Easy Barbacoa Recipe

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5 from 17 votes
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The Best Barbacoa recipe! Tender, deliciously seasoned beef cooked low and slow in the slow cooker. Perfect for tacos, burritos, and salads.

Photograph of barbacoa beef on a tortilla.

One of my favorite things to order when we happen to be in an area where we can visit a certain restaurant has always been their barbacoa. It always makes for a meal that is out of this world. But, even though restaurant barbacoa may be readily available in most areas, they are few and far between in my neck of the woods. I’d have to drive about 40 miles to the nearest one. I have to say, my easy homemade barbacoa rivals that restaurant favorite! I hope you enjoy it, too!

Barbacoa Beef Recipe

Making this tender, delicious barbacoa beef in the slow cooker is so easy and so incredibly delicious!

Ingredients

Photograph of recipe ingredients for how to make barbacoa.

To make this recipe, you’ll need the following ingredients.

  • Beef – I prefer to use a chuck roast for this recipe. It becomes incredibly tender and flavorful in this recipe. Note that you can just place the whole chuck roast into the slow cooker without cubing, or cube it if you prefer.
  • Beef broth – Adds moisture to the beef as it cooks.
  • Apple cider vinegar – Helps to balance the recipe.
  • Garlic – You can use fresh garlic that has been finely chopped, or you can use Stone House Seasoning in place of the garlic and salt in the recipe.
  • Chipotle chilis – You’ll use canned chipotle chilis that are canned in adobo sauce. Remove the chilis from the sauce and chop them to use in the recipe. 
  • Adobo sauce – You will also use a portion of the adobo sauce from the canned chipotle chilis. This adds incredible flavor to the recipe.
  • Seasonings: Cumin, Chili powder, and Salt – Adds depth of flavor to the recipe. In place of the salt and garlic, use Stone House Seasoning.
  • Optional toppings: Red Onion, Cilantro, and Lime

How to Make Barbacoa Beef

Photograph of beef ready to be cooked.

Add chuck roast to the insert of the slow cooker.

Photograph of seasonings to be added to beef for barbacoa.

Stir together beef broth, apple cider vinegar, garlic, chilis, adobo sauce, cumin, chili powder, oregano, and salt. Pour into the slow cooker.

Beef with sauce in a pot ready to cook.

Cook on low setting for 8 hours.

Photograph of barbacoa beef shredded in a pot with two forks.

Shred the barbacoa beef in the slow cooker using two forks. It absorbs even more of the delicious barbacoa sauce as it is in the slow cooker.

Barbacoa on a platter with cilantro, lime slices, and two forks.

Use a pair of tongs or a fork to easily serve the barbacoa with a drizzle of additional sauce.

How to Serve Barbacoa Beef

Barbacoa beef is delicious in tacos, burritos, enchiladas, soups, and salads. That spicy kick is unmistakably delicious!

Barbacoa on soft tortilla with lime, cilantro and red onion.

We especially love to toast tortillas and then pile on our barbacoa with our favorite toppings of red onion and additional cilantro.

Served with a side of salsa and a fresh squeeze of lime, it is a meal my whole family loves!

Storage Tips

To make ahead, prepare it according to the recipe instructions. Store in an airtight container in the refrigerator for up to 5 days.

To freeze, store in an airtight, freezer-safe container in the freezer for up to 3 months.

Other Favorite Beef Recipes

Pot Roast Recipe

Beef Stroganoff Recipe

Swedish Meatballs

Here’s my Easy Barbacoa recipe. I think you are going to make this again and again!

Easy Barbacoa Recipe

5 from 17 votes
The Best Barbacoa recipe! Tender, deliciously seasoned beef cooked low and slow in the slow cooker. Perfect for tacos, burritos, and salads.
Prep Time: 5 minutes
Cook Time: 8 hours
Total Time: 8 hours 5 minutes
Servings: 6

Equipment

Ingredients

  • 1 (4-5 pound) chuck roast
  • 1/2 cup beef stock or broth
  • 2 tablespoons apple cider vinegar
  • 4 cloves garlic, finely chopped
  • 2-3 chipotle chilis in adobo sauce, chopped
  • 2 tablespoons adobo sauce
  • 3 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 1 teaspoon kosher salt

Optional Toppings:

  • red onion
  • cilantro
  • lime

Instructions 

  • Add chuck roast to the insert of slow cooker. In a 2 cup measuring cup stir together beef broth, apple cider vinegar, garlic, chilis, adobo sauce, cumin, chili powder, oregano and salt. Pour into slow cooker and cook on low setting for 8 hours.
  • Shred beef in the slow cooker using two forks. Serve barbacoa with a drizzle of additional sauce.
  • Store in an airtight container for up to a week in the refrigerator or in the freezer for a few months.

Notes

To make ahead, prepare it according to the recipe instructions. Store in an airtight container in the refrigerator for up to 5 days.
To freeze, store in an airtight, freezer-safe container in the freezer for up to 3 months.

Video

Nutrition

Calories: 356kcal | Carbohydrates: 2g | Protein: 51g | Fat: 15g | Cholesterol: 153mg | Sodium: 343mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

5 from 17 votes (1 rating without comment)

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Recipe Review




53 Comments

  1. Maurita says:

    This looks spicy what do you recommend to make it on the mild side

  2. Barbara Owen says:

    Would you be so kind as to recommend a slow cooker. I want to get the right one. My family is small; but there are times when I may want to cook for 8-10. I don’t want to purchase one that isn’t satisfactory.

  3. Kathryn Heatherly says:

    I really love your recipes and your website! It’s such an inspiration for this Southern gal who has lived in Washington state now for many years. I’m eager to try the barbacoa, but wonder how you and others may rate the spicy index of the dish? Mild? Moderate? We enjoy more mild than moderate, so hope someone can clarify!

  4. Linda says:

    5 stars
    These sound awesome. Great for a cindo de Mayo fiesta. Thanks for sharing.

    Wishes for tasty dishes,
    Linda

  5. Leigh says:

    5 stars
    Robyn – I absolutely LOVE your Easy Barbacoa recipe!
    I made it a couple of weeks ago and my husband just couldn’t stop bragging on it! He asked right then if I’d add it to my menu plan rotation. I have it in the slow cooker as we speak for tonight’s supper!
    I really appreciate how simple it is to make, yet it is melt-in-your mouth delicious!
    Thank you for this wonderful recipe!

  6. Esmeralda says:

    I’m sorry that is not barbacoa that is shredded beef barbacoa is beef cheeks or a beef tongue also cooked in the slow cooker or in the oven the texture is totally different

  7. Jovanna lacava says:

    Can u make this in a pressure cooker.

  8. Lindy says:

    5 stars
    I was looking for something to feed a crowd and this fits the bill perfectly! There is no way we were going to get the hot grill going in August in Texas at NOON, and I was about to give up and have it catered in but this is perfect! Thanks for saving us $$$!

  9. Jennifer says:

    5 stars
    Absolutely delicious. Good kick. My son, who loves spicy food, was in heaven. We had it with your broccoli slaw on the side.

  10. Jocelyn says:

    5 stars
    This is absolutely delicious! I made a couple minor changes to the recipe, like searing the roast on the stove before adding it to the slow cooker. (I read somewhere that this deepens the flavor of the meat while it cooks. I don’t know if this is true or not. Maybe I just made more work for myself!) I also added a dash of cloves to the sauce. Finally, after I shredded the beef, I added 2 T lime juice. My daughter asked for the leftovers in her lunch tomorrow, which I take as a ringing endorsement. Thank you!