Easy Slow Cooker Barbacoa
This stress-free slow cooker barbacoa can be used in so many delicious ways: tacos, burritos, enchiladas -- you can even serve it over rice for an instant meal. So good!
- Prep time
- 15 min
- Cook time
- 4 hr
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lb. chuck roast
- 3 chipotles in adobo
- 1 tablespoon adobo sauce
- 1 onion
- 5 cloves garlic
- 2 limes
- 2 teaspoons cumin
- 1 tablespoon Mexican oregano
- 2 teaspoons salt
- freshly cracked black pepper
- splash of water
- 12-16 corn tortillas
- 1 cup pickled onions
- freshly chopped cilantro
Instructions
- 1
Trim off any excess bits of fat from the meat and cut into 2-3 inch chunks.
- 2
Add the meat to the slow cooker along with: 3 minced chipotles in adobo, 1 tablespoon adobo sauce, 1 chopped onion, 5 minced garlic cloves, 2 teaspoons cumin, 1 tablespoon Mexican oregano, 2 teaspoons salt, freshly cracked pepper, the juice of 2 limes, and a splash of water.
- 3
Give everything a quick stir and cook in the slow cooker on low for 6-8 hours or on high for 4 hours. When the beef pieces are fully cooked inside and fork tender they are done.
- 4
Use two forks or a spatula to shred the beef.
- 5
Let the shredded beef cook in the juices for an additional 10-15 minutes (this is the most important part!). You can also taste for seasoning at this point. I added another generous pinch of salt to this batch.
- 6
Once the beef has stewed in its own juices it is ready to be served. For a simple barbacoa taco, serve the beef in a warm corn tortilla with pickled onions and freshly chopped cilantro.
- 7
Store leftovers in their juices in an airtight container in the fridge.