Barbacoa is a Mexican flavored meat dish that is easily made. It can be served on its own or as a filling for tacos, burritos, etc. It’s especially good on nachos, and is a good choice for Cinco de Mayo. Barbacoa was traditionally steam cooked underground; it was usually either goat or lamb. However, modern barbacoa is usually beef or pork, and is often cooked in the Instant Pot or slow cooker. The slow cooker is easiest (the Instant Pot is fastest), and when prepared by those methods, it doesn’t require marinating; just simply cooking in a Mexican sauce, then shredded. The following Slow Cooker Beef Barbacoa is easy, and can be ready to slow cook in just a few minutes. Once cooked, it is can be easily shredded and ready to serve.

Generally a tougher, marbled cut of beef (such as chuck) is used, and the result is tender, luscious meat.

24 Servings (1/4 to 1/3 cup each)

3 to 4 pounds chuck roast, cut into large chunks


Sauce:
4 chipotle chiles in adobo sauce
4 cloves garlic
1/4 cup apple cider vinegar
1/4 cup lime juice
1 tablespoon dried oregano
1 teaspoon ground cumin
1 tablespoon granular beef bouillon
1 1/2 teaspoons salt
2 teaspoons black pepper
1/4 teaspoon ground cloves

1. Place the beef in a 4-6 quart slow cooker.
2. Mix the sauce ingredients in a blender; pour over the beef.
3. Cover the pot, set to low, and let cook 6-8 hours or until the meat is tender.
4. Let cool a bit and shred, removing all fat.
5. Pour the juices over the shredded meat.

Amount Per Serving
Calories 90 Calories from Fat 30
Percent Total Calories From:
Fat 34% Protein 59% Carb. 7%

Nutrient Amount per % Daily
Serving Value
Total Fat 3 g 5%
Saturated Fat 1 g 6%
Cholesterol 40 mg 13%
Sodium 173 mg 7%
Total Carbohydrate 2 g 1%
Dietary Fiber 0 g 1%
Sugars 0 g
Protein 13 g

Vitamin A 16% Vitamin C 32% Calcium 0% Iron 10%