Beef barbacoa is cooked in the slow cooker for a tender & flavorful beef perfect for tacos or burritos!
This recipe transforms an inexpensive cut of meat into bold-flavored, tender perfection! Smoky, rich, and absolutely unforgettable, beef barbacoa takes your taco, burrito, or taco salad game to the next level.
What is Barbacoa
This recipe is a Mexican favorite and made with beef (although it was originally made with sheep, goat, or beef; lamb being the most popular). This delicious meat was originally slow-roasted in a pit covered with maguey leaves (which most of us are not able to recreate).
And while barbacoa translates to barbecue is it now commonly used to describe the process of slow-steaming beef until it’s tender. I use the slow cooker to make this recipe easy and accessible.
The tender beef is shredded and then spooned into corn tortillas.
Ingredients & Variations
Brisket, chuck, or pot roast can be used interchangeably. Use whatever you have on hand (chuck is my first choice for this recipe)!
Whether beef, lamb or goat, almost all barbacoa recipes contain onion, cumin and oregano along with peppers or chipotle peppers.
The addition of beef broth & cider provide moisture. Don’t hesitate to add a little extra heat from jalapenos or green chilies!
For a party, make a DIY Taco Bar and let everyone help themselves. Serve with a Mexican elote and taco toppers like diced tomatoes, shredded lettuce, onions, black olives, sour cream, and salsa!
How to Make Barbacoa
- Lightly brown beef in oil.
- Add meat to a slow cooker along with remaining ingredients (per recipe below).
- Cook until fork-tender, remove bay leaf.
- Shred the beef and add it back to the slow cooker. Cover and cook on high another 30 minutes.
PRO TIP: If it’s available, bacon grease is ultra-flavorful and a great to sear the beef and use up extra bacon grease!
Tips for Success
- Choose pieces of meat that look fresh with a fair amount of marbling through it for enhanced flavor.
- Cutting the pieces of meat against the grain shortens the fibers which makes it easier to shred and chew.
- It’s easier to shred the meat when it’s in larger pieces, and keeping them uniform in size means they will cook evenly in the slow cooker.
- Garnish with fresh cilantro.
- Keep barbacoa in a sealable container in the refrigerator. It should keep up to a week (if it lasts that long!).
- Freeze barbacoa meat in zippered bags with the date on the outside. It should keep up to eight weeks in the freezer.
More Beef Favorites
- Easy Ground Beef Tacos – a family favorite
- Slow Cooker Beef Burritos
- Slow Cooker Shredded Beef – Perfect for Tacos or Enchiladas
- Easy Taco Salad
- Taco Lasagna
- Perfect Pot Roast
Did your family love this Barbacoa? Be sure to leave a rating and a comment below!
- 4 pounds beef roast chuck or pot roast
- 1 tablespoon olive oil
- 1 onion finely diced
- ½ cup beef broth
- 3 tablespoons cider vinegar
- 1 small lime juiced
- 4 chipotle peppers in adobo, diced
- 5 cloves garlic minced
- 1 tablespoon cumin
- 1 teaspoon oregano
- 2-3 bay leaves
- ⅛ teaspoon ground cloves
- Cut beef into 4-6 large chunks and generously season with salt & pepper. Brown beef in batches in olive oil.
- Add beef to the slow cooker and add remaining ingredients.
- Cook on low 8-10 hours or on high 4-6 hours or until fork tender.
- Remove bay leaves and discard. Shred beef with forks and add back to the juices in the slow cooker, cover and cook on high at least 30 minutes.
- Serve with tortillas.