Slow Cooker Barbacoa Beef Recipe
Slow Cooker Barbacoa Beef is a versatile dish you can incorporate in a lot of other Mexican favorites! This Chipotle Copycat Recipe makes a tender and juicy dish for everyone to enjoy!
Servings 6 servings
- 3 pounds beef brisket or chuck roast - trimmed of extra fat and cut into 2-inch chunks
- 1/2 cup beef broth
- 2 medium Chipotle chiles in adobo sauce add more if preferred
- 6 cloves garlic minced
- 1 tablespoon onion powder
- 1 tablespoon apple cider vinegar
- Juice of 1 lime
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 tablespoon cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 2 whole bay leaf
Add all the ingredients, except beef and bay leaves to a blender and puree until the mixture is smooth.
Add the beef chunks to the slow cooker. If you have time, for extra flavor, you can saute them in a pan and after that transfer to the slow cooker.
Pour the pureed mixture on top of the beef and add the bay leaves.
Cook for about 4-6 hours on HIGH or for about 8-10 hours on LOW. The beef is very tender and falls apart when shredded with a fork.
Remove the bay leaves and discard.
Shred the meat using two forks into the cooking juices. Let the beef absorb some of the juices for about 30 more minutes before serving.
Use a slotted spoon or tongs to serve.
Calories: 377kcal | Carbohydrates: 3g | Protein: 47g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 140mg | Sodium: 709mg | Potassium: 806mg | Fiber: 1g | Sugar: 0g | Vitamin A: 465IU | Vitamin C: 0.2mg | Calcium: 38mg | Iron: 5.6mg