Best Ever Slow Cooker Barbacoa Tacos
This easy slow cooker barbacoa recipe delivers authentic, melt-in-your-mouth beef with minimal effort. Using chuck roast and a blend of smoky chiles and spices, this recipe guarantees tender, juicy, and flavorful barbacoa perfect for tacos, burritos, bowls, and more. Enjoy restaurant-quality barbacoa made conveniently at home.
Equipment
- Slow cooker
- Large skillet
- Cutting board
- Chef's knife
- Garlic press
- Measuring cups
- Measuring spoons
- Two forks
- Tongs
- Small bowl
- Serving platter or bowls
- Tortilla warmer (optional)
Ingredients
- 3-4 lb chuck roast, trimmed of excess fat
- 1 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, minced
- 1-2 tbsp adobo sauce, to taste
- 2 dried ancho chiles, stemmed, seeded, and roughly chopped
- 2 dried guajillo chiles, stemmed, seeded, and roughly chopped
- 1 cup beef broth
- ½ cup apple cider vinegar
- ¼ cup lime juice, freshly squeezed
- 2 tbsp soy sauce or coconut aminos for gluten-free
- 1 tbsp cumin
- 1 tbsp Mexican oregano
- 1 tsp smoked paprika
- ½ tsp ground cloves
- ½ tsp ground cinnamon
- ½ tsp salt, or more to taste
- ¼ tsp black pepper
- 2 bay leaves
- Corn or flour tortillas, for serving
- Chopped cilantro, for serving
- Diced onion, for serving
- Lime wedges, for serving
- Your favorite taco toppings
Instructions
- Sear the Beef: Heat the olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until browned, about 3-4 minutes per side. Ensure a deep brown crust forms.
- Sauté Aromatics: Transfer the seared beef to your slow cooker. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. The onions should be translucent and softened.
- Bloom the Chiles: Add the chopped ancho and guajillo chiles to the skillet and cook for 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn them!
- Combine the Sauce: Transfer the onion, garlic, and chile mixture to the slow cooker. Add the chipotle peppers in adobo sauce, adobo sauce, beef broth, apple cider vinegar, lime juice, soy sauce, cumin, Mexican oregano, smoked paprika, ground cloves, ground cinnamon, salt, pepper, and bay leaves to the slow cooker.
- Submerge the Beef: Make sure the beef is mostly submerged in the liquid. If not, add a little more beef broth.
- Slow Cook to Perfection: Cover and cook on low for 8-10 hours or on high for 4-6 hours, or until the beef is fork-tender and easily shreds. The beef should practically fall apart when you touch it with a fork.
- Shred the Beef: Remove the beef from the slow cooker and shred it with two forks. Discard the bay leaves.
- Return to Sauce: Return the shredded beef to the slow cooker and toss to coat in the sauce. Let it simmer in the sauce for another 15-20 minutes to absorb even more flavor.
- Serve and Enjoy: Serve the barbacoa in tacos, burritos, bowls, or on its own. Garnish with your favorite toppings, such as chopped cilantro, diced onion, pickled onions, salsa, and lime wedges.
Notes
For a richer flavor, consider searing the chuck roast directly in the slow cooker using the saute function if your slow cooker has one. To prevent the slow cooker from overheating, avoid lifting the lid frequently during cooking. Barbacoa can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. When reheating, add a splash of beef broth or water if the barbacoa seems dry. For extra flavor, toast your tortillas before filling them with barbacoa.