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Barbacoa tacos in corn tortillas with guacamole.
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5 from 1 vote

Mexican Barbacoa Recipe

Learn how to make shredded beef barbacoa in a slow cooker for a savory, spicy, sweet protein that’s fall-apart tender and unbelievably juicy!
Prep Time5 minutes
Cook Time6 hours
Total Time6 hours 5 minutes
Course: Main Course
Cuisine: Mexican
Keyword: barbacoa, beef barbacoa, mexican barbacoa, shredded beef barbacoa
Servings: 10 servings
Calories: 342kcal
Author: Ansley Beutler

Equipment

1 Large Pan
1 Slow Cooker

Ingredients

  • 4 lbs beef chuck cut into 6 inch pieces
  • 1 white onion small
  • 6 garlic cloves
  • 4 oz green chilis
  • 4 chipotles in adobo sauce
  • ½ cup apple cider or low sodium beef broth
  • ¼ cup lime juice
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ tablespoon cumin
  • ¼ teaspoon cloves
  • 2 bay leaves
US Customary - Metric

Instructions

Sear the beef, optional

  • This step is optional but will add a nice caramelized flavor to the beef - heat 2 tablespoon olive oil in the bottom of a pan (or on the saute function of the instant pot). Sear each piece of the beef until golden brown on both sides, about 1 - 2 minutes per side.
    4 lbs beef chuck

Cook the beef

  • Add all ingredients, except the bay leaves, to a slow cooker. Toss well to coat the beef in the juices and seasonings.
    1 white onion, 6 garlic cloves, 4 oz green chilis, 4 chipotles in adobo sauce, ½ cup apple cider, ¼ cup lime juice, 2 tablespoon apple cider vinegar, 1 tablespoon oregano, 1 teaspoon salt, ½ teaspoon black pepper, ¼ tablespoon cumin, ¼ teaspoon cloves
  • Place the bay leaves on top and slow cook on low for 6 - 8 hours or on high for 4 - 6 hours. The beef is done when it’s tender enough to be pulled apart with a fork.
    2 bay leaves
  • Trim the fat off the cooked beef and shred with a fork and toss well with the juices.
  • Serve the barbacoa with tongs in tacos, in enchiladas, in quesadillas, on top of nachos, etc.

Notes

Storage : Store leftover barbacoa in an airtight container in the fridge for 4-5 days or the freezer for 3-4 months. Thaw in the fridge overnight, and reheat in the microwave, a skillet, or a slow cooker set to warm. 

Nutrition

Serving: 1serving | Calories: 342kcal | Carbohydrates: 4g | Protein: 35g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 419mg | Potassium: 642mg | Fiber: 1g | Sugar: 2g | Vitamin A: 39IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 4mg