This post may contain affiliate links. The key to this Mexican staple is cooking it low and slow for meat that falls right apart. And once it does, it makes for the ultimate barbacoa tacos, bowls, and beef cheeks slow cooker much more!
Mexican beef barbacoa that’s juicy, meltingly tender, seasoned with flavorful chilies and spices, and made easy right in the slow cooker! Beef barbacoa on a plate with lime wedges. If you live in the US, you might know barbacoa from eating at your local Chipotle restaurant. It’s that juicy, tender beef that sits in that tub of spicy liquid. And I’ll be the first to admit it’s delicious, but it’s not quite as authentic as traditional Mexican barbacoa. Mexican barbacoa is more traditionally made from beef cheeks, but it can also be made from various cuts of beef, or even lamb, or goat.
It really varies among the different regions of Mexico. I’ve been lucky to enjoy many of those tasty variations on my travels through Mexico. But today, I’m sharing an easy, slow-cooker version that you can make at home, using beef chuck roast along with all those delicious Mexican flavors! Ingredients for beef barbacoa on a table. Beef Barbacoa Ingredients With the help of a flavorful spice blend, chilies, and other aromatics, this recipe is a flavor sensation! Beef Chuck Roast: Make sure to cut this into 3-inch chunks before adding into the slow cooker. Chipotles In Adobo Sauce: These peppers add the most delicious smoky flavor and just the right amount of heat.
If you’ve got leftovers, blend them up into a chipotle sauce! Onion and Garlic: Essential aromatics that make any recipe better. Lime Juice: Fresh is always best, don’t use jarred lime juice. Apple Cider Vinegar: For a big of tang and acidity. Spices: Just a little cumin, oregano, ground cloves, salt and pepper take this meat to the next level.
Bay Leaves: A few bay leaves simmer in the juices to help round out the flavor. Beef Stock: Helps to keep the beef moist and tender as it cooks. Find the printable recipe with measurements below. What Cut Of Beef To Use When it comes to cooking meat low and slow, it’s best to use tough and lean cuts of beef with minimal fat. You might be thinking the opposite, but as it cooks, their high amount of collagen will break down into gelatin and tenderize the meat. In other words, it’ll taste just as luscious as meat with fat on it! How To Make Slow Cooker Barbacoa Combine and cook.