Description
This Slow Cooker Barbacoa recipe is a delicious and easy way to make tender, flavorful shredded beef. Perfect for tacos, burritos, or bowls, this Mexican-inspired dish is sure to become a family favorite.
Ingredients
Scale
Beef:
- 3 pounds beef chuck roast, cut into large chunks
Chili Sauce:
- 3 dried guajillo chilies, seeds removed
- 2 dried ancho chilies, seeds removed
- 4 cloves garlic
- 1 medium white onion, quartered
- 1/4 cup apple cider vinegar
- 2 tablespoons lime juice
- 2 tablespoons chipotle peppers in adobo sauce
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Other:
- 1 cup beef broth
- 2 bay leaves
Instructions
- Prepare Chili Sauce: Toast dried chilies in a skillet and soak in hot water. Blend chilies with garlic, onion, vinegar, lime juice, chipotle peppers, cumin, oregano, paprika, salt, and pepper.
- Cook Beef: Place beef in slow cooker, pour chili sauce over it, add beef broth and bay leaves. Cook on low for 8 hours until tender. Shred beef and serve.
Notes
- You can substitute dried chilies with chili powder if needed.
- For extra spice, add more chipotle peppers or cayenne pepper.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 4 ounces
- Calories: 320
- Sugar: 2 g
- Sodium: 560 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg
