Outta Sight Slow Cooker Beef Barbacoa (Tacos & Beyond!)

Craving melt-in-your-mouth beef barbacoa? This slow cooker recipe's got you covered! Authentic Mexican flavour, easy prep, and perfect for tacos. Get the recipe!

Outta Sight Beef Barbacoa: Slow Cooker Perfection!

Recipe Introduction

Quick Hook

Ever find yourself dreaming of the beef barbacoa you get at that amazing taco truck? Honestly, me too! But what if I told you could make something even better right at home? This Crockpot Barbacoa recipe is gonna blow your mind!

Brief Overview

Barbacoa is traditionally slow-cooked meat, often from mexico, known for its incredible tenderness and rich flavor. this recipe is super simple and only requires about 25 minutes of prep before letting the slow cooker work its magic.

This recipe will yield 6-8 servings of delicious mexican shredded beef .

Main Benefits

Beef barbacoa is packed with protein, and this slow cooker version is surprisingly healthy. it's the perfect main course for a casual get-together with friends, a cinco de mayo fiesta, or just a weeknight dinner when you want something special.

What sets this barbacoa recipe apart is the depth of flavor – the combination of smoky chipotles, earthy spices, and tangy lime creates a truly unforgettable culinary experience.

Outta Sight Slow Cooker Beef Barbacoa (Tacos & Beyond!) Recipe Card

Outta Sight Beef Barbacoa: Slow Cooker Perfection! Recipe Card
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Preparation time:

25 Mins
Cooking time:

08 Hrs
Servings:
🍽️
6-8 servings

⚖️ Ingredients:

  • 3 lbs (1.36 kg) beef chuck roast, trimmed of excess fat
  • 2 tablespoons olive oil
  • 1 large onion, chopped (approx. 1 cup)
  • 4 cloves garlic, minced
  • 2 dried guajillo peppers, stemmed and seeded (or 2 tablespoons chili powder as a substitute)
  • 2 dried chipotle peppers in adobo sauce, chopped (plus 1-2 tablespoons of the adobo sauce)
  • 1 (14.5 oz) can diced tomatoes, undrained (approx. 411g)
  • 1/2 cup beef broth (120ml)
  • 1/4 cup apple cider vinegar (60ml)
  • Juice of 1 lime
  • 2 tablespoons Worcestershire sauce (30ml)
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cloves
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 2 bay leaves
  • Fresh cilantro, chopped (optional)
  • Diced white onion (optional)
  • Lime wedges (optional)
  • Salsa (optional)
  • Your favorite taco toppings! (optional)

🥄 Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Sear the beef roast on all sides until browned.
  2. Remove the beef from the skillet and set aside. Add the chopped onion and garlic to the skillet and sauté until softened.
  3. Briefly toast the guajillo peppers in the skillet (if using) to enhance their flavour. Then, rehydrate them in hot water for about 10-15 minutes until softened. Blend them into a paste with a bit of the rehydrating liquid. If using chili powder, skip this step.
  4. In the slow cooker, combine the sautéed onions and garlic, guajillo pepper paste (or chili powder), chipotle peppers in adobo (and sauce), diced tomatoes, beef broth, apple cider vinegar, lime juice, Worcestershire sauce, cumin, oregano, smoked paprika, cloves, salt, and pepper. Give it a good stir.
  5. Place the seared beef roast into the slow cooker, ensuring it's mostly submerged in the sauce. Nestle in the bay leaves.
  6. Cover and cook on low for 8 hours or on high for 4 hours, or until the beef is easily shredded with a fork.
  7. Remove the beef roast from the slow cooker and shred it with two forks.
  8. Return the shredded beef to the slow cooker and stir to coat in the sauce. Let it sit for another 15-30 minutes to absorb all that deliciousness.
  9. Serve the barbacoa in tacos, burritos, salads, or on nachos. Garnish with fresh cilantro, diced onion, lime wedges, and your favorite toppings.

Outta Sight Slow Cooker Beef Barbacoa (Tacos & Beyond!)

Let's dive into this amazing recipe. this recipe is inspired by allrecipes . i've tweaked it a bit to make it even easier and more flavorful.

Think tender, fall-apart beef barbacoa slow cooker , perfect for everything from tacos to burrito bowls. i've got a secret ingredient that will take this recipe to the next level.

But first, let's talk about the beef.

What makes this recipe special? well, for starters, it's ridiculously easy. the slow cooker does all the work. that means you can spend less time in the kitchen and more time enjoying the incredible flavor.

Plus, it's super versatile. you can use this slow cooker barbacoa in so many different ways. barbacoa tacos are just the beginning.

Level Up Your Taco Night . Have you ever browned the beef before tossing it in a slow cooker? Trust me. Don't skip this!

Okay, let's dive into what you'll need to make some seriously amazing beef barbacoa ! this isn't your average tuesday night dinner, but honestly, it's easier than you think.

Especially when you're using a crockpot barbacoa method!

Ingredients & Equipment

Main Ingredients

  • Beef Chuck Roast: You need 3 lbs (1.36 kg) . Look for a roast with good marbling. That fat is flavor!
  • Olive Oil: 2 tablespoons. Any kind works.
  • Onion: 1 large , chopped. About 1 cup .
  • Garlic: 4 cloves , minced. Fresh is best!
  • Dried Guajillo Peppers: 2 , stemmed and seeded, OR 2 tablespoons chili powder.
  • Chipotle Peppers in Adobo: 2 , chopped. Plus 1-2 tablespoons adobo sauce. The sauce adds smokiness.
  • Diced Tomatoes: 1 (14.5 oz) can , undrained. That is about 411g.
  • Beef Broth: 1/2 cup (120ml) . Low sodium is good, so you control the salt.
  • Apple Cider Vinegar: 1/4 cup (60ml) . Adds a tang.
  • Lime Juice: From 1 lime . Fresh is always better.
  • Worcestershire Sauce: 2 tablespoons (30ml) . Umami bomb!
  • Spices: 1 tablespoon cumin, 1 tablespoon oregano, 1 teaspoon smoked paprika, 1/2 teaspoon cloves, 1 teaspoon salt, 1/2 teaspoon pepper.
  • Bay Leaves: 2 . Don’t forget to remove them before serving!

Making beef barbacoa slow cooker style is all about layering those ingredients. Getting the quality right makes all the difference. Honestly, the beef is key.

Seasoning Notes

Forget boring mexican shredded beef ! cumin and oregano are your base here. but smoked paprika? game changer! the cloves add warmth.

Experiment with a tiny pinch of cinnamon. trust me on this. no guajillo peppers? chili powder works, but try to find the guajillos.

The flavor is deeper. if you are looking for a flavorful alternative to the traditional preparation method, consider barbacoa tacos !

Equipment Needed

  • Slow Cooker: A 6-quart or larger barbacoa slow cooker is perfect.
  • Large Skillet: For searing the beef. Adds crazy flavor.
  • Tongs: For turning the beef.
  • Measuring Cups & Spoons: For accuracy.
  • Chef's Knife & Cutting Board: Obvious, right?

Don't have a skillet? a dutch oven works too. no slow cooker? you can even make beef barbacoa in the oven, low and slow.

Honestly, that's how my grandma used to do it! think barbacoa recipe passed down.

Making delicious Tacos Crockpot recipes is all about using the right tools for the job.

Outta Sight Slow Cooker Beef Barbacoa (Tacos &amp Beyond!) presentation

Okay, let's dive into making some seriously delicious beef barbacoa . honestly, this crockpot barbacoa is one of my go-to recipes when i want something flavorful and easy.

Picture this: tender, mexican shredded beef that melts in your mouth. oh my gosh, this is good stuff. i even served this at a friends birthday party, and let me tell you it was a hit.

I have made this slow cooker barbacoa so many times, i feel like a pro now.

Cooking Method: Low and Slow

We're going to use the slow cooker method. why? because it's foolproof! this barbacoa slow cooker recipe practically cooks itself.

Plus, it gives the beef time to become incredibly tender and soak up all those amazing flavors. trust me, you won't regret it.

Prep Steps: Let's Get Organized

  • Essential mise en place: Chop 1 large onion, mince 4 cloves garlic. Measure out all your spices. Makes life easier, you know?
  • Time-saving organization tips: I like to prep everything the night before. This is what I do, and it saves me a lot of time.
  • Safety reminders: Be careful when searing the beef! Hot oil and all that. And always wash your hands after handling raw meat.

Step-by-Step Process: Easy Peasy!

  1. Sear the beef: Heat 2 tablespoons of olive oil. Brown all sides of your 3 lbs beef chuck roast.
  2. Sauté aromatics: Add that chopped onion and minced garlic. Sauté until soft.
  3. Assemble the sauce: In your slow cooker, add the onion, garlic, 2 chopped chipotle peppers in adobo, 1 (14.5 oz) can of diced tomatoes, 1/2 cup beef broth, 1/4 cup apple cider vinegar, lime juice from 1 lime, 2 tablespoons Worcestershire sauce, 1 tablespoon cumin, 1 tablespoon oregano, 1 teaspoon smoked paprika, 1/2 teaspoon cloves, 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 bay leaves. If using the guajillos, be sure to blend them into a paste and add them here too.
  4. Add the beef: Nestle the seared beef in the sauce.
  5. Slow cook: Cook on LOW for 8 hours or HIGH for 4 hours .

Pro Tips: Secrets Revealed

  • Don't skip the searing! It adds so much flavor to the Beef Barbacoa Slow Cooker .
  • Common mistake: Overcooking. You want the beef to shred easily, but not be mushy.
  • Make-ahead option: You can make the Barbacoa Recipe a day or two in advance. Just store it in the fridge.

This tacos crockpot recipe is going to blow your mind. serve it up in some warm tortillas for amazing barbacoa tacos .

Honestly, you'll never want to make barbacoa any other way again. i was in shock! this beef barbacoa will make you wish you discovered it sooner.

Right then, let's dive deeper into this amazing beef barbacoa recipe. i mean, seriously, outta sight slow cooker beef barbacoa , it's a game-changer.

Let's chat about some key things you might wanna know!

Recipe Notes Deconstructed

I want to give you all my insight into some important notes before you jump into make it!

Serving It Up Right

Okay, so you've got this amazing, tender Mexican Shredded Beef ready to go. But what do you do with it? The possibilities are endless.

For plating, think vibrant. a sprinkle of fresh cilantro, a few thin slices of red onion. serve it family-style, so everyone can dig in.

We're talking barbacoa tacos , duh. corn or flour tortillas are both awesome.

Complementary sides? some mexican rice and refried beans. a crisp, cold mexican beer (or a margarita!) is a must. honestly, sometimes i just eat it straight out of the barbacoa slow cooker .

Don't judge.

Storage Secrets Revealed

Listen, if you're lucky enough to have leftovers of this beef barbacoa , you wanna store it right. Refrigerate it in an airtight container for up to 3-4 days. Easy peasy.

Freezing? Totally doable! Let it cool completely first. Then, portion it into freezer bags. It’ll keep for about 2-3 months.

Reheating is a breeze. microwave it, heat it in a skillet, or even throw it back in the slow cooker.

Add a splash of beef broth if it seems dry. the goal is to preserve that "just cooked" taste. the crockpot barbacoa is the gift that keeps on giving.

Tweaks and Twists

Let's talk variations!

Want a lighter version? Skip the searing step and trim as much fat as you can from the beef.

If you're watching your carbs, serve it in lettuce wraps instead of tortillas. Boom, keto-friendly Barbacoa Recipe .

Seasonal swaps? In the fall, try adding a pinch of ground cinnamon or cloves for a warm, cozy flavor.

Nutrition Lowdown

I'm no nutritionist, but here's the gist. this beef barbacoa slow cooker is packed with protein. it’s got a decent amount of fat.

The carbohydrates are relatively low, especially if you skip the tortillas.

Beef provides iron and other essential nutrients. But remember, it's also high in sodium. So, go easy on the salt!

The Slow Cooker Barbacoa has amazing health benefits, but everything in moderation!

Honestly, making this beef barbacoa is a total win. Don’t be intimidated. Just go for it! And be sure to share those Tacos Crockpot with the people you love. You've got this!

Beef Barbacoa Slow Cooker: Ultimate Flavor Fiesta!

Frequently Asked Questions

What cut of beef is best for making beef barbacoa?

Chuck roast is the go-to choice for beef barbacoa. It's got great marbling, which means it becomes incredibly tender and flavourful during the long slow cooking process, like a Sunday roast at your nan's, but with a Mexican twist! The fat renders down and keeps the meat moist and delicious.

Can I make beef barbacoa without dried peppers? What's a good substitute?

Absolutely! If you can't find dried guajillo or chipotle peppers, or you just haven't got any knocking about in the cupboard, chili powder is a perfectly acceptable substitute. Use about 2 tablespoons of chili powder in place of the guajillo peppers and don't skimp on the chipotle peppers in adobo sauce, they bring a lot of depth.

How long does leftover beef barbacoa last, and how should I store it?

Leftover beef barbacoa will keep in the fridge for 3-4 days in an airtight container. You can also freeze it for up to 2-3 months. When reheating, add a splash of beef broth or water to keep it moist, nobody wants dry barbacoa!

Is beef barbacoa healthy? What are the nutritional considerations?

Like any rich dish, moderation is key! Beef barbacoa is a good source of protein and iron, but it can also be high in fat and sodium. Using leaner cuts of beef, trimming excess fat, and controlling the amount of salt you add can help make it a healthier option. Serve with plenty of fresh veggies for a balanced meal, like a salad or tasty slaw on your tacos.

My beef barbacoa is too spicy! How can I tone it down?

Oops, got a bit carried away with the chillies, have we? Don't worry, easy fix! Stir in a dollop of sour cream or Greek yogurt, or a squeeze of lime juice to help neutralise the heat. Serving it with cooling toppings like avocado or fresh cilantro can also help balance the spice, like a good curry should be served with cooling raita.

Can I cook this beef barbacoa in an Instant Pot instead of a slow cooker?

You bet! Sear the beef using the Instant Pot's sauté function, then add all the other ingredients. Cook on high pressure for 60-75 minutes, followed by a natural pressure release for about 15 minutes. Then, manually release any remaining pressure. Shred the beef and return it to the sauce, same as the slow cooker method. Just be sure to adjust the liquid levels as needed for your Instant Pot model, you don't want a "burn" error like something out of a futuristic sci-fi film!


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