This Crockpot Barbacoa Beef is a game-changer—easy to make, super tender, and great for tacos, salads, burritos, and more.
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What is Barbacoa?
Barbacoa is a traditional Mexican dish that typically involves slow-cooking beef, goat, or lamb with dried chilies and spices until the meat is incredibly tender and flavorful.
The beef barbacoa recipe is known for its rich, smoky taste and is often used as a filling for tacos, enchiladas, burritos, and other Mexican cuisine staples. The slow-cooking method allows the meat to absorb the spices fully, resulting in a delicious meal.
Reasons to Love This Barbacoa Beef
- Ideal for both immediate meals and meal prep, this slow cooker Barbacoa Beef is convenient.
- Enjoy this dish right away or freeze portions for later, making dinner planning easier and more delicious.
- Crockpot Barbacoa Beef is versatile and you can use it in Barbacoa Beef Bowls, Mexican rice, refried beans, or a corn-tomato avocado salad. You can also make taco salad or barbacoa tacos with cilantro and onions in corn tortillas.
Recipe Ingredients
- Ground Cumin: Earthy and warm, cumin adds a complex, nutty flavor.
- Dried Ancho Chilies: Smoky and slightly sweet, these chilies add depth and mild heat.
- Ground Coriander: Provides a lemony, citrusy flavor that brightens and balances the smoky and savory notes.
See the recipe card for full information on ingredients and quantities.
Variations
- Topping Options: Fresh cilantro adds a burst of flavor and color, while shredded lettuce provides a satisfying crunch. Avocado slices or a dollop of guacamole add creamy richness, and a squeeze of lime juice brightens the dish.
- Beef Variation: For a delightful variation on the traditional Crockpot Barbacoa Beef, consider using beef cheeks instead of the beef chuck roast. Beef cheeks are rich in collagen, which breaks down during slow cooking to create exceptionally tender and flavorful meat.
How to Make Crockpot Barbacoa Beef
Step #1: Set a sauté pan over medium heat and add the chilies and garlic. Toast until fragrant, about 5 minutes. Add 1 ½ cups broth to the pan and turn off the heat. Let the chilies soak and the broth cool for 10 minutes. Transfer to the bowl of a blender along with the oregano, cumin, coriander, and salt. Purée.
Step #2: Return the pan to the stove, add 2 tablespoons of vegetable oil, and set over medium-high heat. Once the oil is shimmering, place the chuck roast in the pan and sear for 1 minute on each side. Remove from pan and place in the crock of a slow cooker.
Step #3: Add the sliced onion to the hot pan and sauté until golden, 8-10 minutes. Add the extra ½ cup of chicken broth to the pan and use a wooden spoon to scrape up any brown bits stuck to the bottom. Transfer the onions to the slow cooker.
Step #4: Pour the puréed chili pepper mixture on top of the beef and onions. Set the slow cooker to low and cook for 8-10 hours, until fork tender.
Step #5: Remove the beef from the cooker and shred beef with a fork. Skim the fat from the liquid in the slow cooker and discard, then toss the remaining juices with the shredded meat.
Expert Tips
- Bloom the Spices: Before blending, lightly toast the dried oregano, cumin, and coriander in a dry pan. This will release their essential oils and enhance their flavors.
- Soak Chilies Thoroughly: Ensure the dried chilies are well-soaked and soft before blending. This will create a smoother purée and better incorporate the flavors into the beef.
- Sear Properly: Make sure the chuck roast is patted dry before searing. A dry surface will result in a better crust, adding depth and flavor to the final dish.
Frequently Asked Questions
Yes, you can use a skillet instead of a sauté pan for this dish. Ensure it’s large enough to hold the ingredients for even cooking.
If you don’t want the kick of the chipotle peppers, simply use chili powder instead. This will provide a milder flavor.
Yes, use the sauté function for searing and follow the recipe, then cook on high pressure for about 60 minutes, followed by natural release.
Storage Info
To store Crockpot Barbacoa Beef, place leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, use a freezer-safe container, and it will stay good for up to 3 months.
To reheat, thaw in the refrigerator overnight if frozen, then warm in a saucepan over medium heat or in a microwave-safe dish, adding a splash of broth or water to keep it moist.
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Crockpot Barbacoa Beef Recipe
Ingredients
- 3 dried ancho chilies - seeded, stemmed, and torn into pieces
- 2 dried chipotle chilies - seeded, stemmed, and torn into pieces
- 3 cloves garlic - peeled and smashed
- 2 cups chicken broth - divided
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 4 pounds chuck roast
- 1 white onion - sliced
Instructions
- Set a sauté pan over medium heat and add the chilies and garlic. Toast until fragrant, about 5 minutes. Add 1 ½ cups broth to the pan and turn off the heat. Let the chilies soak and the broth cool for 10 minutes. Transfer to the bowl of a blender along with the oregano, cumin, coriander, and salt. Purée.
- Return the pan to the stove, add 2 tablespoons of vegetable oil, and set over medium-high heat. Once the oil is shimmering, place the chuck roast in the pan and sear for 1 minute on each side. Remove from pan and place in the crock of a slow cooker.
- Add the sliced onion to the hot pan and sauté until golden, 8-10 minutes. Add the extra ½ cup of chicken broth to the pan and use a wooden spoon to scrape up any brown bits stuck to the bottom. Transfer the onions to the slow cooker.
- Pour the puréed chili pepper mixture on top of the beef and onions. Set the slow cooker to low and cook for 8-10 hours, until fork tender.
- Remove the beef from the cooker and shred beef with a fork. Skim the fat from the liquid in the slow cooker and discard, then toss the remaining juices with the shredded meat.
NOTES
Nutrition
I’ll be making this for every party from now on, it was a huge crowd-pleaser!
This recipe was easy and flavorful. There was just enough chili flavor without being too spicy. My chipotles were old and not pliable but I managed to get the seeds out without crumbling the rest of the pepper to dust. As I was struggling with the chipotles, it dawned on me to try soaking the crackly chiles in a little hot water before working with them next time I make this Barbacoa Beef. And yes, there will be a next time for this recipe. Thank you! This recipe will be added to my monthly line-up.
Thank you so much for sharing this recipe. I made it for dinner last night, and it was delicious. I am very excited to eat the leftovers for the next couple days. I am lazy, so I used canned chipotles instead of the dried peppers and it still turned out very good. Also I let it cook in my crockpot for 12 hours (I work long days and my crockpot doesn’t have a timer) and it was still very tender, not dry.