Your slow cooker turns making Beef Barbacoa a breeze. And a delicious one at that.

Slow Cooker Barbacoa

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 10


  • 6 cloves garlic unpeeled
  • 1/4 Cup ancho chile powder
  • 1/4 Cup Chimayo chile powder
  • 1 teaspoon cumin
  • 1 teaspoon black pepper
  • 3 Tablespoon cider vinegar
  • 1/2 Cup water
  • salt to taste
  • 3 pound chuck roast
  • To serve fine chopped sweet onion, chopped cilantro, avocado or guacamole, cotija cheese and lime wedges for squeezing.


  1. In a food processor, chop the garlic cloves. Add the chile powders, cumin, black pepper, vinegar, salt and 1/2 cup water until blended.
  2. Place the meat in a large crock pot. With a spatula, scrape the chile mixture out of the food processor and spread it on the top of the meat. Add 1/4 cup of water to the bottom of the crock pot, 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 with two forks.
  3. Degrease the cooking broth and boil it down in a saucepan to concentrate the flavors. Ladle it over the meat and then build your tacos.