece of cake.
Nutrition
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Slow Cooker Barbacoa Beef (Barbacoa Mexicana) …It’s What’s for Sunday Dinner.
Oh my – you outdid yourself! This looks so darned good and I’ll be the leftovers were very satisfying as well. Love stuff like this!
The leftovers were divine.
I love shopping Federal and I’ve been to several take out restaurants near there. Manservant loves barbacoa so I’m going to tuck this one away. He always orders barbacoa at Chipotle but haven’t been there in a long time! Thanks for this!
Chipotle has barbacoa????? I always get chicken tacos there. I’ll have to try their barbacoa.
Is Miguel headed to Broomfield anytime soon :)? I love barbacoa, and good to know there’s a bakery in town that does tortillas and this too! I may just have to try yours though because I don’t really want to fight with I
25 traffic to get there! This looks great Lea Ann!
Nazneen
Miguel would deliver that barbacoa if you asked! He’s such a nice giving man. But I hear ya, I-25 can be miserable.
Karen, I’m on a mission to get more info about that Barbacoa from the bakery. I’ll keep you posted. I just worry about a communication issue. I don’t speak Spanish.
Your version sounds good. It will be interesting if you can get information from the bakery to see how they prepare their barbacoa.
This sounds great! I have never heard about barboca, thanks for the info 😉
You’re so welcome. And thanks for stopping by and the comment.
Do you think your friend would deliver to UT? no? well then I’m glad you figured out the recipe for us!!
Well, I’m not going to ask him. He’s so nice, he’d probably say yes. 🙂
Great info on barbacoa, perfect photo. I’m all the way in on this one!
Thanks Dan.
Way to dive in there with your creativity LA. It sounds very good and I enjoyed the Wikipedia clip.
Thanks Larry.
I have enjoyed barbacoa a few times… and now that I can make it at home, I will be enjoying it more often for sure!!! Thanks for the recipe!
Hope you like it Jenn. I’d like to find it at a 2nd restaurant to compare the flavors.
Yum! Love me some barbacoa! I have a recipe for lamb barbacoa tacos on our blog and they are amazing! Great job Amiga.
Thanks Yvette. I’m going to find your recipe and try it soon.
Love me some barbacoa! Yours looks wonderful. Next time you are snowed in, try making your own flour tortillas. I love Yvette’s mom’s recipe in her book. They are so easy and you may never buy them again.
I’m going to try Yvette’s mom’s recipe soon. I’m convinced after our brunch at her house and everyone was talking about it.
First, your barbacoa looks wonderful. I’ve eaten (probably too) much of it in my life And cooked quite a few batches too. Your slow cooker is fine — and is what mom & pop Mexican joints use. The secret (and you’re not going to like this) is to cook it in its fat. Period. — If you want to mimic that without going too overboard on the fat, use chuck tender. Or, use a top sirloin (with cap left on) and cook low and slow. — Barbacoa tacos here are typically served on soft warm corn tortillas with sides of chopped cilantro and diced onions. Heaven.
Thanks for this comment Adam. I’m very glad to hear that I “done good”. I was hoping someone familiar with the dish would comment. I’m not afraid of that “fat” tip. I eat pretty healthy most of the time.
Ummmmmm barbacoa isn’t chuck meant or any rosy AT ALL!!! It’s one thing and one thing ONLY otherwise you’re just making roast tacos!! Barbacoa is COW CHEEK THATS IT!!
Thanks for your note Real Mexica. I appreciate knowing that. I’ve seen so many shows on the television on authentic ways to make it. Even the experts have so many different opinions. But after watching those shows I know for sure that my recipe is not authentic Mexican barbacoa. And I was under the impression that many make it with lamb.
Very interesting and thanks for the information. I don’t believe I’ve ever heard of Barbacoa. Wish I was a friend of Miguel’s.
Happy Halloween,
Sam
🙂 He’s a great neighbor Sam.
This looks like a delicious way to serve slow cooked beef. Thanks for the introduction to barbacoa!
You’re welcome Holly. Always nice to hear from you.
Sounds delicious and I love the little history you provided. Great job Lea Ann 🙂
Happy Blogging!
Happy Valley Chow
Thanks Eric!
That reminds me of beef tacos from our favorite food truck but yours is plated a lot prettier;)
I wish I had a beef taco truck in our neighborhood. ::::pout