This Slow Cooker Barbacoa is a tasty treat that’s super easy to make. Just toss some beef, spices, and a little liquid into your slow cooker, and let it do the magic!
I love how it fills my kitchen with a wonderful aroma while cooking. Plus, it’s perfect for tacos or burritos. You might want to keep some extra tortillas handy! 🌮
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for slow cooking as it becomes tender and flavorful. If you’re looking for a leaner option, you can try brisket instead, though it may not be as tender.
Dried Chilies: Guajillo and ancho chilies bring great flavor and a touch of heat. If you can’t find these, try chipotle peppers for a smoky twist or use red pepper flakes for quick heat.
Apple Cider Vinegar: This adds tanginess. White vinegar or lime juice are good alternatives if you need a substitute.
Spices: Cumin and oregano are key here. If you don’t have dried oregano, Italian seasoning can work in a pinch. Smoked paprika gives depth, but regular paprika will also do.
Cilantro: Fresh cilantro adds brightness to the dish. If you’re not a fan, consider using green onions or parsley instead.
How Can I Make Sure the Beef Is Tender?
The secret to tender beef lies in the slow cooking process. The long, low heat helps break down tough fibers, resulting in perfectly shredded meat. Follow these tips:
- Brown the beef before cooking for extra flavor. It’s tempting to skip, but it really adds depth.
- Cooking on low is best. Set it for 8-10 hours to let the flavors deepen.
- Keep the lid closed during cooking; it helps maintain moisture and heat.
Be patient, and you’ll be rewarded with melt-in-your-mouth barbacoa!
Slow Cooker Barbacoa
Ingredients You’ll Need:
- 3 to 4 pounds beef chuck roast, trimmed and cut into large chunks
- 3 dried guajillo chilies, seeds removed and stems trimmed
- 2 dried ancho chilies, seeds removed and stems trimmed
- 3 cloves garlic
- 1 small white onion, quartered
- 1/4 cup apple cider vinegar
- 1/4 cup beef broth (or water)
- 1 tablespoon lime juice
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons smoked paprika
- 1 teaspoon ground black pepper
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground cloves
- 2 bay leaves
- 2 tablespoons vegetable oil
- Fresh cilantro, chopped for garnish
- Chopped red onion for garnish
- Corn or flour tortillas, for serving
How Much Time Will You Need?
This delicious Slow Cooker Barbacoa takes about 15 minutes of prep time and 8 to 10 hours to cook on low (or 4 to 5 hours on high). Perfect for planning a meal ahead or an easy game day feast!
Step-by-Step Instructions:
1. Prepare the Chilies:
Start by placing the dried guajillo and ancho chilies in a bowl and covering them with hot water. Let them soak for about 15 minutes until they’re nice and soft.
2. Make the Sauce:
Once the chilies are softened, drain them and place them in a blender. Add garlic, quartered onion, apple cider vinegar, beef broth, lime juice, cumin, oregano, smoked paprika, black pepper, salt, and ground cloves. Blend everything until it’s smooth. If the sauce is too thick, add a little more liquid to get the perfect consistency.
3. Brown the Beef:
In a large skillet, heat the vegetable oil over medium-high heat. Brown the beef chunks on all sides, cooking for about 2 to 3 minutes per side. This step is optional but adds a lot of flavor!
4. Add to Slow Cooker:
Transfer the browned beef to your slow cooker. Pour the blended chili sauce over the meat. Finally, toss in the bay leaves.
5. Cook:
Cover the slow cooker and let it do its magic! Cook on low for 8 to 10 hours or on high for 4 to 5 hours. You’ll know it’s ready when the beef is super tender and shreddable.
6. Shred the Beef:
Once cooked, carefully remove the beef from the slow cooker and shred it using two forks. Return the shredded meat back to the slow cooker and give it a gentle stir to soak up all that delicious sauce.
7. Serve:
It’s time to enjoy! Spoon the barbacoa into warm tortillas and top with chopped cilantro and diced red onion. Serve with lime wedges for a burst of extra flavor!
Enjoy your flavorful, melt-in-your-mouth Slow Cooker Barbacoa tacos! 🌮
Can I Use Different Cuts of Beef?
Yes! While beef chuck roast is ideal for its tenderness, brisket or even short ribs can work as well. Just be mindful of the cooking times as different cuts may require adjustments.
What if I Can’t Find Dried Chilies?
No worries! If you can’t find dried guajillo or ancho chilies, you can substitute them with a combination of chipotle peppers in adobo sauce for smokiness or use red pepper flakes for heat. Adjust the amount to taste.
Can I Make This Recipe in an Instant Pot?
Absolutely! To make barbacoa in an Instant Pot, use the same ingredients and sear the meat using the sauté function. Then, pressure cook on high for about 60 minutes, allowing for a natural pressure release.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, and consider adding a splash of beef broth to keep it moist when reheating!
