Easy Barbacoa Recipe
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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.
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
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
Add chuck roast to the insert of the slow cooker.
Stir together beef broth, apple cider vinegar, garlic, chilis, adobo sauce, cumin, chili powder, oregano, and salt. Pour into the slow cooker.
Cook on low setting for 8 hours.
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.
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!
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
Here’s my Easy Barbacoa recipe. I think you are going to make this again and again!
Easy Barbacoa Recipe
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
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
This looks spicy what do you recommend to make it on the mild side
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.
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!
These sound awesome. Great for a cindo de Mayo fiesta. Thanks for sharing.
Wishes for tasty dishes,
Linda
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!
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
Can u make this in a pressure cooker.
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 $$$!
Absolutely delicious. Good kick. My son, who loves spicy food, was in heaven. We had it with your broccoli slaw on the side.
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!